How To Make Tamales / Huitlacoche Tamal Recipe With Gustavo Romero Of Nixta, Minneapolis

huitlacoche

🥗Healthier: mushrooms

💰Cheaper: canned corn

Mushrooms provide a similar texture, while canned corn is more accessible.

Whip the fat for about 4-5 minutes until it changes to a lighter color and incorporates air.

Add a touch of salt and baking powder to the whipped fat.

Fold in coarse whole wheat huitlacoche for texture.

Add pureed huitlacoche to the mixture and continue folding until uniform.

Add a little bit of liquid to achieve a thick hummus-like consistency for the tamale dough.

Start making tamales with banana leaves, scooping a bit of dough and adding queso before closing it up.

Make tamales using corn husks, repeating the process of adding cheese and closing them.

Place the tamales into a steamer (vaporera) with enough water without touching the tamales, adding banana leaves or corn husks at the bottom to protect them from steam and water.

Cover the steamer and cook for about 45 minutes to an hour.

Prepare a garlic cream sauce by wrapping fresh garlic in foil and roasting it in the oven for about 30 minutes until golden brown.

In a small pot, combine cream, roasted garlic, and some corn, and let it cook until the garlic dissolves into the cream.

Puree the mixture in a Vitamix until smooth to create the sauce.

Serve the tamales with the garlic cream sauce and additional huitlacoche, shallots, red jalapeños, and shiitake mushrooms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary