Mushroom and Kale Tamales
Mushroom and Kale Tamales are hearty kale and mushroom tamales and a creative and modern take on tamales that is delicious paired with a chile rojo salsa.
Servings: 30
Ingredients
- 1 ounce dried porcini mushrooms
- 2 cups boiling water
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion; finely chopped
- ½ pound shiitake mushrooms; stems discarded and caps thinly sliced
- ½ pound cremini mushrooms; thinly sliced
- 2 serrano chiles; minced
- 1 garlic clove; minced
- ¾ pound kale stems discarded and leaves finely chopped (4 cups)
- Salt
- Freshly ground pepper
- 1 ½ cups chicken stock
- ½ cup dry white wine
- ½ teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
Instructions
- In a heat safe bowl, soak the porcini in the boiling water until softened, 15 minutes; drain (reserve the soaking liquid for another use).
- Rinse the porcini, then finely chop.
- In a large, deep skillet, melt the butter in the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes.
- Stir in the porcini, shiitake and cremini. Add the chiles and garlic and cook, stirring, until tender and lightly browned, 10 minutes.
- Add the kale, season with salt and pep-per and cook until wilted.
- Add the stock and wine and bring to a boil. Cover and cook over low heat until the kale is very tender, about 30 minutes.
- Add the lime zest and juice and cook over high heat until the liquid evaporates. Season with salt and pepper.
Let the filling cool. Reserve for Tamale Assembly.
Notes
Adapted from Anna Zepaltas for Food and Wine