I’ve made a few different varieties of tamales this year… but so far this is my favorite. The masa turned out really soft and the filling was perfectly moist and spicy. Yum.
Corn, Mushroom and Green Chile Tamales
8 corn husks
1 Tbsp. olive oil
1 small onion, diced (about 1 cup)
2 large garlic cloves, minced
¼ tsp. ground cumin
1 cup fresh corn
2 cups sliced mushrooms
2 roasted poblano peppers
2 roasted jalapeno peppers
1 1/2 cups masa harina (they carry this in most grocery stores)
½ tsp. salt
¼ cup canola oil
1 cup vegetable broth, chicken broth or water
Salt and Pepper
First, start prepping all of your ingredients.
If you always burn your food, roasting peppers will be a cinch. Stick them under your broiler until charred. Immediately put them in a bowl and cover with plastic wrap. After 10 minutes of so, the steam trapped in the bowl will loosen the charred skin. Once cool to your touch, peel off the skin and slice.
Clean the dirt off your mushrooms with a damp paper towel. Do not run water directly on the mushrooms, they will turn soggy! Slice them nice and thin and set aside.
Slice the corn kernels off the cob and dice your garlic. Now you’re ready to make your masa.
Get some water boiling on your stove for your steamer. Fill a medium sized mixing bowl with cold water. Dunk the corn husks in the cold water so they lose some of their stiffness. In a large bowl, combine the masa and salt. Stir to combine. To the masa, add the canola oil and broth. Using a rubber spatula, mix to combine ingredients. Set aside.
Next, make the filling. Heat the olive oil in a skillet over medium low heat. Add the onion, garlic, and cumin and sauté for 2 minutes. Add the corn and mushrooms. Sauté for another 2 minutes (or until the mushrooms start to release their water). Add the green chiles and season with salt and pepper. Cook for 1 minute and remove from heat.
Now, time to assemble! Shake as much water off a soaked corn husk as you can and place on an even surface. Spread a little less than a quarter cup of the masa over a rectangular portion of the husk. Fill with a few spoonfuls of filling and top with a sprinkling of cotija cheese. There are several ways to wrap the tamale, but my favorite method is to roll the husk up like a burrito and then tie each end with a small strip of moist corn husk.
Place the tamales in your steamer and let cook for one hour. Serve with hot sauce and enjoy!