Tamales

makes 20–25

1 lb. cornhusks
3½ cups masa harina
2¼ cups water
1⅓ cups coconut oil, softened
2 tsp. salt
1½ tsp. baking powder
1–1½ cups vegetable stock
2½–3 cups mushroom filling, or other tamale filling

Prepare cornhusks ahead of time by placing them in a bowl and covering with very hot water; weigh down with a plate to keep them submerged. Let husks soak for a few hours until they are pliable.

To prepare the batter, mix masa harina with water; set aside to hydrate. In a large bowl, beat coconut oil, salt, and baking powder until light in texture. Stir in hydrated masa until combined, and add 1 cup of stock. Continue stirring and adding remaining stock to create a soft but not runny batter; it should hold its shape in a spoon.

Place a steamer rack in the bottom of a large stock pot (you can also create a rack by crumpling up foil into a coil) and add water to a level that’s slightly below the rack.

To form the tamales, separate out the largest and most pliable cornhusks and pat dry with a clean kitchen towel. Lay one cornhusk on a work surface with the tapering end toward you. Spread about ¼ cup of batter into a 4-inch square, leaving at least a 1½-inch border on the side toward you and a 3/4-inch border along the other sides. Spoon about 1½ tablespoons of filling on the center of the batter. Pick up the two long sides of the husk and fold them together, allowing the batter to encase the filling. Fold up the empty 1½-inch section of the husk to form a closed bottom, and secure it by loosely tying a thin strip of cornhusk around the tamale. As they’re made, stand tamales vertically on their folded bottoms in the prepared steamer. Don’t tie the tamales too tightly or pack them too closely in the steamer, as they will expand slightly while cooking.

When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your tamales don’t take up the entire steamer, fill in the open spaces with remaining cornhusks or foil to keep them upright. Cover the pot and steam for about an hour, checking about halfway through to ensure there is still water in the steamer. The tamales are done when the husk peels away from the masa easily.

Let tamales stand in the steamer off the heat for about 15 minutes. Unwrap and serve with your favorite sauces and sides (see below).

Wrapped tamales before steaming