Rosalia Jr.'s Tamales
- Ready In:
- 2hrs 25mins
- Ingredients:
- 17
- Yields:
-
12 tamales
ingredients
-
Tamale Stuffing
- 1 large onion, chopped
- 2 tablespoons/ 30 ml olive oil
- 4 cups/ 1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake)
- 3⁄4 ounce/ 20 g dried mixed mushrooms, rehydrated
- 2 garlic cloves, minced
- salt & freshly ground black pepper
- 1⁄2 cup/ 125 ml queso fresco
- 1 bunch fresh chives, chopped
- 1 bunch fresh parsley, chopped
- 2 poblano chiles, roasted, peeled and sliced
-
Masa Dough
- 2 cups/ 500 ml masa harina
- 1 1⁄2 cups/ 375 ml veal stock (or chicken stock or reserved liquid from dried mushrooms)
- 1⁄2 teaspoon/ 2 ml salt
- 1⁄2 cup/ 125 ml lard (or duck fat, or butter, softened)
-
Garnish
- salsa
- queso fresco, crumbled
- cilantro, chopped
directions
-
Special equipment:
- 12 corn husks, soaked in water for 30 minutes. If you cannot find corn husks, use aluminum foil or parchment paper.
-
For the stuffing:
- In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.
-
For the masa:
- Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
-
To assemble the tamales:
- Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
- To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.).
- Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.
-
Cook's Note:
- You can substitute queso fresco with any cheese you like, such as smooth goat cheese, feta, etc. You can stuff tamales with almost anything, pork, chicken, ground meat, etc.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.