Directions:

To Prepare Repollo-Style Pickled Cabbage:
1. Combine cabbage, carrots, and serrano pepper in a bowl. Add oregano and toss well.
2. In another bowl, whisk together vinegar, salt, sugar, and boiling water until dissolved.
3. Pour the hot vinegar mixture over the vegetables, cover, and cool to room temperature.
4. Refrigerate for at least 4 hours or overnight before serving.

To Prepare Yucca Fries:
1. Preheat an air fryer or convection oven to 390 degrees Fahrenheit.
2. Bring water to a boil. Cook the frozen yucca pieces for about 30 to 40 minutes, until tender but not falling apart.
3. Drain, cool slightly, and cut into 12 even size pieces.
4. Coat the yucca fries and the pan with vegetable oil spray, then spread them in a thin layer in the air fryer or on a parchment-lined baking sheet.
5. Air fry or bake the yucca for 18 to 20 minutes, or until just golden brown. Keep warm until ready to enjoy.

To Prepare Tamale Stew:
1. Heat the oil in a large pot over medium-high heat. Sauté onion and garlic for 3 to 4 minutes, or until the onions are golden brown.
2. Add tomatoes, vegetable stock, potatoes, and olives. Bring the mixture to a simmer.
3. Stir in quinoa, peas, capers, chickpeas, salt, and pepper. Continue simmering for 10 to 15 minutes, or until the potatoes are tender.
4. Enjoy immediately, or cover and refrigerate for up to 3 days.

To Prepare White Masa Mix:
1. In a blender or food processor, add green pepper, cilantro, onions, garlic, and vegetable broth. Blend until smooth.
2. In a pot, melt the shortening over medium heat. Stir in the masa harina.
3. Slowly pour in the blended mixture, stirring until the masa thickens.
4. Remove from the heat and keep warm until ready to use.

To Prepare Red Masa Mix:
1. In a blender or food processor, add green pepper, onions, and garlic. Blend until smooth.
2. In a pot, melt the shortening over medium heat. Add the blended vegetables and cook for 30 seconds.
3. Stir in vegetable stock and annatto paste, then simmer briefly.
4. Add 1 cup of the prepared White Masa mix and stir until thickened. Keep warm.
5. Remove from the heat and keep warm until ready to use.

To Assemble Deconstructed Honduran Tamales:
1. If using banana leaves, lay one piece on each plate for a beautiful presentation.
2. Spoon about 1/3 cup of White Masa into the center of the leaf.
3. Add 1/3 cup of Red Masa right beside it.
4. Spoon 1/4 cup of warm stew down the middle of the masa.
5. Add 1/4 cup of the pickled cabbage next to the masa.
6. Finish with 3 yucca fries around the edge for a fun, deconstructed look. Enjoy immediately!

Chef Tips:
– Make the most of leftovers! Use extra masa to make pupusas or corn cakes, or freeze for later.
– Spoon extra stew over rice or use as a taco filling.
– Extra pickled cabbage can stay refrigerated for up to 3 days! Great on sandwiches or grilled meats.
– Banana leaf alternative: Use corn husks, parchment paper or large lettuce leaves.
– Cooking quinoa? Rinse quinoa, then simmer 1 cup quinoa with 2 cups water or broth for about 15 minutes until tender. Fluff with a fork and let rest for 5 minutes before serving.
– Short on time? The mixture of chopped pepper, onion, cilantro, and garlic in the masa is called sofrito! Spoon onto a parchment-lined tray, freeze, then transfer to a sealed container for up to 6 months.