A delightful tamales made with corn and mushrooms and New Mexico chile. Uses oil in place of lard.
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To the masa, add the canola oil and 1 3/4 cups broth. Using a rubber spatula, mix to combine ingredients.
Butter instead of canola oil – Using butter instead of canola oil yields a little different texture and flavor. We love both but but prefer the tamales made with butter. So if you choose to use butter, then melt 4 tablespoons of butter in the skillet for sauteing the vegetables. Saute’ the vegetables as instructed. OMIT the oil in the masa. Just add the vegetables and the butter into the masa mixture and combine.
Assembly – Mixing the vegetables in with the masa saves A LOT of time and the assembly is much easier than laying down the masa then scooping the vegetables on top. If the batter starts getting a little dry during the assembly process, add a little water and incorporate it into the batter. This makes the batter easier to spread.
Chile – I used New Mexico roasted green and red chiles (surprise, surprise 🙂 ); however, poblano, serrano, jalapeno, or even sweet peppers for a milder tamale would work fine. The amount of chile can vary according to how hot you do or do not want your tamales. I use hot chiles, but once added to the other vegetables and the masa, the outcome is a medium spice.
Broth – Use water, chicken broth or vegetable broth.
Recipe author: MJ of MJ's Kitchen