Portobello Corn Tamales with Cacao Mole Sauce

Years ago when I ran a real Bed and Breakfast – and not a bunch of Airbnbs where nary a breakfast has been served by yours truly – I used to make a lot of tamales. Making tamales in bulk was like a party at my house with my daughter, my best friend and Alma – who was the woman who kept everything tidy around here for many years – in attendance. Maybe not enough people to constitute a party. But add some refreshments and some music and things could get pretty lively around the masa!

Especially with Alma.

She was not the person to ask, “How’s it going?” Because it was usually not going so well. And so we were regaled with stories about her fiance running off to become a flamenco dancer, cars going off cliffs and people dying in sweat lodges. It was a never ending soap opera that all unfolded while we were folding tamales.

Making tamales was one of my favorite times. Not only was it the ultimate storytime but it felt so celebratory. At the end, some of them got a little wonky, but no matter, they were always going to be good. No guest ever had anything but accolades for those tamales.

So, of course, making them raw was a must do, propelled by sheer nostalgia.

Real Tamales?

Now Alma, who was Mexican and a traditionalist through and through, would probably not accept these as real tamales. Never mind that they’re raw… she’d likely faint over that one. But it’s because of the absence of masa, that is integral to the traditional tamale composition. You put the filling inside the masa which is inside the husks. It’s like getting presents inside of presents with the mole or salsa being the bow. But what is masa anyway? It’s dried, ground field corn soaked in a lime and water solution to make a paste. But, bottom line, it’s corn.

In this recipe we use fresh corn. So, really, not much different. It’s not like we’re using anything completely alien to the original concept.

This turned out to be one of my all-time-favorite raw meals. The portobellos rich flavor bring so much to the table. And the mole is unbelievable and antioxidant rich, on top of it. All that flavor and it’s good for you? Inconceivable! I’m glad I made a lot because I want to eat it on everything! I was just looking online at someones post of these gorgeous lettuce tacos (that Alma would definitely not condone as being tacos at all). And I was thinking, “Wouldn’t those be great with the cocao mole sauce?” Without a doubt. I think you could eat it on ‘nice’ cream.

I love when one thing leads so obviously to another. And even more if it’s all healthy. Now, I can’t wait to make those tacos.

RAW VEGAN RECIPE: Portobello Corn Tamales with Cacao Mole Sauce

Portabello Mushrooms

3 large portobello mushrooms, sliced into thin strips 1/4 inch thicl and 2 inches long

1/2 cup extra virgin olive oil

3 cloves garlic, minced

1 tablespoon fresh oregano (or dried, if desired)

1 teaspoon sea salt

Toss mushroom pieces with all other ingredients to coat thoroughly.

Spread mushrooms evenly across a Teflex lined dehydrator sheet. Dehydrate at 115 degrees Fahrenheit for twelve hours, tossing occasionally.

Corn Filling

6 cups corn kernels, cut from 5-6 ears

1 cup pine nuts

1 cup cashews

1/2 large jalapeno pepper, diced small

1/2 teaspoon cayenne pepper

1 handful cilantro, finely chopped

Put 5 cups of the corn in the food processor with pine nuts, cashews cayenne and salt. Process until just smooth and transfer to a large bowl.

Fold in the remaining 1 cup of corn, the jalapeno, cilantro and the dehydrated mushrooms.

Mole Sauce

3 -4 large dried red chiles, top removed, seeds shaken out

3 Tbsp. raw cacao nibs

1/2 cup pumpkin seeds

1/4 cup sesame seeds

3/4 cups raisins

1/2 teaspoon cumin

1 tablespoon cacao powder

1/4 cup raw almond butter

2 Tbsp. almond oil

sea salt, to taste

freshly ground black pepper, to taste

Combine chiles, cacao nibs, pumpkin seeds, sesame seeds, raisins, cumin and cacao powder in a small shallow baking dish of loaf pan.

Add enough water to cover making sure to press peppers down into the mixture. Let stand for an hour or two, occasionally turning ingedients into one another.

Transfer the mixture to a high speed blender. Add the almond butter and almond oil. Blend until smooth. Add salt and pepper to taste, blending again to incorporate.

Assembly

12-18 corn husks, soaked in warm water for 1 hour (always soak more than you need as some may tear)

Pat the corn husks dry. Take one husk and carefully tear thin strips lengthwise from one side. These will be the ties for the ends of each tamale. Don’t make them too thin or they will break when you tie them. It’s a good idea to keep them moist and only remove from water when you are ready for them.

Lay a corn husk out on flat surface.

Place about 1/2 cup of corn mixture into the middle of the husk. Fold sides over lengthwise. Tie one end with reserved husk strips to make a knot just below where filling is. Put your finger into other end, pressing filling down gently. Tie other end as the first.

Put tamales in the dehydrator for 2 to 3 hours before serving.

Serve with mole sauce on the side or generously drizzled onto plates for dipping.

MAKES 12-14 tamales