Huitlacoche Tamal Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

Bring white vinegar, water, sugar, and salt just to a simmer until sugar dissolves. Pour hot brine over onions, press down so submerged. Cool to room temperature, then refrigerate at least 30 minutes (can be made up to 1 week ahead).

Toast dried chilies lightly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burnt. Remove seeds for less heat if desired.

In the same skillet, toast peanuts briefly until golden. Let chilies and peanuts cool.

In a small blender or mortar and pestle, combine toasted chilies, peanuts, garlic, and salt. Pulse to a coarse paste.

Slowly heat neutral oil in a small saucepan until shimmering but not smoking. Carefully pour hot oil over the chili-peanut mixture (it will sizzle); stir in apple cider vinegar. Adjust salt to taste. Set aside to cool.

Heat 1 tablespoon butter or oil in a skillet over medium-high heat. Add sliced mixed mushrooms and a pinch of salt. Sauté until golden and moisture has evaporated, about 6–8 minutes. Remove and set aside.

In the same skillet add another 1 tablespoon butter or oil, add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add chopped huitlacoche and epazote to the skillet. Cook 4–5 minutes until heated through and any excess moisture reduces. Return mushrooms to skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, stir to combine. Remove from heat and let cool slightly.

Stir shredded queso Oaxaca into the warm filling so it begins to melt and bind the mixture. Taste and adjust seasoning.

Soak corn husks in very hot water for 30 minutes to make pliable. Drain and pat dry on a towel.

In a large bowl, combine masa harina, baking powder, and 1.5 tsp salt. Using a stand mixer or hand mixer, beat softened butter into the masa while slowly adding warm broth until a soft, spreadable dough forms. The masa should be light and slightly fluffy and when a small ball is dropped into cold water it should float (float test). If too dry add up to 1/4 cup more broth; if too wet add 2 tbsp masa.

Spread about 2–3 tbsp masa evenly onto the center of each soaked corn husk (leaving a 1-inch border). The amount will yield about 16–20 tamales depending on size of husks.

Place 1–2 tablespoons of the huitlacoche-mushroom-queso filling in the center of the masa. Fold sides of husk over the filling, then fold up the bottom. Repeat until masa and filling are used.

Arrange tamales standing up (open end up) in a steamer basket with a few layers of soaked corn husks or a towel at the bottom to prevent sticking. Cover the open tops with extra damp husks or a clean damp kitchen towel.

Steam over simmering water, covered, for 60–75 minutes. Check water level occasionally and add more hot water as needed. Tamales are done when masa pulls away cleanly from husk and is set (use the float test earlier also).

When cooked, remove tamales from steamer and let rest 10 minutes before unwrapping.

In a small saucepan, combine torn queso Oaxaca, milk, and heavy cream. Warm gently over low heat until cheese melts, stirring to create a smooth mixture. Do not boil.

If using lecithin or xanthan, whisk it into the warm cheese mixture. Use an immersion blender to emulsify and incorporate air until smooth and slightly frothy. For a lighter foam, transfer to a siphon (cream whipper) and charge once with an N2O cartridge, refrigerate upright until serving; or use an immersion blender just before serving to create foam.

Season with 1/4 tsp salt and taste. Keep warm or at room temperature until plating.

Open a tamal and place on serving plate. Spoon a little salsa macha over or beside the tamal.

Add a dollop or pipe of queso Oaxaca espuma onto the tamal. Top with a few pieces of pickled onion and a drizzle more salsa macha to taste.

Garnish with cilantro leaves if using and serve immediately.