Corn & Mushroom Filling Mexican Tamales

 
 

Happy long weekend! This week has been another week of plaster dust and musical furniture madness but having all bedrooms now with built-in wardrobes, fresh paint and newly renovated timber floor, well it’s just the bees bloody knees. More to come on the cottage’s re-vamped project (ahem…still not finished really…) And in the meantime, we’ll be enjoying the fruits of labour during this long weekend. We feel so grateful and lucky to be able to live in such a peaceful environment where the breathtaking landscapes evoke a sense of peace, provide us with nourishment for the soul and inspire creativity. Talking of which, Emma made these scrumptious corn & mushroom filling Mexican tamales. Every bite is slightly crisp on the edges, yet soft and chewy in the center…with just the right amount of crunch…so DELICIOUS! We all loved them. If you make them, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to tag me on Instagram @wellnessfingerprint! Looking through the photos of recipes you all have made is my favorite!

 
 

Ingredients

For the filling

1 onion, thinly sliced ⁣
2 tbs of olive oil
1 clove of garlic, minced
1/2 tsp of cumin ⁣
4 tbp of princess pesto sun-dried tomato pesto ⁣
⁣ 400g of exotic mushrooms⁣
1/2 cup corn
Salt to taste ⁣

For the dough

2 cups cornflour
1 cup of self-raising flour
1/2 cup of coconut oil, melted⁣
2 cups of vegetable broth
1 tbs of turmeric
Salt⁣ & pepper to taste
Corn husks

 

Method

 

1. Cover husks with hot water in a large bowl and soak, kept covered, turning husks occasionally, until soft, about 30 minutes. Rinse husks, 1 at a time, under running water and pat dry.
2. Add oil to a cast iron skillet over medium heat, followed by onion, garlic and cumin, stirring, 1 minute. Add pesto, mushrooms and corn and sauté, stirring occasionally until ,mushrooms begin to brown, about 10 minutes.Sprinkle with pepper and 1/2 teaspoon salt, then set aside
3. In a mixing bowl, add flours, oil and turmeric. Mix well. ⁣
4. Add 1 1/2 tablespoon of dough to the corn husk. Press down. ⁣Add about 1 tablespoon of filling. ⁣Then, close and tie your tamale. In a steamer basket, add your tamales open side up.⁣ Bring the steamer pot to a boil, cover it and simmer the tamales for about 45 minutes.
5. Serve on its own or covered with a yoghurt dip and fresh dill!

Corn & Mushroom Filling Mexican Tamales

 

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