Mushroom Tamales

Lorenza Ávila
A tamale is practically a complete meal, and if you don't want to eat meat, this mushroom tamale recipe will leave you very satisfied. This version of tamales is perfect for any occasion, and it enjoys the flavor of chiles and corn, preserving the original taste of a tamale. To check if your tamales are cooked, you can see if they easily pull away from the leaf.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 guajillo chiles
  • 3 ancho chiles
  • 1 clove garlic
  • 1/4 onions
  • 1 cup water, cooking of 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
  • vegetable broth
  • asadero cheese, cut into strips
  • banana leaf, roasted
  • fresh cilantro
Preparation
20 mins
50 mins
Low
  • For the sauce: in a pot with boiling water, cook the guajillo and ancho chiles with garlic and onion for 3 minutes. Then blend them with a little salt and a cup of water from the chile cooking. Fry the sauce for 3 minutes and set aside.
  • Cook the mushrooms over medium heat with a little oil for 3 minutes and set aside.
  • For the tamales: beat the lard until fluffy; add the tamale flour, baking powder, and salt. Add vegetable broth until you achieve the desired texture (approximately 3 cups).
  • Assemble the tamales by placing the banana leaf as a base, add tamale dough, sauce, a strip of cheese, and mushrooms; close the tamale and steam them for 40 minutes (approximately).
  • Serve and garnish with cilantro. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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