Best Spinach And Mushroom Tamale Filling Recipes

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MIXED MUSHROOM TAMALES



Mixed Mushroom Tamales image

Categories     Mushroom     Side     Steam     Vegetarian     Fall     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 12 side-dish servings

Number Of Ingredients 15

36 large dried corn husks (3 oz), separated and any damaged husks discarded
1/2 oz dried porcini mushrooms (1/2 cup)
2 1/2 cups very hot water
2 sticks (1 cup) unsalted butter, softened
1/2 small onion, finely chopped (1/4 cup)
1 tablespoon minced garlic
1 lb mixed fresh mushrooms such as shiitake caps, white button, and cremini, coarsely chopped (4 1/2 cups)
1 teaspoon dried epazote (optional), crumbled
1/2 teaspoon black pepper
2 teaspoons salt
2 cups fine-ground masa harina (dry corn masa; 9 1/4 oz)
1/2 teaspoon baking powder
1 teaspoon sugar
Special Equipment
a large pasta pot with a perforated steamer/colander insert or a deep pot and a large collapsible vegetable steamer

Steps:

  • 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 1 cup 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 1/2 stick 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 teaspoon salt. Transfer to a bowl to cool.
  • Beat remaining 1 1/2 sticks 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 1 1/2 cups 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 3 tablespoons filling in center 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.

WINTER SQUASH AND PORTOBELLO MUSHROOM TAMALES



Winter Squash and Portobello Mushroom Tamales image

Provided by Food Network

Categories     side-dish

Time 3h40m

Yield 12 to 16 tamales

Number Of Ingredients 24

10 dried ancho chiles, seeded and stemmed
4 dried California chiles, seeded and stemmed
2 medium onions, quartered
4 cloves garlic
2 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons dried whole Mexican oregano
3 cups vegetable stock
2 tablespoons sugar
1 tablespoon kosher salt
One 19-ounce can red chili sauce
1 1/2 tablespoons olive pomace oil
3/4 pound portobello mushrooms, including stems, medium diced
3/4 pound peeled butternut squash, medium diced
4 cloves garlic, minced
2 teaspoons dried whole Mexican oregano
Kosher salt
3 cups tamale masa
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 cups vegetable stock
1 cup vegetable shortening
One 8-ounce package corn husks
Black olives, for tamales

Steps:

  • For the red tamale sauce: Add the ancho chiles, California chiles, onions and garlic to 4 cups boiling water. Turn off and let rest for 30 minutes. Process until smooth in a food processor or a blender (including the water).
  • Heat oil in a soup pot, then add cumin and oregano. Cook, stirring, until fragrant. Add pureed chiles, vegetable stock, sugar and salt and let simmer, 10 minutes. Add can of red chili sauce and stir to heat thoroughly.
  • For the filling: Pour oil into a saucepan over medium heat. Add the mushrooms, squash, garlic, oregano and some salt. Cook, stirring, until the vegetables are glazed and no longer crisp, approximately 10 minutes. (The filling does not need to be tender because it will also cook while tamales are steaming.)
  • Add 3/4 cup red tamale sauce to the filling and let cool.
  • For the masa: Mix together masa, baking powder and salt in a large bowl until incorporated. Stir in the vegetable stock and 1/2 cup red tamale sauce.
  • Beat the vegetable shortening in a stand mixer until fluffy, then beat in masa mixture with the mixer running until evenly incorporated.
  • Soak the corn husks in hot water until softened and pliable, about 15 minutes. Drain and squeeze water from husks.
  • Spread masa on the less ridged side of a corn husk, across all but the pointed end, with a spatula or the back of a spoon, Fill each with 2 to 3 tablespoons squash and mushroom mixture.
  • Roll tamale by folding one long side about a third of the way over the filling, then the other side, and folding the long pointed end against the tamale (this will leave the filling exposed on the opposite end, and that is okay). Push two black olives into masa on the open end of each tamale.
  • Place a steamer rack in a large pot filled with just enough water so the bottom of the rack sits just above the water line. Line the rack with flat corn husks. Place rolled tamales in pot on the rack, open-side up. Drop two pennies in the bottom of the pot. Cover the tamales with more flat husks. Cover the rack with a clean dish towel. Cover the large pot with a tight fitting lid or aluminum foil and steam for approximately 1 hour and 30 minutes. (The pennies will dance and tinkle furiously when the water comes to a boil. Turn the heat down until the pennies dance to a relaxing beat. If you no longer hear the pennies, you have boiled away the water, and you had better add more?fast!)
  • Serve tamales with additional red tamale sauce.

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