Mixed Mushroom Tamales

Ingredients for Mixed Mushroom Tamales

• 36 large dried corn husks (90g), separated and any damaged husks discarded

• 15g dried porcini mushrooms (120ml )

• 600ml very hot water

• 2 sticks (240ml ) unsalted butter, softened

• 1/2 small onion, finely chopped (40g )

• 1 tablespoon minced garlic

• 450g mixed fresh mushrooms such as shiitake caps, white button, and cremini, coarsely chopped (1075ml )

• 1 teaspoon dried epazote (optional), crumbled

• 1/2 teaspoons black pepper

• 2 teaspoons salt

• 475ml fine-ground masa harina (dry corn masa

• 250g )

• 1/2 teaspoons baking powder

• 1 teaspoon sugar

• a large pasta pot with a perforated steamer/colander insert or a deep pot and a large collapsible vegetable steamer

How to make Mixed Mushroom Tamales

Cover husks with hot water by 2 inches in a large bowl and soak, kept submerged with an inverted plate, turning husks occasionally, until soft, about 30 minutes. Rinse husks, 1 at a time, under running water. Pile 24 of largest husks on a plate and cover with a dampened kitchen towel. Tear some of remaining husks lengthwise into 24 (1/2-inch-wide) strips to use as ties (keep damp as well).

Cover porcini with 240ml very hot water in a small bowl and soak 30 minutes. Lift out porcini, squeezing liquid back into bowl (reserve liquid), then rinse mushrooms to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.

Heat 60g butter in a 12-inch heavy nonstick skillet over high heat until foam subsides, then sauté onion and garlic, stirring, 1 minute. Add mushrooms (including porcini) and epazote (if using) and sauté, stirring occasionally, until liquid is released, about 3 minutes.

Add porcini soaking liquid and simmer, stirring occasionally, until most of liquid is evaporated and mushrooms are slightly browned, 3 to 5 minutes, then sprinkle with pepper and 1/2 teaspoons salt. Transfer to a bowl to cool.

Beat remaining 170g butter with an electric mixer at medium-high speed until light and fluffy, about 30 seconds. Sift masa harina with baking powder, sugar, and remaining 1 1/2 teaspoons salt into a bowl. Stir in 350ml very hot water until a thick paste forms.

Beat masa mixture into butter in 3 batches, beating until smooth after each addition. Reduce speed to low and mix in mushroom mixture until just combined.

Put 1 husk on a work surface, pointed end closest to you, and, spreading it flat, mound 45ml filling in centre and flatten slightly into a rough oval (about 1/2 inch thick) with back of a spoon, leaving a 1-inch border on both sides. Bring pointed end of husk up over mound of filling to cover, and fold sides of husk over filling to enclose. Gather together open end of husk at top of filling, creating a flat pouch, and tie with a corn-husk strip. Assemble 23 more tamales in same manner.

Arrange tamales upright in 1 layer in steamer insert so they resemble falling dominoes in rows. Set steamer over boiling water in pot and cover with a folded kitchen towel (towel absorbs condensation so tamales don't get soggy). Steam tamales, tightly covered with a lid, adding more water as necessary, until filling is tender, about 30 minutes. To check for doneness, open 1 steamed tamale and if any part of filling is still gummy, steam 5 to 10 minutes more.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.