Pumpkin and Chanterelle Tamales is a traditional Mexican recipe for a classic dish of masa harina (fine maize flour) dough stuffed with pumpkin and chanterelles flavoured with adobo sauce that are steamed in corn husks. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Pumpkin and Chanterelle Tamales.
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Ingredients:
1 small pumpkin (about 1kg), flesh chopped into 1.5cm cubes
2 tbsp olive oil
salt and freshly-ground black pepper, to taste
225g chanterelle mushrooms, cleaned and sliced
2 leeks, thinly sliced
1 garlic clove, minced
2 tbsp pureed chipotle chillies in adobo sauce
For the Masa:
540ml hot water
90g masa harina (dried and powdered cornmeal dough)
180g cold butter, cubed
2 tsp baking powder
300ml milk
2 tsp salt
6 corn husks (if available)
Method:
Toss the cubed pumpkin with the olive oil and sprinkle with salt and freshly-ground black pepper to taste. Place on a baking tray and roast in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 20 minutes, or until just tender.
Heat 2 tsp olive oil in a frying pan over medium heat. Add the leeks and garlic and fry until soft (about 15 minutes). Season with salt and pepper, transfer to a bowl and set aside.
Add 2 tbsp olive oil to the same pan then add the sliced mushrooms and cook until tender (about 10 minutes). Add the wine and cook, stirring frequently, until the liquid has evaporated away. Season to taste then add the roast pumpkin and leeks to the pan and cook for about 3 minutes over medium heat, stirring to combine.
Add the chipotle puree and taste for seasoning. Take off the heat and allow to cool to room temperature.
Stir the hot water into the masa harina and mix to form a dough. Allow to cool. Meanwhile cream together the butter and baking powder until light and creamy. Add the masa harina about 40g at a time, beating well to combine between additions. Now add the milk and salt, beating all the while (easiest with an electric mixer).
If you have corn husks soak them in boiling water to soften (you could also use banana leaves, treat them the same way). If neither of these are available use greaseproof paper. Place 40g of the Masa in the centre of the largest of your husks and spread into a 10cm square. Place a heaped tablespoon of the filling in a strip down the centre of the Masa square. Fold the husk in half lengthways, bringing the two long edges together so they overlap and enclose the filling. Roll the edges of the husk the same way to enclose the Masa completely. Fold the top and bottom to close any openings then secure with string or strips taken from another corn husk (use string if doing this with greaseproof paper.
Make as many tamales as you have mix for. Place the tamales in a steamer (traditionally they should stand upright) or rice cooker and steam over boiling water for 1 hour (make sure you have enough water and check the volume regularly). Take the top off the steamer and allow the tamales to stand for a few minutes before serving.
Arrange on a plate and serve hot with a chilli sauce.
