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Entree
12
20 minutes
40-50 minutes
Chef Tom Fraker
This can be made vegan! See Notes.
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 1/2 pounds Mixture of Mushrooms (button, shiitake, crimini, portobello, etc…) - sliced
1/8 teaspoon Kosher Salt
2 Green Serrano Peppers - minced* See Note
2 Red Serrano Peppers - minced* See Note
1/4 cup Cooking Sherry
1 Lime
1 Melissa’s Authentic Tamale Kit
2 packages Melissa’s Dried Exotic Mushroom Medley - ground to a powder with a spice grinder
2 cups Chicken Stock or Broth
To make the filling, in a large sauté pan, heat the olive oil and melt the butter. Add the mushrooms, salt and pepper and sauté for 6-8 minutes until the mushrooms shrink down and are softened. Add the peppers and the sherry and sauté for 2 minutes. Cut the lime in half and squeeze the juice into the pan. Stir and remove from the heat.
To prepare the masa, pour the contents of the masa package into a mixing bowl. Stir in the ground mushroom and add the chicken stock. Stir until well combined.
To finish the tamales, follow the directions on the back of the tamale kit. Makes 12 tamales.
MAKE IT VEGAN: Substitute the butter with plant-based fat and chicken broth with a rich vegetable broth.
If Red Serrano Peppers are not in season, try substituting with Red Fresno Peppers which are a tad less spicy.
HANDLING FRESH CHILE PEPPERS: https://www.melissas.com/blogs/tips/chile-peppers-handling-fresh
CHILE BURN RELIEF:https://www.melissas.com/blogs/tips/chile-burn-relief
