Prepare the Masa Dough Sweat the mushrooms in a large dry skillet over medium heat until they have released their liquid. Add butter & continue cooking, partially covered, until the liquid has almost evaporated. Add the cream & continue cooking until the liquid thickens & becomes pastelike, 5 to 6 minutes. Remove from heat, season with the salt & pepper, and mix well. Combine the mushrooms with the Masa Dough in a mixing bowl until thoroughly combined. Masa Seca Tamale Dough: Place masa harina in the bowl of an electric mixer fitted with a paddle attachment. With the machine on low speed, add water in a slow, steady stream until the dough forms a ball. Continue mixing on medium speed for 5 minutes, then transfer the dough to a clean bowl. Refrigerate for 1 hour. Return the masa to the bowl of the electric mixer and beat for 5 minutes on high speed. With the machine running, slowly add the shortening 2 tablespoons at a time. Continue mixing for about 5 minutes, until the dough is smooth & light. Stop mixer to scrape the sides of bowl as necessary. Reduce speed to low & continue to beat. While dough is mixing, combine the salt, baking powder, & chicken stock in a small mixing bowl. Slowly add the stock mixture to the masa in a steady stream and continue mixing until thoroughly combined. Increase the speed to high and mix for 5 minutes longer. NOTES : You can adapt this recipe, if you wish, by using an assortment of wild mushrooms.
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|Serving Size: 1 Serving (1420g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 857 (39%)|
|Amt Per Serving||% DV|
|Total Fat 95.3g||127 %|
|Saturated Fat 52.8g||264 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 223.9mg||69 %|
|Sodium 421.3mg||15 %|
|Potassium 1347.8mg||35 %|
|Total Carbohydrate 307.8g||91 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 305g|
|Protein 39.1g||56 %|
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Calories per serving: 2173
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