Mushroom Tamale Filling
- 1 pound Oyster mushrooms, roasted and pulled into shreds
- 3 Dried Spiceology Pasilla Pods
- 1 quart water
- 2 garlic cloves
- 3 Spiceology Black Peppercorns
- 3 whole cloves, crushed
- ½ teaspoon salt
- Olive Oil
- 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.
- 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.
- 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.
- Mix sauce with mushrooms and use for tamales.
Tamale Masa Recipes
- 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
- 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.
- 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.
- Keep a warm wet towel on top of masa to keep from drying out while you are filling tamales.