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What’s Christmas without tamales?
Pretty dismal, I say…
Tamales are a Christmas tradition in so many California households. They are the ultimate festive comfort food and hubby and I set out to master the method one recent afternoon.
Instead of using the traditional meat mixture, we decided to use veggies that are in season right now and that would work well in a tamale environment. We decided on cheesy mushroom tamales and anaheim chile cheese tamales. SO yum! I think the chile cheese variety is my favorite. They taste just like a chile relleno wrapped up in tasty masa.
The mushroom variety is not far behind with it’s woodsy flavor and soft texture.
We found these beauties at a local Mushroom Farm, Sun Smiling Farms in Sanger.
It was so impressive to see all the fungi growing in small glass pots under a controlled environment… Hubby and I got a mini-tour since it was our first time visiting. What a treat!
You get a whole new appreciation for your food when you can see all the hard work and thought that goes into its growth. So much love and care are dedicated to this craft!
Ready to get going?
Let’s start with the first step in making the tamales. Soaking the husks…
Throw them in a deep pot and cover with water. I used the bottom of the steamer disc to keep the husks submerged under water.
Here is the recipe for ya!
- FOR ANAHEIM CHILE TAMALES
- 6 Anaheim Chiles
- 8 oz. jack cheese, cut into cubes
- 4 oz. salsa verde
- Prepared Masa
- Corn husks
- FOR CHEESY MUSHROOM TAMALES
- 16 oz. mushrooms
- 2 T. Olive oil
- 8 oz. cheese, cut into cubes
- 4 oz. red sauce
- Prepared masa
- Corn husks
- Soak the corn husks in water for an hour
- FOR CHEESY MUSHROOM FILLING
- Saute mushrooms in oilve oil until al dente. Set aside
- FOR CHILE CHEESE FILLING
- Broil the chiles in the oven until skinsa re black and blistered. Place in a baggie for 30 minutes to steam. Remove skins and seeds. Chop into 2 inch strips
- FOR ALL TAMALES
- Spread masa in a thin layer onto a corn husk. Add cheese and rest of filling. Roll and fold end up and secure. Place in steamer.
- Add a layer of corn husks on otp of the tamales and put the lid on. Steam for an hour or until done.