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Mushroom Tamales from Scratch

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Mushroom Tamales from Scratch

 

1/2 package (8-ounce) dried corn husks

1/2 cup vegetable shortening, chilled,

(up to 2/3 cup)

1 tsp baking powder

1 3/4 cups dried masa harina for

tamales mixed with 1 cup plus 2 TBS hot

water -- then allowed to -- cool

2/3 cups cool broth -- plus up to 1/3 cup

- for optional second beating up to 2 tsp salt

2 medium large round ripe tomatoes

3 medium large fresh poblano chiles

1 TBS vegetable or olive oil

1 small white onion -- sliced

2 garlic cloves -- finely chopped

1/4 tsp dried oregano -- preferably mexican

1/4 tsp dried thyme

4 cups sliced mushrooms (domestic whire, cremini, shiitake, chanterelles or any

other mushrooms,stems removed)

 

In a large pot, bring the corn husks to a

boil in water to cover, then weight them

with a plate to keep them submerged and let

stand an hour or so.

 

With an electric mixer, beat the chilled

shortening with the baking powder until light in

texture, about 1 minute.

 

Continue beating as you add the masa in

three additions. Slowly pour in a generous

1/2 cup of the broth, beating all the while.

 

Continue beating for another minute, until

a 1/2 tsp dollop of the batter floats in a

cup of cold water.

 

Beat in enough additional broth to give the

mixture the consistency of soft (not runny)

cake batter; it should softly hold its

shape in a spoon.

 

Season with salt, usually 1 scant tsp,

taste and reseason if necessary.

 

For the lightest texture tamales, refrigerate

the batter for an hour or so, then rebeat,

adding enough additional liquid to bring the

mixture to the consistency it had before.

 

Preheat broiler and set rack 4 inches from

flame. Place tomatoes on baking sheet and

roast until blackened and blistered on one

side, about 6 minutes; flip and roast other

side.

 

Peel and roughly chop, collecting all the

juices with the tomatoes. Set aside.

 

Roast the chiles directly over a gas flame

or under broiler until blackened on all

sides, about 5 minutes on open flame or 10

minutes for broiler.

 

Cover with a kitchen towel and let stand 5

minutes. Peel, pull out the stems and seed

pod, then rinse briefly to remove bits of

skin and seeds.

 

Slice into 1/4-inch strips. Set aside.

 

In a large skillet, heat the oil over medium

high, then add the onion and cook, stirring

regularly, until nicely browned but still a

little crunchy, about 5 minutes.

 

Add the garlic and herbs, toss a minute

longer, then stir in the chiles, tomatoes

and mushrooms.

 

Cook, stirring regularly, until everything

is reduced to a thick mixture that easily

holds it shape in a spoon, about 5 minutes.

 

Season with salt, to taste, about 1 tsp,

and cool.

 

Pick out 16 nice corn husks for forming

the tamales, then use 2/3 of the remaining

to line steamer (you'll need one that's at

least 4 inches deep--a Mexican tamale

steamer or vegetable steamer in a deep pot);

fill the bottom of the steamer with 1 to 2

inches of water.

 

Tear 16 long, 1/4-inch wide strips of corn

husks for tying the tamales.

 

One by one form the tamales: Lay the husk

on it, then spread about a scant 1/4 cup of

the batter into a 4-inch square, leaving at

least a 1 1/2-inch border on the pointy end

of the husk, a 3/4-inch border along other

sides. Spoon a good 2 TBS of the filling

down the center of the batter.

 

Pick up the two long sides of the husk and

bring them together (this will cause the

batter to roll around the filling, enclosing

it.)

 

Roll the flaps of the husk in the same

direction around the tamales. If husk is not

big enough, wrap in another piece as well.

 

Fold up pointed end and secure by tying with

long strips of husk.

 

Set in steamer folded side down. Cover the

pot and bring to a boil, steam husks 1 to 1 1/4

hours, making sure the water is at a steady

boil and never runs out.

 

Yield: 16 tamales/ 16 servings

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