Rosalia Jr.'s Tamales

5.0 – 1 reviews • Appetizer

Ingredients

1 large onion, chopped
2 tablespoons/30 ml olive oil
4 cups/1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake)
3/4 ounce/20 g dried mixed mushrooms, rehydrated
2 cloves garlic, minced
Salt and freshly ground black pepper
1/2 cup/125 ml queso fresco
A bunch fresh chives, chopped
A bunch fresh parsley, chopped
2 poblano chiles, roasted, peeled and sliced
2 cups/500 ml masa harina
1 1/2 cups/375 ml stock (veal or chicken), or reserved liquid from dried mushrooms
1/2 teaspoon/2 ml salt
1/2 cup/125 ml lard, duck fat or butter, softened
Salsa
Crumbled queso fresco
Chopped cilantro

For the stuffing: In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.
For the masa: Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
To assemble the tamales: Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.)
Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.