Spicy Mushroom Tamales

* Exported from MasterCook *

Spicy Mushroom Tamales

Recipe By : Cooking Live Show #CL8916
Serving Size : 16 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 package (8-ounce) dried corn husks
1/2 cup lard or vegetable shortening -- chilled , (up
to
-- 2/3)
1 teaspoon baking powder
2 cups coarse-ground masa for tamales or 1 3/4
-- cups dried masa harina for
tamales mixed
with 1 cup plus 2 tablespoons hot water --
then allowed to -- cool
2/3 cups cool chicken broth -- plus up to 1/3 cup
-- for optional
-- second beating
up to 2 teaspoons salt
2 medium large round ripe tomatoes
3 medium large fresh poblano chilies
1 tablespoon vegetable or olive oil
1 small white onion -- sliced
2 garlic cloves -- finely chopped
1/4 teaspoon dried oregano -- preferably mexican
1/4 teaspoon dried thyme
4 cups sliced mushrooms (shitakes -- chanterelles or
-- any wild mushroom)
-- 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 lard 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 teaspoon 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 teaspoon, 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
chilies 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 chilies, 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 teaspoon, 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 in front of you, lightly dry
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 tablespoons
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 servings




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