Wild Mushroom Tamales ►
Renowned Southwestern chef Mark Miller transforms tamales, adding mushrooms and fresh roasted corn kernels to the filling. Miller uses both fresh wild mushrooms and rehydrated dried wild mushrooms for the filling to increase the depth of flavor.
- Fresh Sweet Corn - 2 large ears
- Mixed Wild Mushrooms - 1 pound, kept whole if small, or diced
- Dried Wild Mushrooms - 1/2 cup, rehydrated in 1/4 cup warm water
- Unsalted Butter - 2 tablespoons
- Garlic Cloves - 2, minced
- Salt - 1-1/2 teaspoons, divided
- Freshly ground pepper to taste
- Masa Harina - 1 cup
- Baking Powder - 1/2 teaspoon
- Pinch of salt
- Warm Water - 1/2 cup (alt. vegetable stock)
- Sweet Butter - 1 cup, softened
- Cilantro - 1/2 cup, fresh, roughly chopped
- Tamale Husks - 8
Cut the corn kernels off the ears without cutting into the white pithy part of the cobs. Working over a separate bowl, use the back of a knife to scrape the germ and milk from the corn into the bowl. Dry-roast the kernels in a very hot pan for 4 to 6 minutes. Reserve 1/2 cup roasted corn.
Saute the mushrooms about 5 minutes over medium heat in 2 tablespoons of butter with the garlic, 3/4 teaspoon of the salt, and pepper.
In the bowl of an electric mixer fitted with a paddle attachment, mix the masa harina, baking powder, 3/4 teaspoon of salt, sugar, unreserved roasted corn, corn germ and milk, water or stock, and 1 cup softened butter until the dough forms a ball.
Add the chopped cilantro and reserved roasted corn to the sauteed mushrooms for the filling. Spread the dough out across the moistened tamale husks and spoon mushroom mixture in the centers. Fold the masa and husks around the filling and tie with a strip of tamale husk or wrap in oiled parchment paper and twist the ends. Steam for 20 minutes.