Tamales with pumpkin and mushrooms

Votes: 1

How to Make Pumpkin and Mushroom Tamales

Time: 3 hours 40 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 344, total fat 21 G., saturated fats 4 G., proteins 6 G., carbohydrates 38 G., fiber 6 G., cholesterol 0 mg, sodium 1058 mg, sugar 6 G.

These vegan Mexican tamales are filled with butternut squash and portobello mushrooms and are incredibly rich and flavorful. This is all thanks to the homemade sauce made with two types of chili peppers, oregano, and cumin, which is added to both the filling and the cornbread dough.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Red sauce

10 dried ancho peppers, seeded and stemmed
4 dried California chili peppers, seeded and stemmed
2 medium onions, cut into quarters
4 cloves of garlic
2 tbsp. l. olive oil
2 tbsp. l. ground cumin
2 tablespoons dried Mexican oregano
3 cups vegetable broth
2 tablespoons of sugar
1 tbsp coarse salt
1 jar (540 g) red chili sauce

Filling

1.5 tbsp. l. olive oil
340 g portobello mushrooms, diced into medium cubes
340 g peeled butternut squash, cut into medium cubes
4 cloves garlic, crushed
2 teaspoons dried Mexican oregano

Dough

3 cups masa flour
1.5 tsp baking powder
1.5 tsp coarse salt
2 cups vegetable broth
1 cup cooking fat
1 package (200 g) of corn husks
Black olives, for tamales

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin, portobello mushrooms, corn flour, margarine, corn husk, oregano, cumin

Cooking the dish according to the recipe:

Red tamale sauce:

Pour 4 cups of boiling water over the ancho chiles, California chiles, onions, and garlic. Let steep for 30 minutes. Blend in a food processor or blender (along with the water) until smooth.
Heat the oil in a saucepan, then add the cumin and oregano. Cook, stirring, until fragrant. Add the chili paste, vegetable broth, sugar, and salt and simmer for 10 minutes. Add the jar of chili sauce and, stirring thoroughly, bring to a boil.

Filling:

Pour oil into a saucepan and heat over medium heat. Add mushrooms, pumpkin, garlic, oregano, and a pinch of salt. Cook, stirring, until the vegetables soften, about 10 minutes. The filling will be slightly tender at this point. Stir in 3/4 cup of red sauce and let cool.
Dough:

Combine masa, baking powder, and salt in a large bowl. Add the vegetable broth and 1/2 cup of red sauce. Beat the shortening with a mixer until fluffy, then add the flour mixture and mix.
Soak the corn husks in hot water until soft and pliable, about 15 minutes. Drain and squeeze the husks.
Spread the dough on the smoother side of the corn husks, covering the entire surface except the pointed end, and fill each with 2–3 tablespoons of the pumpkin-mushroom filling. Roll the tamales by folding one long side about a third over the filling, then the other side, pressing the long, pointed end down onto the tamale (leaving the filling exposed on the opposite end). Press two olives into the dough at the open end of each tamale.
Place the steamer basket in a large pot with enough water so that the bottom of the basket is just above the water level. Line the basket with corn husks. Arrange the rolled tamales, open side up. Place two coins in the bottom of the pot. Cover the tamales with the husks.
Cover the basket with a clean kitchen towel. Cover the pot with a tight-fitting lid or foil and steam for about 1.5 hours. When the water boils, the coins will begin to jingle. Reduce the heat until the jingling becomes fainter. If you no longer hear the jingling, the water has evaporated, and it's best to add more as soon as possible. Serve the tamales with red sauce.

Red chili sauce:
This is a Mexican red chili sauce made from dried ancho peppers. It is the basis for Mexican dishes.