It's Tamale Day by Golly!

Today's the day. I got up at 5:30 this morning so I could work on Wub's Easter dress before I had to make salsa (mmmmmmmmmmm...) and the sweet corn filling for the tamales. I made the Spinach Filling last night while I was making the Spicy Mushroom Filling

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 Wub helped me make home made salsa and the Sweet Corn and Green Chili tamale filling. I have to say they are both pretty darn tasty.
 

Spinach, Artichoke  and Blistered Jalapeno Filling

2 8 oz packages of fresh spinach, cleaned and rough chopped
1 12 0z package frozen artichoke hearts, thawed and chopped
2 8 oz packages cream cheese softened
1 6 oz package grated parmesan cheese
1 small onion finely diced
1 small jalapeno
2 Tablespoons olive oil
1 tablespoon of your favorite roasted garlic seasoning (I use Weber)
Salt and Pepper to taste

 Place the whole jalapeno over a burner and slowly char all over, turning periodically. Place in a bowl and cover. Set aside to steam and soften

 Heat the olive oil over medium high heat until it ripples. Add the onion and as much
spinach as will fit. Season with salt and pepper to taste and stir. As the spinach wilts down add more to the pan seasoning as you go, until all of the spinach is wilted and the onions are soft.

 Pour mixture into a mesh strainer and allow to drain and cool.

 Peel and finely chop the blistered jalapeno.

 In a large bowl combine the softened cream cheese, jalapeno, garlic seasoning and parmesan. Stir in the drained spinach and chopped artichokes until well combined.

 At this point it is ready to fill tamales, enchiladas and quesadillas. You could also toss the whole deal in a casserole dish and bake at 375 until bubbly and lightly browned and it makes a pretty darn good hot dip.



Sweet Corn and Green Chili Filling 

2 lbs frozen sweet corn kernels
1 16(ish) oz jar of your favorite green salsa (I like  Mi Costena or Herdez)
1 8 oz package of cream cheese softened
1 lb shredded Queso Quesadilla or Monterey Jack or Mozzarella cheese
1 jalapeno roasted, peeled and seeded (see recipe above)
1 bunch green onions sliced both white and green parts.
1/2 cup chopped fresh cilantro (or parsley if no likey the cilantro)
1 Tablespoon of your favorite roasted garlic seasoning. (I use Weber)

 This is a large recipe and can easily be halved.

 In a large bowl combine the softened cream cheese with the jalapeno, cilantro, green onions and roasted garlic seasoning. Slowly stir in the green salsa. (It will look a total mess here but trust me it gets better.) Then the shredded cheese until combined and last the corn.

 If planning to use as a filling, refrigerate until set.

 Or pour into a baking dish and cook at 375 until hot and bubbly and you have a delicious dip for chips.

We made mountains of masa and entire landscapes of tamales.

Dinner was at 5:00 and we feasted on refried beans, spanish rice and oh so many delicious tamales.
All told we made about 200 tamales. So we have lunch for the next few days. (Or maybe we'll freeze them...)

Lora has agreed to share her recipe  for her incredible slow roasted beef and her delectable chicken filling. So as soon as she gets them to me I'll post them and maybe some tips on how you too can have your own Tamale Day and perhaps a freezer full of good food seasoned with good memories.

Spicy Mushroom Filling

 Sunday is tamale day. Why? Because we are some tamale loving people. So tomorrow my sisters and I will get together around noon and start making masa and filling the tamales. Around 5:00pm we should have a half starved group of maniacs descend upon us to gobble up crunchy chips with homemade salsa and homemade queso and a mountain of freshly steamed tamales.

 Being the decided weirdoest in a bunch of utter nutters, I make the vegetarian filling. Because I love me a vegetarian tamale. (I also love me a meat tamale but for some reason vegetarian tamales make me real happy)

 My usual contribution is Sweet Corn and Green Chili with Queso Quesadilla Cheese. And those will be making a modified appearance tomorrow but I wanted to expand my horizons a little bit. So in addition to the usual sweet corn/green chili I will also be making a Spinach Artichoke and Blistered Jalapeno filling and these:

Spicy Mushroom Filling for Tamales or Tacos or Burritos or Enchiladas or Quesadillas or your face...

2 lbs white button mushrooms roughly chopped
2 large onions cut into medium dice
2 cloves garlic minced
2 Tablespoons olive oil
1 Tablespoon butter
1 6 oz can tomato paste
Chipotles in Adobo Sauce*
1/2 cup water
1/4 cup white wine
Salt and Pepper to taste

Heat the oil and butter in a large skillet until butter is foamy. Add the onions and mushrooms, season with salt and pepper and cook over medium heat until softened. Turn up the heat add the garlic. cook until golden.
Mince up as many chipotle peppers as your heat level can stand (*I'm a chili head so I could have handled more but since others will be eating this I went with one. This was a nice level of heat without being alienating to the less spicy of the crew.) Add the pepper(s) 2 tsp of the adobo sauce, 1 can of tomato paste, the water and wine bring to a boil and turn down real low. Simmer 5 or 6 minutes.
Stuff into whatever you want. I would not recommend this a good filling for dolls and stuffed animals.