A tamale is practically a complete meal and if you don't want to eat meat, this

mushroom tamales recipe will leave you very satisfied. This version of tamales is perfect for any occasion and it enjoys the taste of chili peppers and corn, preserving the original flavor of a tamale. To know if your tamales are cooked, you can see if it detaches from the leaf with ease.

MUSHROOM TAMALES

Ingredients

4 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 4 guajillo chilies
• 3 ancho chili peppers
• 1 clove garlic
• 1/4 onions
• 1 cup Water, Chili cooking
• to taste salt
• 2 tablespoons vegetal oil
• 2 cups mushroom, filleted
• 2 tablespoons vegetal oil
• to taste salt
• 1/2 kilos Corn masa mix for tamales
• 1/4 kilos lard
• 1 teaspoon baking soda
• 1 teaspoon salt
• enough vegetable broth
• enough asadero cheese, cut into strips
• enough banana leaf, roasted
• enough fresh coriander

Preparation

For the sauce: in a pot with boiling water, cook the guajillo and ancho peppers with the garlic and onion for 3 minutes. Then grind them with a little salt and a cup of water from the cooking of the peppers. Fry the sauce for 3 minutes and reserve.

Cook the mushrooms over medium heat with a little oil for 3 minutes and reserve.

For tamales: beat the butter until sponge; add tamale flour, baking powder and salt. Add vegetable stock until the desired texture is obtained (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 cook them in steamer for 40 minutes (approximately).

Serve and decorate with cilantro. Enjoy

https://us.kiwilimon.com/recipe/main-dishes/mexicans/mushroom-tamales