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Recipe courtesy of Chuck Hughes

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Total:: 2 hr 25 min
Prep:: 45 min
Inactive:: 30 min
Cook:: 1 hr 10 min

Yield:: 12 tamales

Level:: Intermediate

Ingredients

Tamale Stuffing:

1 large onion, chopped
2 tablespoons/30 ml olive oil
4 cups/1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake)
3/4 ounce/20 g dried mixed mushrooms, rehydrated
2 cloves garlic, minced
Salt and freshly ground black pepper
1/2 cup/125 ml queso fresco
A bunch fresh chives, chopped
A bunch fresh parsley, chopped
2 poblano chiles, roasted, peeled and sliced

Masa Dough:

2 cups/500 ml masa harina
1 1/2 cups/375 ml stock (veal or chicken), or reserved liquid from dried mushrooms
1/2 teaspoon/2 ml salt
1/2 cup/125 ml lard, duck fat or butter, softened

Garnish:

Salsa
Crumbled queso fresco
Chopped cilantro

Directions

Special equipment: 12 corn husks, soaked in water for 30 minutes. If you cannot find corn husks, use aluminum foil or parchment paper.

For the stuffing: In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.

For the masa: Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.

To assemble the tamales: Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.

To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.)

Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.

Cook's Note

You can substitute queso fresco with any cheese you like, such as smooth goat cheese, feta, etc. You can stuff tamales with almost anything, pork, chicken, ground meat, etc.

My Private Notes

Name: Rosalia Jr.'s Tamales
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 12 tamales
Cuisine: mexican
Ingredients: 1 large onion, chopped; 2 tablespoons/30 ml olive oil; 4 cups/1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake); 3/4 ounce/20 g dried mixed mushrooms, rehydrated; 2 cloves garlic, minced; Salt and freshly ground black pepper; 1/2 cup/125 ml queso fresco; A bunch fresh chives, chopped; A bunch fresh parsley, chopped; 2 poblano chiles, roasted, peeled and sliced; 2 cups/500 ml masa harina; 1 1/2 cups/375 ml stock (veal or chicken), or reserved liquid from dried mushrooms; 1/2 teaspoon/2 ml salt; 1/2 cup/125 ml lard, duck fat or butter, softened; Salsa; Crumbled queso fresco; Chopped cilantro