Chile Mushroom Tamales for Christmas
Chile Mushroom Tamales are now my fav for family tamaladas. The umami flavor of mushrooms in this dish is pumped up with the red chile and spices. Make these tamales for special Christmas get-togethers, and they will be a hit. They can be served together with another vegan recipe, tamales de frijol, that I included in my cookbook, Truly Texas Mexican: A Native Culinary Heritage in Recipes.
Although lard is much used today in the making of tamales, neither pork nor lard is the most traditional way of celebrating family Navidad tamaladas. Spanish pigs did not initially receive a warm welcome from native peoples. Historians describe the pigs as carriers of the diseases that were responsible for the death of 90–96 percent of the native populations in the US, a devastating number. In the northern state of Coahuila, both the Pausan and Julime native communities did not eat pork. They did raise pigs but used them for trade with non-natives.
In this traditional plant-based recipe, the combination of chiles, corn masa, and mushrooms gives Navidad a celebratory return to our delicious culinary roots.
This recipe is from “The Texas Mexican Plant-Based Cookbook” published by Texas Tech University Press
1 1/2 lbs. baby bella mushrooms, quartered
water for steaming the tamales
3 chiles anchos
2 1/4 cups masa harina (corn flour)
12-16 dried corn husks that have been rehydrated
Submerge the dried corn husks in a large bowl of water and soak them for 1–2 hours or overnight.
1. In a large skillet, heat 2 Tbs. vegetable oil on high. When the oil begins to become wavy, add the mushroom quarters and sauté them until the edges are golden and crisp, about 10 minutes. Set aside and allow them to cool.2. When the mushrooms are cool, place them in a food processor, along with 1/2 tsp. salt, and pulse to make a paste that still has bits of texture. Taste and adjust the salt as needed. Set aside.To make the chile paste
1. Deseed and devein all the chiles. Place them in a medium saucepan, cover with water, and bring to a boil. Turn off the heat, cover the saucepan, and hold for 20 minutes to rehydrate the chiles.
2. In a blender, place the rehydrated chiles along with the garlic, cumin, salt, and 1/2 to 3/4 cup water, enough for the blender to run smoothly. Blend until the paste is completely smooth. This may take up to 1 minute on high speed. If there are still bits of chile, strain through a fine mesh sieve.
3. In a large saucepan, heat 1 Tbs. canola or vegetable oil, then add the chile paste, being careful with any splatter as the chile paste meets the hot oil. Fry the chile paste for 5–8 minutes until the color has deepened and the flavors combined. Most of the liquid will evaporate, leaving a thick paste that is not runny at all. Set aside.For the masa
1. In an electric mixer, place the masa harina, salt, water, and 1 Tbs. of the chile paste. Mix until the ingredients combine to form a dough.
2. Turn off the mixer. Heat the oil on medium heat and when it is hot, add it very slowly and carefully to the dough in the mixer, being careful to prevent splattering.
3. Turn on the mixer to the lowest setting and blend the oil into the masa; increase the speed as the oil is incorporated. When the oil is fully incorporated, mix on high for 15–20 seconds. Transfer to a bowl and set aside.To assemble the tamales
1. Remove the corn husks from the water and shake to remove excess water. Trim each one so that the wide edge is about 6 inches.
2. Place 3 Tbs. of the masa onto each husk and spread it evenly starting about 3 inches from the pointed tip all the way to the wide end.
3. Spread 1 tsp. of the chile paste onto the masa, making a stripe lengthwise. Then, add 2 Tbs. of the mushrooms on top of the chile paste stripe, forming a lengthwise ridge in the middle of the husk. Fold the husk over the filling, rolling it like a cigar. Fold the pointed end down on the side that is opposite the seam. This will keep the tamal from unfolding.
4. Steam the tamales in a steamer for 45 minutes to 1 hour.
TIP: Place a penny in the water of the steamer so it makes a clinking noise. If it stops clinking, you need to add more water.
The tamales are cooked when the masa peels off the husk easily.