Chili and Mushroom Tamales

Ingredients

• 15 corn husks

• 1 1/2 sticks (3/4 cup) unsalted butter at room temperature

• 2 cups of Maseca

• 1 teaspoon baking powder

• 1 teaspoon cumin

• 1/2 teaspoon salt and a heavy pinch of salt

• 2 cups of vegetable broth

• 2 cups of shiitake mushrooms, de-stemmed and diced

• 1 tablespoon olive oil

• 1 1/2 cups shredded low-moisture mozzarella

• 1 seranno pepper, diced

Preparation

1. Soak the 15 corn husks in warm water for 1 hour. They should be soft and pliable when they are done soaking.

2. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat 3/4 cup of room temperature butter on medium speed until light and fluffy. This should take about 3 minutes.

3. In a medium bowl, whisk together 2 cups of Maseca, 1 teaspoon baking powder, 1 teaspoon cumin, and 1/2 teaspoon salt.

4. Add the Maseca mixture into the stand mixer. Then mix on slow until everything is combined.

5. About a 1/4 cup at a time, add the 2 cups of vegetable broth into the stand mixer. Between each addition, beat the mixture over medium-high speed for about 2 minutes. Once all the vegetable broth has been added, beat for an additional 6 minutes at medium-high speed. You will know it is done when the mixture is easily spread and is very soft (almost the texture of creamy peanut butter). Once you are done mixing, cover the bowl with a damp towel until you are ready to assemble.

6. Meanwhile, in a medium skillet over medium-high heat sauté the 2 cups of diced shiitake mushrooms with a heavy pinch of salt and a tablespoon of olive oil. Cook until the mushrooms give off their water and brown on the edges. Then, remove from heat.

7. In a medium bowl, combine 1 1/2 cups shredded low-moisture mozzarella, 1 diced seranno pepper, and your cooked mushrooms. Set aside.

8. To assemble your tamales gather all your components in a work station. Lay one corn husk in the palm of your hand or on the counter with the wide side at the top. Scoop about a 1/4 cup of dough onto the husk and use your hand or a dough scraper to create an even layer across the top half of the corn husk. Leave about a centimeter on the three other sides without the masa to make rolling easy. The layer of masa should be about 1/4 inch thick.

9. Place 2 tablespoons of the mushroom filling in a line down the center of the dough. Then fold one long side of the corn husk over to meet the other side. Pull the husk back but leave the masa behind. Use your finger to seal the edges of the masa together.

10. Roll the side of the husk with the masa back to the now empty side and keep rolling until it is fully tucked in. Then fold the empty bottom half up and pinch it to seal the masa. Also pinch the wide top of the tamale to seal the masa on that side. Set this tamale aside and repeat the process to create the rest of your tamales.

11. Set up a large pot with water and a steamer insert. Add your tamales folded side down to the steamer insert and cover the pot with a lid. Make sure they are all standing up with the open side facing the top of the pot. Steam the tamales over medium-high heat for about 30 minutes. You will know they are done when you pull a husk off a tamale and it pulls away without leaving anything behind. If they are not done, cook in additional 5 minute increments until the inside of a tester tamale is no longer sticky or wet looking.

12. I recommend you serve your tamales with guacamole, roasted salsa (recipe here), queso fresco, sour cream, and fried plantains (recipe here).

Notes

• Servings: ~ 6 people