Venezuelan Mushroom Tomales

Stew
1/2 med onion, thin sliced lengthwise
1/2 red bell pepper, thinly sliced lengthwise
1 large portobello mushroom or 8 ounces button mushrooms, thinly sliced
1 plum tomato peeled, thinly sliced lengthwise
1 clove garlic, thinly sliced
1/4 tsp dried oregano
1/4 tsp ground cumin
1/2 cup vegetable stock or water
salt and ground pepper to taste

In a large heavy saucepan over high heat, combine the onions, bell peppers, mushrooms, tomatoes, garlic, oregano, cumin, and stock or water. Bring to a boil. Reduce the heat to medium, cover the pan, and cook for 5 min. Uncover the pan and simmer, stirring occasionally, for 10 min, or until most of the liquid has evaporated and the vegetables are very tender. Season with salt and pepper. Let cool to room temperature.

Dough
1 cup corn
2 cups masa flour
1 3/4 to 2 cups hot vegetable stock or hot water
2 Tbs olive oil with 1/2 tsp sweet paprika
1 1/4 tsp salt
1/2 tsp ground black pepper

Puree the corn kernels in a food processor. Add the flour 1 3/4 cup of the stock or water, 1 tbs of oil paprika , and salt and pepper. Process for 2-3 min or until the dough is soft, moist, and pliable. The mixture should be the consistency of soft ice cream; add more stock or water, if needed.

Filling
16 pieces banana leaves, plantain leaves or foil (12 x 12)
1/2 cup cooked or canned chickpeas, rinsed and drained
3 Tbs raisins
2 Tbs drained and rinsed capers
1 Tbs chopped pimiento stuffed green olives
12 cups water
1 onion, quartered
2 cloves garlic
4 cilantro leaves

To assemble
Arrange the banana leaves, or foil in a large work surface. Lightly brush the centers with the remaining 1 tbs of oil paprika. Divide the dough into 8 pieces and roll each into a ball. Place 1 ball in the center of each sqaure. Pat in into a flat disk about 5 1/2 in across. Divide the stew, chickpeas (if using), raisins, capers, and olives among the disk of dough. Fold the left side and right side of the leaves or foil over each disk of dough, then fold over the top and bottom to form a neat package approximately (4 x 4). Tie the packages close with some string.
Pour the water into a large pot. Lightly salt the water and add the onions, garlic, and cilantro. Bring to a boil over high heat. Reduce the heat to medium and add the packages. Cover the pot and cook for 1 hour or until the filling is firm but tender when tested with a skewer. Transfer to a colander and let drain. Remove the string and foil and serve in the packages.

The packages can be assembled up to 3 days ahead and stored in the refrigerator before cooking.

This recipe is from Healthy Latin Cooking, by Steven Raichlen's.