Mushroom tamale dough
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mushrooms; finely chopped |
| 1 | tablespoon | Unsalted butter |
| ¼ | cup | Heavy cream |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground white pepper |
| 1¾ | cup | Masa harina |
| 1¼ | cup | Hot water |
| 10 | tablespoons | Chilled vegetable shortening |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| ¼ | cup | Chilled chicken stock |
Directions
MASA SECA TAMALE DOUGH
Prepare the Masa Dough
Sweat the mushrooms in a large dry skillet over medium heat until they have released their liquid. Add butter & continue cooking, partially covered, until the liquid has almost evaporated. Add the cream & continue cooking until the liquid thickens & becomes pastelike, 5 to 6 minutes. Remove from heat, season with the salt & pepper, and mix well. Combine the mushrooms with the Masa Dough in a mixing bowl until thoroughly combined.
Masa Seca Tamale Dough:
Place masa harina in the bowl of an electric mixer fitted with a paddle attachment. With the machine on low speed, add water in a slow, steady stream until the dough forms a ball.
Continue mixing on medium speed for 5 minutes, then transfer the dough to a clean bowl. Refrigerate for 1 hour.
Return the masa to the bowl of the electric mixer and beat for 5 minutes 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 & light. Stop mixer to scrape the sides of bowl as necessary.
Reduce speed to low & continue to beat.
While dough is mixing, combine the salt, baking powder, & chicken stock in a small mixing bowl. Slowly add the stock mixture to the masa in a steady stream and continue mixing until thoroughly combined. Increase the speed to high and mix for 5 minutes longer.
Converted by MC_Buster.
NOTES : You can adapt this recipe, if you wish, by using an assortment of wild mushrooms.
Converted by MM_Buster v2.0l.