Sorry I totally forgot about this, here's the recipe...p.s im typing this all out by hand so you better love me for this.
When i made these i made some adjustments, i couldnt find porcini mushrooms so i just left them out or pastilla chilis so i substituted other chilis to add some bite, and i used thawed frozen corn instead of fresh, ialso just used a big saucepan and one of the vegtable steamer things that spread out to steam them. This recipe is a big pain in the ass but well worth the work. I reccomend a double batch, or even a tripple. And make the filling one day and the dough another day. I'm gonna tackle these again for thanksgiving.
from cooking light magazine May 2003
" Mushroom Tamales
Making tamales can be a group activity. If you can arrange it, have your guests join you to fill and roll them. Just make the filling and the dough before hand (up to a day) so everything's ready. Coarse ground Masa-harina, available at Latin Markets and in some large supermarkets, gives the best texture to the tamales. Dried Pasilla chiles are medium-hot and contribute some heat to the dish. These are great topped with roasted tomato salsa.
4 garlic cloves, unpeeled
3 pasilla chiles, stemmed and seeded (aka chiles negros)
1/4 c dried porcini mushrooms (about 1/4 oz)
3 sun dried tomatoes packed without oil
2 cups boiling water
1 large ripe tomato (about 10 oz.)
1/2 cup finely chopped onion
2 cups chopped portabello mushroom caps (about 4 oz)
1/2 tsp drieg oregano
1 1/2 TBs chopped fresh Cilantro
1 TB fresh lime juice
1/2 tsp salt
20 Large dried cornhusks
2/3 cup fresh corn kernels
2 1/2 cups coarse ground masa harina
1 tsp baking powder
1/2 tsp salt
2 1/4 cups warm vegetable broth, divided
3 TBS vegetable shortening
1. To prepare filling, heat a large cast iron skillet over medium heat. Add garlic, cook 15 minutes or until blackened, turning occasionally. Remove the garlic from pan. Cool and peel.
2. Add chiles to pan; flatten with a spatula. cook 20 seconds on each side or until blackened.
3. Place chiles, porcini, and sun-dried tomatoes in a large bowl. Pour boiling water over chile mixture. Cover and let stand 30 minutes or until tender. Drain in a colander over a bowl, reserving 2 1/2 TBS soaking liquid. Place Garlic, chile mixture, and reserved liquid in a food processor; process 1 minute or until smooth. Set aside.
4. While the chiles soak, heat pan over medium heat. Add large tomato, cook 15 minutes until blackened, turning frequently. Remove tomato from pan; cool slightly. Peel, core and chop the tomato. Wipe pan clean with paper towels; coat with cooking spray. Heat pan over medium heat. Add onion, saute 4 minutes or until tender. Stir in chile misture, chopped tomato, portobello mushrooms, and oregano. Cook over medium heat 15 minutes or until thick. Stir in cilantro, juice, and 1/2 tsp salt; set aside.
5. Place cornhusks in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes. Drain husks; rinse with cold water. Drain and pat dry. Tear 4 cornhusks lenghtwise into 16 (1/2 inch wide) strips.
6. To prepare dough, place corn in a food processor; process until smooth. Combine masa, baking poweder, and 1/2 tsp salt. Add 2 cups broth, stir until well blended. Place shortening in a large bowl, and beat with a mixer at medium speed 1 minute or until fluffy. Add pureed corn and 1/4 cup broth; beat at medium speed until well blended. Add masa mixture; beat 2 minutes or until well blended.
7. Open 1 cornhusk, curved side up. Place 3 TBS dough in center of husk, and spread evenly into a 4x2 inch rectangle.
Arrange about 1 1/2 TBS of filling down center of dough. Take 1 long side of husk, and roll dough around filling, making sure dough seals around filling. Fold empty tapered end of husk over bundle. Tie 1 husk strip around tamale and over folded end to secure (top of tamale will be open). Repeat procedure with remaining husks, dough, and filling.
8. Stand Tamales upright (open end up) in a vegetable steamer in a large dutch oven. Add water to pan to a depth of 1 inch; bring water to a boil. Cover and steam tamales 1 1/2 hours or until the husks pull away cleanly; add aditional water to bottom of pan as necessary, Remove tamales from steamer, and let stnad 5 minutes. Remove the tamales from cornhusks. Yeild: 8 serving, serving size 2 tamales.
Calories 242 (29% from fat) fat 7.7g Prot 6.9g Carb 40.4g Fiber 5.5g Sodium 648mg. "
If I can't dance, I don't want any part of your revolution - Emma Goldman
donate to bike and build in my name ashley berkman!!!!!
Listen to my music...