Mushroom Tamales

Lorenza Ávila
Tamales are a meal in itself and they are so versatile that you can easily adapt the recipe to prepare tamales with a wide variety of stuffings. If you are looking for meatless recipes, these mushroom tamales are just right for you! This delish recipe is perfect to enjoy the classic taste of tamales featuring chiles and corn but stuffed with mushrooms for a change.
Reviewed by
3.666667
|
3 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
4
Portions
  • 4 guajillo chiles
  • 3 ancho chiles
  • 1 clove garlic
  • 1/4 onions
  • 1 cup water, from soaking the chiles
  • salt
  • 2 tablespoons vegetable oil
  • 2 cups button mushrooms, sliced
  • 2 tablespoons vegetable oil
  • salt
  • 1/2 kilos masa mix for tamales
  • 1/4 kilos lard
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • some vegetable broth
  • some asadero cheese, cut into strips
  • some banana leaf, roasted
  • some fresh cilantro
Preparation
20 mins
50 mins
Easy
  • For the sauce: In a pot with boiling water, cook guajillo chiles, ancho chiles, garlic and onion for 3 minutes. Transfer ingredients to a blender. Add salt and a cup of cooking water. Blend until smooth. Fry sauce for 3 minutes and set aside.
  • Cook mushrooms over medium heat with a bit of oil for 3 minutes. Set aside.
  • For the tamales: Beat lard until fluffy. Add masa mix for tamales, baking powder, and salt. Add vegetable broth until the desired consistency is obtained (3 cups).
  • For assembling the tamales: Use a banana leaf as base. Add tamal dough, sauce, a cheese strip, and mushrooms. Close the tamales. Cook in a steamer for about 40 minutes.
  • Serve mushroom tamales garnished with cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?