How To Make Wild Tamales

How to Make Tamales with stinging nettles, Douglas fir tips and morel mushrooms

Filling:
6 cups masa harina
3/4 cup extra virgin olive oil (w/ Fir Oil)
3/4 cup pitted olives
1/4 cup Preserved Lemons
1 1/2 tablespoons salt
1 1/2 teaspoons dried rosemary or thyme
2 medium-large onions, diced and sauteed in 1 tablespoon olive oil
2 cups pureed cooked stinging nettles
5 1/2 cups boiling water
1/2 cup mushroom soaking water

Sauce:
1 jar tomato sauce
1 cup pureed stinging nettle
1 teaspoon smoked paprika
1 large red bell pepper, diced small
2 tablespoons Fir Oil or extra virgin olive oil

Topping:
Douglas Fir Pesto and/or any cheese or vegan cheese

cooked and cooled chorizo sausage, optional

Also 1 cup dried morel mushrooms, soaked in hot water and then sauteed with 3 tablespoons olive oil and 1/2 teaspoon salt. Soak at least 20 corn husks in hot water for at least 30 minutes. Mix together the filling ingredients. Beat the filling for a few minutes with an electric mixer or by hand, with a hefty spoon. Put all the sauce ingredients besides the squash in a pot and bring to a simmer. Then take off the heat and stir in the squash. In each tamale wrapper, put enough filling, top with sauce, pesto if using, and/or cheese and meat, if using. Then cook in a steamer until done, about 2 hours.

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