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Blue Corn Tamales with Caramelized Onions, Mushrooms and Goat Cheese

1 cup masa harina

3/4 cup, plus 2 tablespoons blue cornmeal

6 tablespoons vegetable shortening, chilled

11/2 teaspoons salt

1 teaspoon baking powder

1/4 cup chicken stock, chillled

3 tablespoons extra-virgin olive oil

2 medium yellow onions, sliced

2 pounds mixed fresh mushrooms (button, crimini, portobello), sliced

1 tablespoon minced garlic

2 tablespoons white wine

1 teaspoon fresh thyme, minced

Salt and pepper, to taste

4 ounces goat cheese

Place the masa and blue cornmeal in the bowl of an electric mixer, fitted with a paddle attachment. With the mixer on low speed, add 11/4 cups very hot water in a slow steady stream until the dough forms into a ball. Increase speed to high and continue mixing for 5 minutes. Transfer dough to a clean bowl and refrigerate for one hour. Return the dough to the bowl of the electric mixer and beat on high speed. With the machine running, slowly add the shortening, 2 tablespoons at a time. Continue mixing for about 5 minutes, until the dough is smooth and light. Stop the mixer to scrape sides of the bowl. Reduce the speed to low and continue to beat. While dough is mixing, combine the salt, baking powder and chicken stock in a small bowl. Add the stock mixture to the masa in a slow, steady stream and continue mixing until thoroughly combined. Increase speed to high and mix for 5 minutes longer.

Heat a large skillet or sauté pan until hot. Add the olive oil and heat thoroughly. Add the onions and sauté until golden, about 8 minutes. Add the mushrooms and cook until mushrooms lose most of their moisture. Add the garlic and sauté for about a minute more. Add the wine and fresh thyme; sauté until the wine has cooked off. Remove pan from heat and allow to cool. Assemble tamales, topping filling with a small amount of goat cheese; wrap and steam.

Makes 12 medium-large tamales.