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Entree
Mexican
24 tamales
50 minutes
2 hours 10 minutes
2 Tamale Kits
1 pound organic tomatoes, roasted and peeled
3 large Dried Pasilla Chiles, roasted, peeled & seeded
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1/2 teaspoon dried oregano
2 ounces Dried Mushroom Medley, rehydrated in water
1 package corn husks (8 ounces)
1/2 teaspoon dried thyme
Fill a large pot or deep sink with water. Separate dry husks, removing silks and weighting down husks in water to submerge them. Soak until husks are pliable, about 30 minutes.
Heat oil in large pan. Add onions and cook 5 minutes.
Add garlic, herbs, chiles, chopped tomatoes & mushrooms. Cook stirring often for 5 minutes. Season with salt to taste.
Drain husks and shake dry so they are damp.
Spread ¼ cup masa on corn husks, fill with 2 tablespoons of filling, fold over corn husk.
Steam in steamer for 1 to 1 ½ hours or until the husk can be easily separated from the filling.
