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Entree
Mexican
12 tamales
20 minutes
50 minutes
This can be made vegan! (See notes below).
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
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.
