Mushroom Tamales

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Mushroom Tamales

 

Filling:

4 garlic cloves, unpeeled

3 pasilla chiles, stemmed and seeded

1/4 cup dried porcini mushrooms

3 sun-dried tomatoes, packed without oil

2 cups boiling water

1 large ripe tomato cooking spray

1/2 cup finely chopped onion

2 cups chopped portobello mushroom caps

1/2 teaspoon dried oregano

1 1/2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt

20 large dried cornhusks

 

Dough:

2/3 cup fresh corn kernels

2 1/2 cups coarse-ground masa harina

1 teaspoon baking powder

1/2 teaspoon salt

2 1/4 cups warm vegetable broth, divided

3 tablespoons vegetable shortening

 

To prepare filling, heat a large cast-iron skillet over medium heat. Add garlic;

cook 15 minutes or until blackened, turning occasionally. Remove the garlic from

pan. Cool and peel. Add chiles to pan; flatten with spatula. Cook 20 seconds on

each side or until blackened. Place chiles, porcini, and sun-dried tomatoes in a

large bowl. Pour boiling water over chile mixture. Cover and let stand 30

minutes or until tender. Drain in a colander over a bowl, reserving 2 1/2

tablespoons soaking liquid. Place garlic, chile mixture, and reserved liquid in

a food processor; process 1 minute or until smooth. Set aside. While the chiles

soak, heat pan over medium heat. Add large tomato, cook 15 minutes or until

blackened, turning frequently. Remove tomato from pan, cool slightly. Peel,

core, and chop the tomato. Wipe pan clean with paper towels; coat with cooking

spray. Heat pan over medium-high heat. Add onion; sauté 4 minutes or until

tender. Stir in chile mixture, chopped tomato, portobello mushrooms, and

oregano; cook over medium heat 15 minutes or until thick. Stir in cilantro,

juice, and 1/2 teaspoon salt; set aside. Place cornhusks in a large bowl of hot

water; weigh down husks with another bowl. Soak for at least 30 minutes. Drain

husks; rinse with cold water. Drain and pat dry. Tear 4 cornhusks lengthwise

into 16

(1/2-inch-wide) strips. To prepare dough, place corn in a food processor;

process until smooth. Combine masa, baking powder, and 1/2 teaspoon salt. Add 2

cups broth; stir until well blended. Place shortening in a large bowl, and beat

with a mixer at medium speed 1 minute or until fluffy. Add pureed corn and 1/4

cup broth; beat at medium speed until well blended. Add masa mixture; beat 2

minutes or until well blended. Open 1 cornhusk, curved side up. Place 3

tablespoons dough in the center of husk, and spread evenly into a 4 x 2-inch

rectangle. Arrange about 1 1/2 tablespoons filling down center of dough. Take 1

long side of husk, and roll dough around filling, making sure dough seals around

filling. Fold empty tapered end of husk over bundle. Tie 1 husk strip around

tamale and over folded end to secure (top of tamale will be open). Repeat

procedure with remaining husks, dough, and filling. Stand tamales upright (open

end up) in a vegetable steamer in a large Dutch oven. Add water to pan to a

depth of 1 inch; bring water to a boil. Cover and steam tamales 1 1/2 hours or

until the husks pull away cleanly; add additional water to bottom of pan as

necessary. Remove tamales from steamer, and let stand 5 minutes. Remove the

tamales from cornhusks.

Makes 8 servings.