Ingredients
-
-
1
-
2
-
4
-
3/4
-
2
-
-
1/2
-
1
-
1
-
2
-
-
2
-
1 1/2
-
1/2
Directions
Rosalia Jr ‘s Tamales, Recipe courtesy Chuck Hughes, Recipe courtesy Chuck Hughes
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Steps
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1
Done
|
Special Equipment: |
|
2
Done
|
12 Corn Husks, Soaked in Water For 30 Minutes. If You Cannot Find Corn Husks, Use Aluminum Foil or Parchment Paper. |
|
3
Done
|
For the Stuffing: |
|
4
Done
|
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. |
|
5
Done
|
For the Masa: |
|
6
Done
|
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. |
|
7
Done
|
to Assemble the Tamales: |
|
8
Done
|
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. |
|
9
Done
|
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.). |
|
10
Done
|
Serve the Tamales Garnished With Salsa, Crumbled Queso Fresco and Cilantro. |
|
11
Done
|
Cook's Note: |
|
12
Done
|
You Can Substitute Queso Fresco With Any Cheese You Like, Such as Smooth Goat Cheese, Feta, Etc. You Can Stuff Tamales With Almost Anything, Pork, Chicken, Ground Meat, Etc. |
