As with all tamales, start by preparing the dough. Beat the masa with the broth and tequesquite water until it becomes fluffy. Let it rest. Mix in salt, let it rest again, then beat in the lard and let it rest once more.

Once the dough is ready, add the epazote, onion, chia seeds, and mushrooms. Mix well and let it rest. Meanwhile, bring water with salt and avocado leaves to a boil. Once boiling, turn off the heat and soak the corn husks in the water.

After soaking, drain the corn husks.

To assemble the tamales, spread some dough in the center of each husk. Fold one side over, then the other, and finally tie or fold the tip. Use a thin strip of husk to tie them if needed.

Stand the tamales upright in a steamer. Cover with avocado leaves and the steamer lid. Steam for 1 hour, then turn off the heat and let them cool. If served hot, they may fall apart.

Serve with atole; I like to use amaranth atole.