Spicy Mushroom Tamales

INGREDIENTS

INSTRUCTIONS

In a large pot, bring the corn husks to a boil in water to cover, then
weight them with a plate to keep them submerged and let stand an hour or
so. With an electric mixer, beat the chilled lard with the baking powder
until light in texture, about 1 minute. Continue beating as you add the
masa in three additions. Slowly pour in a generous 1/2 cup of the broth,
beating all the while. Continue beating for another minute, until a 1/2
teaspoon dollop of the batter floats in a cup of cold water. Beat in enough
additional broth to give the mixture the consistency of soft (not runny)
cake batter; it should softly hold its shape in a spoon. Season with salt,
usually 1 scant teaspoon, taste and reseason if necessary.
For the lightest texture tamales, refrigerate the batter for an hour or so,
then rebeat, adding enough additional liquid to bring the mixture to the
consistency it had before.
Preheat broiler and set rack 4 inches from flame. Place tomatoes on baking
sheet and roast until blackened and blistered on one side, about 6 minutes;
flip and roast other side. Peel and roughly chop, collecting all the juices
with the tomatoes. Set aside. Roast the chilies directly over a gas flame
or under broiler until blackened on all sides, about 5 minutes on open
flame or 10 minutes for broiler. Cover with a kitchen towel and let stand 5
minutes. Peel, pull out the stems and seed pod, then rinse briefly to
remove bits of skin and seeds. Slice into 1/4-inch strips. Set aside. In a
large skillet, heat the oil over medium high, then add the onion and cook,
stirring regularly, until nicely browned but still a little crunchy, about
5 minutes. Add the garlic and herbs, toss a minute longer, then stir in the
chilies, tomatoes and mushrooms.
Cook, stirring regularly, until everything is reduced to a thick mixture
that easily holds it shape in a spoon, about 5 minutes. Season with salt,
to taste, about 1 teaspoon, and cool.
Pick out 16 nice corn husks for forming the tamales, then use 2/3 of the
remaining to line steamer (you'll need one that's at least 4 inches deep--a
Mexican tamale steamer or vegetable steamer in a deep pot); fill the bottom
of the steamer with 1 to 2 inches of water. Tear 16 long, 1/4-inch wide
strips of corn husks for tying the tamales.
One by one form the tamales: Lay the husk in front of you, lightly dry it,
then spread about a scant 1/4 cup of the batter into a 4-inch square,
leaving at least a 1 1/2-inch border on the pointy end of the husk, a
3/4-inch border along other sides. Spoon a good 2 tablespoons of the
filling down the center of the batter. Pick up the two long sides of the
husk and bring them together (this will cause the batter to roll around the
filling, enclosing it.) Roll the flaps of the husk in the same direction
around the tamales. If husk is not big enough, wrap in another piece as
well. Fold up pointed end and secure by tying with long strips of husk. Set
in steamer folded side down. Cover the pot and bring to a boil, steam husks
1 to 1 1/4 hours, making sure the water is at a steady boil and never runs
out.
Yield: 16 servings
Recipe by: Cooking Live Show #CL8916 Posted to MC-Recipe Digest V1 #691 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

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