Ingredients
Scale
Corn Husks:
- Water
- 35–40 dried corn husks*
Filling:
- 3 lbs sliced white button mushrooms
- 3 guajillo chilis
- 3 ancho chilis
- 2 New Mexico chilis
- 1/2 large yellow onion
- 5 cloves garlic
- 2 peeled carrots
- 2 tsp dark chili powder
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp of died amchur (mango powder)- optional
- 1 tsp oregano
- 1 Tbsp sugar
- 1 Tbsp kosher salt
Dough:
- 4 cups masa harina
- 1 tsp salt
- 1 Tbsp baking powder
- 3 cups warm water
- 1/4 cup avocado oil
Instructions
- Fill a large wide pot and a small pot 3/4th of the way with water. Heat over high heat until the water comes to a boil.
- Once your large pot comes to a boil, remove from the heat, add dried corn husks, cover, and set aside.
- While waiting for your water to boil, in a heavy bottom pan toast your chilies, cinnamon, and bay leaves over medium heat. After the chilies become aromatic and pliable remove stems and seeds. Remove the cinnamon and bay leaf once they are aromatic and set aside.
- Once your water comes to a boil in the small pot, remove from the heat and add your chilis. Put another heat proof object on top of your chilis to weigh them down.
- While your chilis soak, heat a large pan over medium heat with avocado oil. Add your mushrooms and sauté until excess liquid is removed and remove from heat.
- Strain your chilis. In a large blender, add your chilis, onion, garlic, carrot, chili powder, smoked paprika, cumin, amchur, oregano, sugar, salt and 2 1/4 cups fresh water. Blend until smooth.
- Reheat your mushrooms on high heat making a small well in the middle. Add your oil, cinnamon stick, bay leaf, and the contents of your blender. Be careful as the liquid may splatter. Bring your filling to a simmer and cook for 5-10 minutes. Depending on the thickness it may need 1-2 extra cups of water.
- While your filling simmers, make the dough. Start by mixing your Masa with salt, baking powder and water with a stand mixer and a paddle attachment or by hand until smooth. After your mixture is smooth, mix in your avocado oil and knead again until thoroughly incorporated. It should be the consistency of Play-Doh. Make sure to add you water slowly it may require slightly more or less to meet this consistency.
- Starting from the long end, smear 1/4 to 1/3 cup of dough about 3/4ths of the way down the inside of your corn husks. Place 2 teaspoons to 2 tablespoons of filling down the middle of your dough length wise. The amount of dough and filling will depend on the size of your husks. Gently fold in the sides of your flattened dough over the filling. Then wrap the sides of the corn husk around the dough and filling and fold the bottom end up before placing in the steamer. See images above for step-by-step guild to filling you tamales.
- Place filled tamales upright in a deep steaming basked or shingled in shallow one. Steam for 25-30 minutes.
Notes
*If there are rips or tears in some of your corn husk, you can double layer some or use a smaller husk to cover it up.
- Prep Time: 30
- Cook Time: 30
- Category: Lunch/Dinner
- Cuisine: Mexican