Pumpkin And Chanterelle Tamales Recipe

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Mexican Tamale Recipes

Ingredients:

=== FILLING ===
1 small Pumpkin -, (abt 2 1/2 lbs)
3 tbsp Olive oil
Salt and pepper
1/2 lb Chanterelle mushrooms
2 Leeks - white, pale green only, thinly s
1 Garlic clove, minced
1/3 cup White wine
2 tsp Pureed chipotles in adobo sauce
=== -MASA ===
2 1/4 cup Hot water
1/2 cup Masa harina
1 cup Cold butter, cut up
2 tsp Baking powder
1 1/3 cup Milk
2 tsp Salt
=== FILLING AND STEAMING ===
24 Corn husks, plus extra

Instructions:

FILLING: Peel and seed pumpkin and chop into 1/2-inch cubes. Toss
with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper to
taste. Roast on baking sheet at 400 degrees until just tender, 15 to 20
minutes.
Clean mushrooms with damp cloth and slice. Set aside.
Heat 2 teaspoons olive oil in skillet over medium heat. Add leeks and
garlic and cook until leeks are soft, about 15 minutes. Season with salt
and pepper to taste. Put in bowl and set aside.
Heat 2 more teaspoons olive oil over high heat in same skillet. Add
sliced mushrooms and cook until tender, 5 to 10 minutes. Add white wine
and cook, stirring frequently, until liquid has cooked away. Season to
taste with salt. Return roasted pumpkin and leeks to skillet and cook
over medium heat 2 to 3 minutes, stirring to combine.
Stir in chipotle puree and taste for seasoning. Filling will taste
less spicy after steaming in tamale. Cool to room temperature.
MASA: Stir hot water into masa harina and mix to form dough. Cool.
Using electric mixer, beat butter and baking powder until light and
fluffy, about 2 minutes. Add masa harina about 1/4 cup at a time, beating
well between additions. Stop mixer and scrape down sides of bowl several
times. Continue to beat, slowly adding milk and salt. Beat well until
combined, about 15 minutes. Chill at least 1 hour.
FILLING AND STEAMING: Soak corn husks in pot of boiling water until
soft and pliable, about 30 minutes, or overnight in cool water. Use large
husks to wrap tamales and save smaller husks to tear into strips for tying
ends of tamales and for lining bottom of steamer. Pat corn husk dry and
place on work surface with narrow end at bottom.
Place generous 1/4 cup Masa in center of husk and spread into 4-inch
square, making sure to leave border around masa, with widest border at
bottom. Place heaping tablespoon of Filling in strip down center of
square of masa. Fold husk in half lengthwise, bringing 2 long edges
together and enclosing filling. Roll edges of husk in same direction
around masa. Fold up bottom narrow part of husk to close opening and tie
strip of husk around tamale to hold folded flap. Top end will remain
open.
Tamales can be steamed in rice cooker or in stockpot with steaming rack
set inside. Make sure enough water is in pot or steamer to provide
continuous steam for 1 hour. Have some simmering water on hand in case
you need to add more water to steamer. Line steaming rack with extra corn
husks. Stand tamales upright on folded ends on rack. Use extra husks or
loosely crumpled foil to fill in any spaces so tamales stay upright. Lay
few more husks over top of tamales. Cover and steam over medium heat,
about 1 hour. Let tamales stand few minutes to cool before serving.
Arrange on platter to serve.
Yields 24 servings.

Each serving: 122 calories; 334 mg sodium; 22 mg cholesterol; 10 grams
fat; 7 grams carbohydrates; 2 grams protein; 0.75 gram fiber

Recipe Source:
Los Angeles Times - 11-22-1998

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Converted by MM_Buster v2.0n.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 354 Calories; 35g Fat (87.5%
calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 23mg
Cholesterol; 305mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0
Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 24

 

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Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)

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