Mushroom Tamales

Name: Mushroom Tamales
Yield: 13 pieces
Ingredients: 1 1/2 cups water (about 355 ml); 8.8 oz mushrooms (250 g); 1/4 small white onion; 1/2 teaspoon salt; 1 garlic clove; 1 Roma tomato; 4.4 oz vegetable shortening (125 g); 2 cups masa harina (about 240 g); 3.5 oz queso fresco (100 g); 1 teaspoon salt; as needed Corn husks,; Queso asadero, to taste; Quince paste, to taste

Andrea dlrg @dlrg_andrea

Ciudad de México, Ciudad de México, México

This is my version of lacto-vegetarian tamales. I don’t make them whipped (fluffy), but if you want them that way, you can add baking powder and beat the dough longer. I make a small batch, but you can easily double or triple the quantities.

Andrea dlrg @dlrg_andrea

Ciudad de México, Ciudad de México, México

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Ingredients

13 pieces

1 1/2 cupswater (about 355 ml)
8.8 ozmushrooms (250 g)
1/4small white onion
1/2 teaspoonsalt
1garlic clove
1Roma tomato
4.4 ozvegetable shortening (125 g)
2 cupsmasa harina (about 240 g)
3.5 ozqueso fresco (100 g)
1 teaspoonsalt
as neededCorn husks,
Surprise filling
Queso asadero, to taste
Quince paste, to taste

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Steps

1

Soak the corn husks in hot water.
2

In a small pot, add 1 1/2 cups water, mushrooms, onion, salt, and garlic.
3

In another pot or skillet, melt the vegetable shortening without letting it boil.
4

In a large bowl, add the masa harina and pour in the strained mushroom cooking broth. Mix to form a dough. (If you already have 500 g of fresh masa, don’t add broth unless it feels dry.)
5

Gradually add the melted shortening and knead (with a rolling pin or your hands). Add the salt. The dough is ready when you can form a ball in your hands and your hands come out clean.
6
7

Crumble the queso fresco and mix it into the dough.
8

On a cutting board, chop the mushrooms, onion, and tomato. Add them to the skillet or pot where you melted the shortening and sauté. Add salt.
9

Drain the corn husks. Take the smaller husks and cut them into strips to tie the tamales.
10

Prepare a steamer (I used a small one and added 4 cups of water - about 1 liter).
11

Take a corn husk and use the back of a tablespoon to spread dough over three-quarters of the husk.
12

Fill with the mushroom mixture. Wrap and fold. Use a strip of husk to tie the tamale closed.
13

Place the tamales upright in the steamer and steam for one hour.
14

For sweet tamales: fill with queso asadero and quince paste. You can also make some with just cheese—they’re delicious.
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16

If you like it spicy, you can cook the mushrooms with serrano pepper or serve with a salsa. To reheat, use a griddle.