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.

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