Tamales

Serves 8 -10

Ingredients

1 package dried corn husks (soaked overnight)

3 pounds prepared masa

3 cups filling

2 Tbl. Salt

1 Stick Butter ( Melted)

Season prepared masa to your liking with salt. Add melted butter if too dry, should be the consistency of dough. Spread masa on an open corn husk, leaving 1” border of husk without any masa. Add filling to the center of the spread masa. Fold husk in half lengthwise, meeting in the middle. Then fold the pointed end of the husk up, tying the package with a strand of husk leaving the top end open. Place in a steamer with the open end up. Steam for 35-40 minutes. Let cool then open. Serve with your favorite salsa.

Sweet Apple and Currant Filling

Ingredients

8 Fuji Apples

¾ cup Currants

1 Stick Butter

½ Vanilla Bean

½ tsp. Salt

2 Tbl. Sugar

1 Lemon (juice)

Peel and core apples, then dice into small cubes. Melt butter with vanilla bean in a large non-stick pan. Add apples, currants, sugar, salt, and lemon juice. Cook down, stirring occasionally, until soft. Remove vanilla bean, and cool.

Wild Mushroom filling

1 pound Wild Mushrooms

2 Shallots (finely minced)

3 Garlic Cloves ( finely minced)

Salt and Pepper

1 Tbl. Butter

¼ Cup White Wine

½ Cup Smoked Bacon ( med. diced)

Clean and rinse mushrooms, let dry on paper towels. Heat a sauté with diced bacon. Let the fat render on medium heat. Once crisp, turn heat to high. When hot add mushrooms and season. Add olive oil if necessary. Once nicely browned, add shallots and garlic and reduce the heat to med. When the garlic and shallots are cooked, deglaze pan with wine and butter. Spread on a large sheet pan and let cool.