Chef Tom Fraker
Mixed Mushroom Tamales
Category
Entree
Servings
12 tamales
Prep Time
20 minutes
Cook Time
40-50 minutes
Author:
Chef Tom Fraker
This can be made vegan! (See notes below).
Ingredients
-
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
-
1/8 teaspoon Freshly Ground Pepper
-
2 Green Serrano Peppers - minced (See notes below)
-
2 Red Serrano Peppers - minced (See notes below)
-
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
For the filling
For the masa
Directions
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.
Recipe Note
- 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
- Chile Burn Relief
Filed in:
Crimini,
Dried Mushroom Medley,
Dried Mushrooms,
Entree,
Lime,
Mixed Mushroom Tamales,
Mushrooms,
Organic Limes,
Portobello,
Serrano Peppers,
Tamale,
Tamale Kit
