Authentic home cooking from Mexico, with US measurements.

Originally published on Cookpad Mexico as Tamales oaxaqueños de setas con mole almendrado 😋🤩 Mole

Oaxacan Mushroom Tamales with Almond Mole 😋🤩

Name: Oaxacan Mushroom Tamales with Almond Mole 😋🤩
Total time: 3600 s
Yield: 17 pieces
Ingredients: 2.2 lbs white corn masa (about 1 kg); 3/4 cup olive oil (not extra virgin) (180 ml); Salt, to taste; 1 tablespoon baking powder (such as Royal); 1/2 lb almond red mole (about 1/4 kg); 2.2 lbs mushrooms (about 1 kg); 1/4 onion; 1 cup chicken broth (about 240 ml); 20 banana leaves

Regina Hernandez @Reheva

Today we had a wonderful cooking workshop and the instructor taught us how to make these delicious mushroom tamales—they turned out incredibly tasty. I hope you get to make and try them! Plus, they're vegan and a much healthier option with olive oil. 👏🏼👏🏼👏🏼

Regina Hernandez @Reheva

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Ingredients

1 hour

17 pieces

2.2 lbswhite corn masa (about 1 kg)
3/4 cupolive oil (not extra virgin) (180 ml)
Salt, to taste
1 tablespoonbaking powder (such as Royal)
1/2 lbalmond red mole (about 1/4 kg)
2.2 lbsmushrooms (about 1 kg)
1/4onion
1 cupchicken broth (about 240 ml)
20banana leaves

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Steps

1 hour

1

Cut the banana leaves into 12 x 12 inch (30 x 30 cm) squares. Wash them and heat over the stove until they become soft and pliable.
2

Steam the mushrooms and sauté with finely chopped onion. Add the mole, previously dissolved in chicken broth.
3

Mix the masa with olive oil, baking powder, and salt. The dough should be softer than tortilla dough.
4

Place a spoonful of masa on a banana leaf and spread it thinly with your hand. Add the mushrooms with mole on top. Fold and shape with your hands. Close and arrange in the steamer.
5

Arrange the tamales in the steamer and add enough water to the bottom—make sure the water does not touch the tamales. Stack the tamales so steam can circulate, leaving a space in the center. Cook until the tamales separate easily from the banana leaf, about 1 hour. Tip: Place a cloth over the tamales to keep them moist, then cover the pot. Enjoy—they are delicious.

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Cooksnaps

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Regina Hernandez @Reheva

Published in the US on June 13, 2025 10:49

Hola! desde niña me ha encantado cocinar y deleitar platillos de todas partes del mundo. La cocina para mí es una forma de amar y de celebrar la vida.Soy fan de la gastronomía mexicana y de conocer la variedad que se encuentra en cada uno de nuestros mercados.

Keywords

Mole Onion Corn Mushroom Masa Chicken Banana Almond

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