California Avocado-Citrus Tamales With Roasted Pepper & Chipotle Pesto Recipe - Authentic Mexican Cu

Ingredients

• 4 cups prepared masa (Prepared masa is sold at Mexican markets and some grocery stores)
• 0.5 tbsp cayenne
• 2 tbsp tangerine zest , grated
• 0.25 cup pine nuts
• 8 corn husks, soaked until soft
• 1 avocado , sliced into 8 even pieces
• For pesto
• 2 red bell peppers , roasted, peeled and seeded
• 2 tbsp white wine vinegar
• 2 tbsp water
• 4 tbsp extra virgin olive oil
• 2 tbsp canned chipotle chilies
• 1 oz (28 g) pine nuts
• 2 tbsp cilantro , chopped
• salt , to taste
• To Serve
• 4 corn husks
• 2 avocados , peeled and halved
• tangerine zest
• red bell pepper , julienned