Wednesday, February 3, 2010






2 packages Banana leaves

(available at Whole Foods Market)

16 oz. baby portobello mushrooms

1/4 cup dried chanterelle mushrooms

6-8 purple potatoes

1 teaspoon mexican oregano

1 teaspoon toasted ground cumin seed

6 oz. graded queso chihuahua

Soak dried Chanterelle mushrooms in 1/4 cup warm water for 20 minutes
Cut Mushrooms in to wedge shape, remove Chanterelle from water and dice. Saute Portobello and Chanterelle in a little olive oil with the Oregano and Cumin till tender
remove from the pan ad the soaking water from the Chanterelle to the cooking juices and reduce to 1/8 combined with the potatoes, mushroom, salt, pepper and let cool

Cut potatoes in to small 1/4 inch pieces coat with olive oil, season with salt and pepper and roast at 450 degrees Fahrenheit till tender about 8 minutes, let cool

prepare the tamale dough to package instructions

Unfold banana leaves and wipe clean with a damp cloth. Cut with scissors into 8x6 pieces.

Warm over open flame on the stove or boiling water for a few seconds before filling,

fold all four sides and tie with string if you want. Steam for 20 minutes

Roasted Pepper Sauce


2-3 (12-15 Baby peppers) yellow and red peppers

1/2 cup chicken stock

1/2 cup Mexican cream

Salt and Pepper

Core and seed the Peppers. Roast at 425 degrees Fahrenheit for about 20 minutes.

Combined all ingredients and blend till smooth.

information about mushrooms in Chile and Mexico

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