Chile and Mushroom Tamales Recipe
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Yield:
12 tamales
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Total Time:
2 hrs
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Prep Time:
30 mins
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Cook Time:
1 hr 30 mins
Ingredients
- Tamale Dough
- Corn husks
- 2-1/2 cups instant corn masa flour
- 1 teaspoon baking powder
- 1-1/2 teaspoon sea salt
- 2 cups warm water
- 1-1/2 teaspoon chicken flavor bouillon powder
- 1/2 cup Mazola® Corn Oil
- Filling:
- 1-1/2 tablespoons Mazola® Corn Oil
- 1/2 cup finely chopped onion
- 2 poblano chilies, finely chopped
- 3/4 cup sliced fresh mushrooms
- 3/4 cup finely chopped fresh tomato
- 1/4 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon leaf oregano
- 1/4 teaspoon leaf thyme
- 1/4 teaspoon ground cumin seed
- 1/2 cup shredded Monterey Jack cheese
- Salsa, optional
Instructions
- Step 1) Place 15 to 20 large corn husks in a large stock pot; cover with hot water for 30 minutes to soften. Weigh husks down with a dinner plate or bowl to keep submerged. Note: If husks are soft and flexible, using warm tap water will work fine. If husks are very dry and brittle, use very hot tap water.
- Step 2) Stir masa corn flour, baking powder and salt in a medium mixing bowl until thoroughly combined; make a well in the center. Whisk water and bouillon together; pour into well along with oil. Mix thoroughly with a large spoon until dough is formed. Let sit 5 minutes before preparing the tamales.
- Step 3) Heat 1-1/2 tablespoons corn oil in a large skillet over medium-high heat. Add onion and chiles; sauté until crisp tender, about 3 minutes. Add mushrooms, tomatoes, water and spices. Stir thoroughly and continue to cook for 7 to 10 minutes until almost all of the liquid has evaporated. Remove from heat and pour into mixing bowl. Cool 5 minutes. Stir in cheese.
- Step 4) Remove one corn husk from water; pat dry with paper toweling and place on work surface. Place 1/4 cup masa dough in center of husk. Pat dough with your hands into an approximate 4-1/2 inch by 5-inch rectangle; leaving at least 2 inches clear in lower part of the husk. The dough should be approximately 1/4-inch thick. Spoon 1 heaping tablespoon filling down center of dough. Encase the filling in dough by rolling the vertical edges together. Roll husks around the dough. Fold up lower 1/3 of the husk. Tie with a strip of husk torn from any smaller or misshapen husks that won't be used in the tamale making. Repeat with remaining tamales.
- Step 5) Place steamer basket in the bottom of a large pan. Expand the basket to fit in the pan. Add enough water to come to the top edge of the steamer. Place the rolled tamales in a standing position in the steamer basket. Open end up. Place a lid on the pan; bring to a boil over medium-high heat. Reduce heat to medium-low to create the steam. Steam tamales for 45 minutes to 1 hour. If water evaporates, add more as needed.
- Step 6) After about 45 minutes, remove a tamale and open to test for doneness. The dough should be firm. If it is still soft and doughy, let steam a little longer and test again. If done, remove all tamales from the pan and serve warm with salsa, if desired.
