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Mushroom Chipotle Tamale & Pico De Gallo

Recipe courtesy of Jacob's Creek

INGREDIENTS

Mushroom Tamale (for the Masa dough):

  • 4 cups water
  • 3½ teaspoons kosher salt
  • ¾ cup lard or butter
  • 6 cups Massa (Maseca brand)
  • 1½ teaspoon baking powder
  • 1 pack dried cornhusk (about 8 inches long)

Pico de Gallo

  • 5 Vine ripen tomatoes
  • ½ Medium Red onion
  • ¼ bunch or 1 cup Coriander
  • 1 Fresh lime juice and zest
  • ½ Jalapeno
  • Grey salt
  • Olive oil
METHOD

Mushroom Tamale:

  1. To make masa, beat shortening on medium speed in a large bowl for 1 minute.
  2. In a separate bowl, stir together masa baking powder and 2 teaspoons salt.
  3. Alternately add masa mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste.)
  4. In the meantime, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  5. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk. (Each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side.)
  6. Place about 1 tablespoon mushroom and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom.
  7. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  8. Lean the tamales in the basket, open side up.
  9. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary.
  10. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two, or re-steam them just until hot.

Makes 
500 ml

Pico de Gallo

  1. Quarter the tomatoes, remove the seeds and cut into small dice.
  2. Fine dice the red onion.
  3. Half the Jalapeno and chop with the coriander and the grey salt until it’s starting to bleed or the juices begin to run out.
  4. Mix all ingredients win a mix bow.
  5. Taste and add more chilli, salt or lime juice as needed.
  6. Take it out of the fridge before serving.
Hidde Zomer
CHEF
Hidde Zomer,
The Carbon Bar

After a decade of experience working in Europe’s finest Michelinstarred restaurants, Chef Hidde Zomer brought his culinary prowess to Toronto. At present, he’s bringing together succulent flavour pairings and unique grilling techniques as The Carbon Bar’s Executive Chef and resident BBQ master. In fact, the Carbon Bar’s grilled, smoked and charred Cottage Life menu caused quite the culinary stir on social media when it was unveiled. thecarbonbar.ca

BUTCHER
P+M Prime Meats

Prime Meats is a company of just three people. Marco Moriconi is the primary butcher, alongside partner Paul Carlo. Notes Moriconi, “When sourcing our meats, we listen to our customers. We work directly with head chefs to determine what product will work best for them.” And Moriconi prefers to keep the operation at a controllable scale. “We look for longevity,” he says, “and like to build a solid relationship with our customers. We know that for us to succeed, our customers need to as well.”

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