Foraged Mushroom Tamales

Foraged Mushroom Tamales

Foraged Mushroom Tamales

By Chef Aaron Fish

Mushroom Tamale Filling

Ingredients:

Instructions:

  1. Toss mushrooms in olive oil and roast at 400 degrees for 10-15 minutes or until cooked through. Once mushrooms are cool to the touch, use a fork to pull into shreds. Set aside.
  2. Seed and remove the stems from chile pods. Toast in a cast-iron skillet over medium heat, turning frequently until lightly blackened. Boil 1 quart of water and add toasted chile pods. Place a plate over pods to submerge underwater. Let steep for 15-20 minutes.
  3. Remove pods, reserving liquid, and place in a blender with the garlic, peppercorns, cloves, and salt.  Add 1 ½ cups of chile water to blender and puree until completely smooth (for approximately 2-3 minutes). Heat 2 tablespoons of olive oil over medium heat until shimmering.  Pour chile sauce into oil and fry/reduce by 1/3. Pull off heat.
  4. Mix sauce with mushrooms and use for tamales.

Mushroom Tamale Filling

Tamale Masa

Ingredients:

  • 2 cups Masa Harina
  • 12 ounces vegetable or chicken stock
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 2/3 cup vegetable shortening or lard
  • Corn husks

Instructions:

  1. Combine all ingredients minus corn husks and mix well with your hands.  If the dough is too sticky, add more Masa Harina and if it’s too dry add more stock.
  2. Spread into corn husks, fill with mushroom carnitas and queso fresco and wrap.  Steam for 30-45 minutes or until internal temperature is at least 165 degrees.
  3. Keep a warm wet towel on top of masa to keep from drying out while you are filling tamales.