Ingredients:
For the Filling:
- 1 tablespoon Tick Tick Boom seasoning
- 1 pound wild mushrooms (such as shiitake, oyster, or cremini), cleaned and chopped
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt, to taste
- 1 tablespoon fresh cilantro, chopped (optional)
For the Masa Dough:
- 2 cups masa harina (corn flour for tamales)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups vegetable broth (or water)
- ⅔ cup vegetable shortening (or lard)
For Assembly:
- 12 dried corn husks, soaked in warm water for at least 30 minutes
Instructions:
1. Prepare the Corn Husks:
Soak the corn husks in warm water for 30 minutes to soften. Drain and pat dry before using.
2. Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
- Add the garlic and cook for 1 minute, then add the chopped wild mushrooms.
- Stir in the Tick Tick Boom seasoning, ground cumin, and salt to taste. Cook until the mushrooms release their moisture and become golden brown, about 10 minutes.
- If using, stir in the chopped cilantro. Remove from heat and set aside.
3. Make the Masa Dough:
- In a large bowl, combine the masa harina, baking powder, and salt.
- In a separate bowl, beat the vegetable shortening (or lard) until fluffy.
- Gradually add the dry masa mixture to the shortening, alternating with the vegetable broth (or water), mixing until the dough has a soft, spreadable consistency. The dough should be moist but not too wet.
4. Assemble the Tamales:
- Lay a soaked corn husk flat on your work surface. Spread about 2 tablespoons of the masa dough in the center of the husk, leaving room on the edges.
- Spoon about 1 tablespoon of the mushroom filling in the middle of the masa.
- Fold the sides of the husk over the filling, then fold the bottom up to close the tamale. Tie the tamale with a thin strip of husk, if necessary. Repeat with the remaining husks, masa, and filling.
5. Steam the Tamales:
- Set up a steamer pot with water and bring to a boil. Place the tamales upright in the steamer with the open side up. Cover the pot with a lid.
- Steam the tamales for 1 hour, checking occasionally to make sure there is enough water in the steamer.
- Tamales are done when the masa easily pulls away from the husk.
6. Serve:
Let the tamales cool slightly before unwrapping. Serve hot with your favorite salsa, guacamole, or a side of beans.
Tips:
- Wild mushrooms add a deep, earthy flavor, but you can substitute with regular mushrooms if needed.
- To enhance the flavor, consider adding a bit of shredded cheese to the filling before folding the tamales.
These Wild Mushroom Tamales with Tick Tick Boom offer a delicious, spicy twist on a classic dish, with a perfect balance of earthy mushroom flavor and the fiery kick of the seasoning. Enjoy them for any occasion!
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