Creamy Mushroom and Spinach Tamales with Truffle Oil

A sophisticated twist on the classic tamale, featuring a creamy filling of sauteed mushrooms and spinach, elevated with a hint of truffle oil.

Prep Time

45 minutes

Total Time

2.25 hours

Calories

3850 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.22/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Vegetarian

Mood:

Comfort Food

Ingredients

Servings

4cupsMasa Harina(For tamales)

£3.50

3cupsVegetable Broth(Warm)

£0.80

1cupVegetable Shortening(Or Lard (Vegetarian substitute: coconut oil or vegan shortening))

£1.20

1teaspoonBaking Powder

£0.10

1.5teaspoonSalt

£0.05

1lbCremini Mushrooms(Sliced)

£2.50

10ozSpinach(Fresh, chopped)

£1.50

1mediumYellow Onion(Diced)

£0.30

4clovesGarlic(Minced)

£0.20

0.5cupHeavy Cream(Vegetarian: Use a thick plant-based cream alternative)

£0.75

0.3cupParmesan Cheese(Grated (Vegetarian: Use a vegetarian hard cheese))

£1.00

1teaspoonTruffle Oil(Adjust to taste)

£0.50

2tablespoonsOlive Oil

£0.20

to tasteSalt(For filling)

£0.05

to tastePepper(For filling)

12piecesCorn Husks(Soaked in hot water for at least 30 minutes)

£2.00

Total Cost

£14.65

£1.22 per serving

Instructions

1.
**Prepare the Masa:** In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the warm vegetable broth, mixing until a soft, slightly wet dough forms. It should be the consistency of thick cake batter. Beat the vegetable shortening with a stand mixer or by hand until light and fluffy. Incorporate the shortening into the masa mixture. Continue mixing until the dough is well combined and has a light, airy texture. (This step is crucial for light and fluffy tamales).
2.
**Make the Filling:** Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 8-10 minutes. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
3.
Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Remove from heat and stir in the truffle oil.
4.
**Assemble the Tamales:** Drain the soaked corn husks. Spread a thin layer of masa dough (about 1/4 cup) onto the wide end of a corn husk, leaving about an inch border on the sides and bottom. Spoon about 2-3 tablespoons of the mushroom and spinach filling into the center of the masa. Fold the sides of the corn husk over the filling, then fold up the bottom. Secure with a strip of corn husk if needed.
5.
**Steam the Tamales:** Arrange the tamales upright in a steamer basket set inside a large pot with simmering water (the water should not touch the bottom of the steamer basket). Cover the pot tightly and steam the tamales for 1 to 1.5 hours, or until the masa is firm and pulls away easily from the husk. Replenish the water as needed.
6.
**Rest the Tamales:** Once cooked, let the tamales rest for about 10 minutes before serving. This allows them to set up properly.
7.
Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (180g)

3850 kcal / 16110 kJ

Carbs

420g

162% of RDA

Fat

220g

314% of RDA

Protein

90g

180% of RDA

Detailed Breakdown

Fibre

60 g

200% of RDA

Sugar

36 g

40% of RDA

Sodium

4200 mg

183% of RDA

Saturated Fat

90 g

450% of RDA

Chef's Tips

Soaking the corn husks in hot water makes them pliable and easier to work with.

The masa dough should be light and airy. If it's too dry, add a little more broth; if it's too wet, add a little more masa harina.

To test if the tamales are cooked, remove one from the steamer and let it cool slightly. If the masa pulls away easily from the husk, they are ready.

Leftover tamales can be reheated in the steamer, microwave, or oven.

For a spicier tamale, add a pinch of red pepper flakes to the filling.

Cooking Equipment

Large pot with steamer basket

Large bowl

Medium saucepan

Stand mixer (optional)

Corn husks

Wine Pairings

No wine pairing suggestions available for this recipe.

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