If you’re craving a cozy and flavorful dish that celebrates traditional Mexican flavors, look no further than our delicious Black Bean and Mushroom Tamales recipe. Tamales are a beloved staple in Mexican cuisine, known for their tender texture and rich fillings wrapped in corn husks. This recipe puts a spin on the classic tamale by combining hearty black beans and savory mushrooms, creating a satisfying and satisfying meal.
**Black Bean and Mushroom Tamales**
**Ingredients:**
– 2 cups masa harina
– 1 cup vegetable broth
– 1 cup black beans, cooked and drained
– 1 cup mushrooms, finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup olive oil
– Corn husks, soaked in water for 30 minutes
**Instructions:**
1. In a large mixing bowl, combine the masa harina and vegetable broth. Mix well until a dough forms. If the dough is too dry, add more broth gradually until you get a spreadable consistency.
2. In a skillet over medium heat, warm olive oil. Add onions and garlic, sauté until fragrant and translucent, about 3-4 minutes.
3. Add the chopped mushrooms to the skillet, cooking until they release their juices and become tender, about 5-6 minutes. Season with cumin, chili powder, salt, and pepper. Stir well to evenly coat the mushrooms. Remove from heat and allow the mixture to cool slightly.
4. Prepare a large steaming pot by filling it with water just below the steaming rack. Place soaked corn husks on a clean surface for assembling the tamales.
5. Take a soaked corn husk and spread a thin layer of masa dough in the center, leaving space at the edges. Add a spoonful of the black bean and mushroom filling in the center of the masa.
6. Fold the sides of the corn husk to wrap the filling in a neat package, ensuring the masa completely encloses the filling. Fold the bottom of the husk up and secure with string or an additional corn husk strip.
7. Arrange the tamales vertically on the steaming rack in the pot, cover with a damp cloth or more corn husks, and place the lid securely on top.
8. Steam the tamales for about 1 hour, ensuring the water in the pot stays topped up and the tamales are not touching the water directly. Check for doneness by testing if the masa pulls away easily from the husk.
9. Once cooked, allow the tamales to cool slightly before serving. Unwrap the husks and enjoy the warm, flavorful Black Bean and Mushroom Tamales.
These Black Bean and Mushroom Tamales are a delightful take on a classic Mexican favorite that will surely impress your family and friends. The combination of hearty black beans, earthy mushrooms, and warm spices wrapped in tender masa is a true comfort food experience. Serve with your favorite salsa or guacamole for a complete meal that will transport you to the heart of Mexico. Enjoy the process of making these tamales as much as savoring every delicious bite!
