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HomeVeganVegan Portabello ‘Huitlacoche’ Tamales | VegNews

Vegan Portabello ‘Huitlacoche’ Tamales | VegNews


Huitlacoche (pronounced weet-lah-koh-che) is a uncommon Mexican delicacy referred to as “corn truffle” or “corn mushroom” that grows naturally on the ears of corn and provides a splendidly smoky taste to soups, quesadillas, and tamales. We use the savory, earthy, nutty ingredient in our recipe for Mexico Metropolis-Model Huitlacoche Tamales within the 2022 Vacation Meals Problem, however right here, portabello mushrooms are quick-cured to tackle the look and mouthfeel of huitlacoche for a simple swap.

What you want:

1 (8-ounce) package deal of dried corn husks

For the filling: 
2 medium portabello mushrooms, stems eliminated, diced small (with the gills)
1¼ teaspoons salt, divided
2 tablespoons vegetable oil
1 small yellow onion, finely diced
1 small Poblano pepper, seeded and finely diced
½ cup white corn kernels, frozen or contemporary
1 cup contemporary epazote leaves, chopped 
1 cup water

For the batter: 
3 cups corn masa flour
1 teaspoon baking powder
1 teaspoon salt
5 tablespoons vegetable shortening
3 cups heat water

What you do:

  1. To organize the corn husks, submerge in sizzling water for 45 to 60 minutes to make pliable. Choose the 12 largest husks and rinse nicely. Pat dry husks and place in a sealed container to retain moisture. Put aside. 
  2. For the filling, in a medium bowl, place diced mushrooms and toss with 1 teaspoon salt. Let sit for half-hour. Switch to a colander and rinse underneath chilly water. Pat dry mushrooms with a tea towel or paper towels. Put aside. 
  3. In a nonstick skillet, heat oil over medium-high warmth and sauté onion for five to 7 minutes or till translucent. Add Poblano pepper and sauté for 1 to 2 extra minutes or till pepper is shiny inexperienced. Add corn kernels, epazote, cured mushrooms, and water. Scale back warmth to medium-low and simmer for 15 to twenty minutes or till water has practically evaporated. Add remaining ¼ teaspoon salt. Take away from warmth and reserve. 
  4. For the batter, in a big bowl or stand mixer, mix corn masa flour, baking powder, and salt. Combine nicely. Add vegetable shortening and incorporate. Add water and proceed mixing till the batter is uniform in texture.
  5. To type the tamales, utilizing the again of a big spoon or spatula, place about 3 to 4 tablespoons of batter in heart of corn husk. Unfold batter evenly throughout the vast finish of the husk. Place about 2½ tablespoons of filling within the heart. Gently roll husk over to encompass the filling. Fold the underside underneath to complete forming tamal. Repeat till all 12 tamales are fashioned. In teams of three, gently tie tamales collectively utilizing kitchen twine or certain strips of surplus corn husks. 
  6. To cook dinner tamales, into a big steamer pot, place tamales upright on their folded ends. Fill empty house with a heat-resistant cup or mug to make sure tamales keep firmly in place. Add not less than 2 inches of water to the underside of the pot, ensuring the water line is under the steamer basket. Cowl and steam for 35 to 40 minutes, including extra water to the underside of the pot as wanted. Take away from warmth and uncover. Let tamales relaxation in pot for not less than quarter-hour earlier than serving. 
For extra vegan Mexican recipes, see:



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