Wild Mushroom Tamales with Tick Tick Boom
- michel1492
- Jun 1
- 4 min read
Updated: Jul 9
Tender masa surrounds a richly seasoned filling of wild mushrooms, onions, and garlic infused with the bold warmth of Tick Tick Boom. The seasoning is bloomed in olive oil before the vegetables are added, allowing the smoky paprika, garlic, onion, and habanero to fully develop and permeate the filling.
Bloom Classification
Medium Bloom
Intensity: Medium
Medium: Olive Oil
Why the Bloom Works
Mushrooms act like little flavor sponges. Blooming Tick Tick Boom in olive oil before adding the vegetables allows the spices to dissolve into the fat, coating every piece of mushroom and creating a filling with deep, balanced heat rather than isolated pockets of spice.
Yield 12 to 14 Tamales
Ingredients
For the Filling
2 Tablespoons Olive Oil (30 ml)
1½ Tablespoons Tick Tick Boom Seasoning, divided (12 g)
1 pound Mixed Wild Mushrooms, finely chopped (454 g)
1 Large Yellow Onion, diced (150 g)
4 Cloves Garlic, minced (12 g)
1 Teaspoon Ground Cumin (2 g)
½ Teaspoon Sea Salt (3 g)
2 Tablespoons Fresh Cilantro, chopped, optional (8 g)
For the Masa Dough
2 Cups Masa Harina (240 g)
1½ Teaspoons Baking Powder (6 g)
1 Teaspoon Sea Salt (6 g)
1 Teaspoon Tick Tick Boom Seasoning (3 g)
1½ Cups Vegetable Broth, warm (360 ml)
⅔ Cup Lard or Vegetable Shortening (140 g)
For Assembly
12 to 14 Corn Husks, soaked for 30 minutes
Method
Soak the corn husks in warm water for at least 30 minutes. Drain and keep covered with a damp towel until ready to use.
Heat the olive oil in a large skillet over medium heat.
Add 1 tablespoon Tick Tick Boom Seasoning and bloom for 30 to 45 seconds, stirring constantly. The seasoning should become fragrant but not darken.
Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Add the garlic and cumin and cook for 30 seconds.
Add the mushrooms and salt. Cook for 10 to 12 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the remaining ½ tablespoon Tick Tick Boom Seasoning and the cilantro, if using. Remove from the heat and allow the filling to cool completely.
In a large mixing bowl, combine the masa harina, baking powder, salt, and 1 teaspoon Tick Tick Boom Seasoning.
In a separate bowl, beat the lard or shortening until light and fluffy.
Gradually add the masa mixture and warm broth to the whipped lard, alternating between the dry ingredients and broth until a soft, spreadable dough forms. The dough should resemble smooth peanut butter.
Lay a corn husk flat on the work surface and spread approximately 3 tablespoons of masa dough into the center of the husk, leaving a border around the edges.
Place approximately 1½ tablespoons of mushroom filling in the center of the masa.
Fold the sides of the husk over the filling and then fold the bottom upward to enclose the tamale.
Repeat with the remaining husks, masa, and filling.
Arrange the tamales upright in a steamer basket with the open ends facing upward.
Cover the tamales with additional corn husks or a clean kitchen towel and place a lid on the steamer.
Steam for 75 to 90 minutes, checking the water level every 30 minutes and adding additional hot water as needed.
Test a tamale for doneness. The masa should pull away cleanly from the husk. If it sticks, continue steaming for an additional 10 to 15 minutes and test again.
Allow the tamales to rest for 10 minutes before serving.
Serve with salsa verde, fire-roasted tomato salsa, avocado crema, black beans, Mexican rice, and fresh lime wedges.
Rest and Serve
Rest tamales 10 minutes before serving.
Serve with salsa verde, roasted tomato salsa, black beans, avocado crema, or Mexican rice.
Best With
Salsa Verde
Fire-Roasted Tomato Salsa
Charro Beans
Mexican Rice
Pickled Red Onions
Avocado Crema
Grilled Street Corn
Fresh Lime Wedges
Blooming Notes
Tick Tick Boom contains garlic, onion, black pepper, chili powder, smoked paprika, habanero, brown sugar, and sea salt. Blooming the seasoning first allows these flavors to fully develop before the mushrooms are added. The second addition near the end brightens the flavor and preserves some of the seasoning's natural complexity.
Troubleshooting
My Mushrooms Released Too Much Water
Keep cooking. Mushrooms must first release moisture before they begin browning. Continue until the pan becomes nearly dry.
My Filling Seems Bland
Mushrooms absorb seasoning aggressively. Add an extra ½ teaspoon Tick Tick Boom before cooling the filling.
My Masa Is Dry and Cracking
Add warm broth one tablespoon at a time until smooth.
My Masa Is Too Sticky
Add additional masa harina one tablespoon at a time.
My Tamales Stick To The Husk
They need additional steaming time. Continue steaming in 10-minute increments.
My Tamales Are Dense
The lard was not whipped sufficiently. Beat until light and fluffy before mixing.
The Heat Is Too Strong
Serve with avocado crema, sour cream, or guacamole to balance the habanero heat.
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