Huitlacoche (pronounced weet-lah-koh-che) is a uncommon Mexican delicacy often known 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-Type Huitlacoche Tamales within the 2022 Vacation Meals Difficulty, however right here, portabello mushrooms are quick-cured to tackle the look and mouthfeel of huitlacoche for a straightforward swap.
What you want:
1 (8-ounce) bundle 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 recent
1 cup recent 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:
- To arrange 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.
- 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 below chilly water. Pat dry mushrooms with a tea towel or paper towels. Put aside.
- 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 almost evaporated. Add remaining ¼ teaspoon salt. Take away from warmth and reserve.
- 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.
- To kind the tamales, utilizing the again of a big spoon or spatula, place about 3 to 4 tablespoons of batter in middle of corn husk. Unfold batter evenly throughout the vast finish of the husk. Place about 2½ tablespoons of filling within the middle. Gently roll husk over to encompass the filling. Fold the underside below to complete forming tamal. Repeat till all 12 tamales are shaped. In teams of three, gently tie tamales collectively utilizing kitchen twine or sure strips of surplus corn husks.
- To cook dinner tamales, into a big steamer pot, place tamales upright on their folded ends. Fill empty area 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:
VegNews meals contributor Eddie Garza is the creator of ¡Salud! Vegan Mexican Cookbook, host of International Bites with Eddie Garza, and a number one determine within the motion to reform meals methods in Latinx communities.
