Huitlacoche Tamales

Details: Written by Administrator

Description

These tamales are made with huitlacoche, a mushroom-tasting fungus that grows on corn. Perfectly paired with black beans.

Makes 8 tamales

Ingredients

10-12 corn husks
110g/1 cup masa harina
.5 tsp baking powder
120mL/.5 cup hot water
120mL/.5 cup chicken or vegetable stock
80g/2.5oz lard or vegetable shortening
1 can huitlacoche (corn smut), drained
1 handful fresh coriander

Instructions

Prepare the husks:
1. Soak the husks in hot water for 30 minutes.

Prepare the tamale dough:
1. Combine the masa and baking powder. Add the hot water and mix with a spoon.
2. Add the lard/shortening to a mixing bowl and while blending at slow speed, add the masa mix in stages.
3. Continue blending at slow speed while adding the half of the stock. Continue to blend for 5 minutes or until mixture is light and fluffy. Add more stock until the consistency reaches cake batter.

Prepare the filling:
1. Combine the huitlacoche and coriander in a food processor and puree.

Assembling and Steaming the Tamales:
1. Spread 50g/.25cup of the dough onto center of each husk and flatten out. Add 1-2Tb of filling on top of dough.
2. Wrap the tamales up lengthwise first, then fold up pointed end of husk and secure with small length of kitchen string tied into a knot.
3. Place the tamales vertically in a steamer, folded side down. Bring water to a boil and cover.
4. Reduce heat to lowest temperature needed to keep a slow boil. Steam for 1 hour then serve. You may need to add water during the cooking but always add boling water.