Black Truffle Tamal- by Chef Josue Baca-Gutierrez

2 cups organic blue corn masa harina
1½ cups warm vegetable stock
¼ cup neutral oil or melted vegetable shortening
1 tablespoon black truffle paste or finely minced black truffle
1 teaspoon truffle oil
¾ teaspoon kosher salt
Banana leaves, cut into 8–10 inch squares (lightly passed over flame to soften)
Charcoal, for finishing (optional but recommended)
8 oz honshimeji mushrooms, trimmed and separated
1 tablespoon neutral oil
1 small garlic clove, minced
Salt, to taste
Freshly cracked black pepper
Small splash vegetable stock or dry white wine
2 dried morita chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried árbol chiles, stemmed (seeded for less heat)
½ cup neutral oil
4 garlic cloves, gently confited in oil
2 tablespoons sesame seeds, toasted
1 tablespoon roasted peanuts or almonds (optional, for body)
1 tablespoon black truffle shavings or finely chopped preserved truffle

1. Prepare the Blue Corn Truffle Masa: In a bowl, combine masa harina and salt. Gradually add warm vegetable stock while mixing until a soft dough forms. Fold in neutral oil (or shortening), black truffle paste, and truffle oil. Beat or knead until the masa is light and aerated — it should feel soft, spreadable, and slightly fluffy. Cover and rest for 15–20 minutes.
2. Make the Truffle Salsa Macha: Heat neutral oil in a saucepan over low heat. Lightly fry the dried chiles in batches for just a few seconds per side until fragrant (do not burn). Remove and set aside. Add the garlic confit and gently warm. Transfer fried chiles, garlic, sesame seeds, nuts (if using), salt, and most of the oil to a blender or mortar. Pulse to a coarse, textured sauce — salsa macha should be loose but slightly chunky. Fold in black truffle shavings at the end to preserve aroma. Adjust salt. Set aside.
3. Sauté the Honshimeji Mushrooms: Heat oil in a sauté pan over medium-high heat. Add mushrooms and cook undisturbed for 2–3 minutes to develop caramelization. Add garlic and cook briefly until fragrant. Deglaze with a small splash of stock or wine. Season with salt and pepper. Cook until tender but still structured. Remove from heat.
4. Assemble the Tamales: Lay a softened banana leaf square flat. Spread approximately ¼ cup of truffle masa in the center, forming a rectangle about ½ inch thick. Spoon a small amount of sautéed honshimeji mushrooms into the center. Fold the sides of the banana leaf over the masa, then fold the top and bottom inward to form a sealed packet.
5. Steam the Tamales: Place tamales seam-side down in a steamer basket over simmering water. Cover and steam for 45–60 minutes, or until the masa pulls away cleanly from the banana leaf.
6. Charcoal Finish (Optional but Recommended): For added depth, place the steamed tamales over a charcoal grill for 2–3 minutes per side. This lightly toasts the banana leaf and infuses a subtle smoky aroma.
7. To Serve: Open the banana leaf tableside or just before plating. Spoon warm truffle salsa macha over the tamal and mushrooms. Finish with additional fresh truffle shavings and a pinch of toasted sesame seeds if desired.