Mushroom Tamales

Name: Mushroom Tamales
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 13
Cuisine: Mexican
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; O Organics Organic Pasta Sauce Portobello Mushroom; Cebollitas Bunch; Morton Iodized Salt, 26 Ounce; McCormick Ground Cumin; La Morena Chilpolte Peppers; Elephant Garlic; Mama Lola's Masa; Melissa's Corn Husks; Talking Rain AQA Water, 9.5 pH; Talking Rain AQA Water, 9.5 pH

Serves 13

60 mins prep

120 mins cook

180 mins total

These homemade Mushroom Tamales are packed with FLAVOR. Slightly smokey and perfect for special occasions. 100% vegan and 100% delicious.

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For the Filling:

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Heat oil in a large skillet.
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Dice the mushrooms and add to the skillet.

Add the onion, salt, cumin, chipotle peppers, and garlic.

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Stir to combine. 
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Cook for 10 minutes, or until liquid has been completely evaporated.

Stir occasionally while the mushrooms are cooking.

For the Corn Husks:

Separate the corn husks and remove any debris.

Remove any dust, corn hair, or bugs you find.

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Submerge in hot water. 
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Place a heavy object over the husks so they can be fully underwater.

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30 minutes, or overnight is best. 
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To Assemble:

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Drain the water from the corn husks.
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Shake off any excess water. 
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Spread a thin layer of masa on a corn husk.

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Avoid the top corner part of the husk. 
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Add a spoonful of the mushroom filling (or eyeball how much to add) to the center of the husk.

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Fold both sides in. 
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Fold the pointy top of the husk inward.

Place your tamal in a container with the open side up.

Repeat until there are no more ingredients.

Cooking the Tamales:

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Add 2 cups hot water to a steamer pot. 
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Arrange the tamales inside the pot with the open side up.

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Cover with the lid. 
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Cook on medium heat for 60 minutes. 
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With tongs, move the tamales aside slightly.

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Carefully add another cup of water. 
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Cook for an additional 60 minutes. 
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Turn the heat off. 
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Leave the lid on the pot. 
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Let the tamales sit in the pot for an additional 30 minutes.

The tamales are ready when the tamal peels away from the corn husk easily.

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Mushroom Tamales

Serves 13

60 mins prep

120 mins cook

180 mins total

What you need

For the Filling:

To Assemble:

How to make

For the Filling:

For the Corn Husks:

To Assemble:

Cooking the Tamales: