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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Special equipment: | 2. 12 corn husks, soaked in water for 30 minutes. If you cannot find corn husks, use aluminum foil or parchment paper. | 3. For the stuffing: | 4. In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside. | 5. For the masa: | 6. Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock. | 7. To assemble the tamales: | 8. Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer. | 9. To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.). | 10. Serve the tamales garnished with salsa, crumbled queso fresco and cilantro. | 11. Cook's Note: | 12. You can substitute queso fresco with any cheese you like, such as smooth goat cheese, feta, etc. You can stuff tamales with almost anything, pork, chicken, ground meat, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
olive oil	2	tablespoons/		-	-	-	-
wild mushroom	4	cups/	chopped	-	-	-	-
mushroom	3/4	ounce/	rehydrated mixed	7.2291	1.4437	0.4763	0.1042
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt black pepper			ground	-	-	-	-
queso fresco	1/2	cup/		182.39	1.8178	11.0349	14.5302
chive	1	bunch	chopped	-	-	-	-
parsley	1	bunch	chopped	-	-	-	-
poblano chile	2		roasted peeled sliced	-	-	-	-
masa harina	2	cups/		-	-	-	-
mushroom	1 1/2	1/2		7.2291	1.4437	0.4763	0.1042
salt	1/2			-	-	-	-
	1/2	cup/	softened	-	-	-	-
salsa				-	-	-	-
queso fresco			crumbled	182.39	1.8178	11.0349	14.5302
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.