Tamale Stuffing


  • 6 green chiles
  • 3 tablespoons olive oil
  • 2 large zucchinis cubed
  • 1 small onion diced
  • 1 pound mushrooms
  • 8 ounces diced tomatoes canned or fresh
  • 3 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons chorizo spice blend available at Savory Spice Shop
  • 3 tablespoons sherry cooking wine
  • 1 cup cilantro divided
  • 1 1/3 cups vegetable shortening
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 3 1/2 cups masa harina
  • 1 cup low-sodium vegetable broth
  • 8 large corn husks
  • 3 tablespoons cotija cheese


  • Preheat the broiler. Place chiles on a baking sheet and broil, turning occasionally to blacken all sides, about 5–7 minutes. Remove from broiler, reduce oven to 375°F, and cover green chiles with a towel; set aside to steam, about 3 minutes. Peel blackened skin, remove stems and seeds, and dice.
  • Heat a large skillet to medium-high heat and add olive oil. Add onions and sauté until light and translucent, about 3 minutes, then add garlic, zucchini, mushrooms, tomatoes, salt, pepper, cumin, and chorizo spice blend. Sauté until golden and cooked through (about 5 minutes), but take care not to overcook; mushrooms and zucchini should retain their shape. Add sherry and toss, continuing to cook until absorbed (about 3 minutes). Remove from heat.
  • Combine vegetable shortening, baking powder, and 2 teaspoons of salt in a large bowl, and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water, and broth in a separate bowl; add to the lard mixture and mix until smooth, then combine vegetable mixture, green chiles, and 1/2 cup cilantro with masa mixture. Run corn husks under warm water until soft and pliable. Line a 9×13-inch pan by crossing one husk over the other and allowing the husks to go up the sides of the pan. Spoon in masa mixture. Layer additional husks over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour 20 minutes, uncovering halfway through. Serve warm, garnished with cotija cheese and remaining 1/2 cup cilantro.
  • For an extra kick, serve with your favorite red chile sauce.


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