Mixed Mushroom Tamales

Mixed Mushroom Tamales
Photo by Sang An

Ingredients

  • 2 ½ cups water
  • 2 teaspoons salt
  • 2 cups fine-ground masa harina (dry corn masa)
  • ½ small onion
  • 1 teaspoon dried epazote
  • 16 cup unsalted butter
  • 1 large pasta pot with a perforated steamer/colander insert or a deep pot
  • + 8 more ingredients
    • 1 large collapsible vegetable steamer
    • ½ teaspoon baking powder
    • ½ pound dried porcini mushrooms
    • 1 tablespoon minced garlic
    • 1 teaspoon sugar
    • 1 pound fresh mushrooms such as shiitake caps, white button, and cremini
    • 36 large dried corn husks (3 oz)
    • ½ teaspoon black pepper

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 o...

View full recipe at Epicurious

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