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RECIPE # 5084 SMOKED MUSHROOM TALAMES

RECIPE # 5084 SMOKED MUSHROOM TALAMES

CREATED Oct 14, 2013

JOHN CURRENCE / COOKBOOK AUTHOR / "PICKLES, PIGS & WHISKEY: Recipes from My Three Favorite Food Groups and Then Some" 

 

Mushroom Filling:

1 cup medium button mushrooms, quartered

1 cup stemmed large shitake mushrooms

1 cup medium cremini mushrooms

1 medium shallot, sliced

4 cloves garlic, sliced

½ cup sherry vinegar

¼ cup freshly squeezed lime juice

1 teaspoon ground cumin

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

1 cup soaked hickory wood chips

Tamale Dough:

½ cup roasted corn kernels

½ cup small-dice red onions

2 teaspoons minced garlic

¼ cup chicken stock

1 cup masa harina

1 teaspoon sugar

1 teaspoon salt

2 teaspoons crushed black peppercorns

1 teaspoon ground cumin

4 tablespoon cold unsalted butter

2 tablespoon lard

¼ cup fresh goat cheese

Cornhusks, soaked for 30 minutes in warm water

To make the mushroom filling: Combine all the mushrooms, the shallot, garlic, vinegar, 3 cups water, lime juice, cumin, salt and pepper in a large saucepan and bring to a boil over medium heat. Let simmer for 4 minutes, then allow the mushrooms to cool in the liquid. Drain the mushrooms.

Prepare a stovetop smoker with the soaked wood chips and place on the stove over medium heat. As soon as the chips begin to smoke, place the mushroom mixture in the smoker and close the top tightly. Let them smoke for about 5 minutes. Turn off the heat and continue to smoke, covered, for an additional 5 minutes.

Transfer the mushrooms to a food processor and pulse until they are finely chopped but not pureed. Set aside while making the tamale dough.

To make the tamale dough: Puree the corn kernels, onion, garlic and stock in food processor until smooth.

In a stainless-steel bowl, combine the masa harina, sugar, salt, crushed peppercorns and cumin. Add the cold butter and lard and cut in until the dough resembles cornmeal. Cut in the goat cheese. Stir in the corn mixture until there are no lumps.

To assemble: Lay a large piece of soaked cornhusk (about 3 to 5 inches) on a flat surface. In the center, place 5 tablespoons of tamale dough and spread into a rectangle about 2 by 4 inches. Make a line of mushroom filling (2 to 3 tablespoons) lengthwise down the center of the tamale dough. Grasp the long edge of one of the tamales and roll the tamale into a tube, encasing the filling with the dough. Fold the ends over on the seam and rest the tamale on top of the folded ends so its weight holds the tamale together. Place the rolled tamale in the perforated pan of a steamer setup. Repeat this process with the rest of the tamales. Place the perforated pan over a pan of simmering water, cover, and steam for 45 minutes. Remove from the steamer and serve immediately. Alternatively, they can be refrigerated, covered with plastic wrap, for up to 48 hours and then rewarmed in a 350 degree oven for 10 minutes. Serves 8.

Recipe by John Currence from Pickles, Pigs & Whskey: Recipes from My Three Favorite Food Groups and Then Some (Andrews McMeel)