FRESH CORN TAMALES WITH CHANTERELLES

Fresh Corn Tamales with Chanterelles image

Provided by Florence Fabricant

Categories dinner, appetizer, main course

Time 1h30m

Yield 16 tamales

Number Of Ingredients 10

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Ingredients

16 dried corn husks
3 cups chicken or vegetable stock
8 tablespoons extra virgin olive oil
1 1/2 cups stone-ground yellow corn meal
Salt
4 cups fresh corn kernels, from about 3 cobs, husks reserved
6 ounces fresh chanterelle mushrooms, trimmed
2 canned chipotle chilies, mashed
1 tablespoon minced fresh cilantro leaves
Mayonnaise seasoned with cayenne, optional

Steps:

Place dried corn husks in warm water to cover for 30 minutes. Meanwhile, heat stock with 6 tablespoons oil to a simmer in a saucepan. Slowly pour in cornmeal, stirring constantly. Add 1 teaspoon salt, or to taste. Cook, stirring, about 30 minutes, until mixture is thick. Fold in fresh corn kernels, cook a few minutes, remove from heat and cover.
Heat remaining oil in a skillet. Add chanterelles and sauté over medium heat until tender, about 10 minutes. Stir in chipotles. Season to taste with salt. Set aside.
Drain soaked husks and pat dry on paper towels. Tear 16 long, narrow strips from fresh husks.
Place a couple tablespoons of cornmeal mixture in center of a soaked husk. Place a scant tablespoon of chanterelle mixture in center of cornmeal. Fold husk up and over filling to make a neat package; tie with a strip of fresh husk. Repeat to make 16 tamales.
Shortly before serving, line a steamer with fresh husks. Place tamales on husks and steam 20 minutes. To serve, snip ties and open husks. If desired, pass mayonnaise alongside.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 11 grams, Carbohydrate 113 grams, Fat 14 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 565 milligrams, Sugar 3 grams