Street-Style Mushroom Tamales

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Mushroom tamales person been a longtime staple successful cardinal and confederate Mexico, but these days, arsenic much radical look for plant-based recipes, they person risen successful popularity. While you tin marque these tamales with achromatic fastener mushrooms and/or babe bellas, consciousness escaped to play astir with the different types. Here, the mushrooms are archetypal cooked successful a spot of food until lightly browned, past finished disconnected successful a street-style salsa that combines tart tomatillos with saccharine tomatoes, and caller jalapeño with the smoky dried chile de árbol. The cardinal to making superlative tamales is to whip the masa until it’s airy and fluffy, which volition effect successful airy, delicate filling.

It’s important to person a delicious filling that tin basal connected its own. You volition astir apt person leftover filling, which you tin tuck it into a lukewarm maize tortilla and devour arsenic a taco, torta oregon quesadilla, oregon service alongside atom and beans.

The steamed tamales tin beryllium good wrapped and refrigerated for up to 4 days; oregon frozen for up to 3 months. To reheat: Steam refrigerated tamales for astir 20 minutes and frozen ones for astir 45 minutes.

Masa harina tin beryllium recovered astatine Latin markets, well-stocked supermarkets and online. Corn husks tin beryllium recovered astatine Latin markets and online. Mexican crema tin beryllium recovered astatine Latin markets and well-stocked supermarkets.

From James Beard award-winning tv big and cookbook writer Pati Jinich.

Ingredients

measuring cup

Servings: 12-15 (makes 24 to 30 tamales)

For the maize husks and masa

30 to 36 dried agelong maize husks (see NOTES)
3 1/2 cups (480 grams/14 3/4 ounces) masa harina
2 teaspoons baking powder
1/2 spoon good salt
1 cupful (185 grams/6 1/2 ounces) rootlike shortening (may besides usage lard oregon unsalted butter)
3 1/4 cups (780 milliliters) rootlike broth (may substitute chickenhearted broth)

For the filling

1 lb (454 grams) ripe Roma tomatoes (4 to 5 medium)
4 ounces (115 grams) tomatillos (1 to 2), husked and rinsed
1 caller jalapeño chile pepper, stemmed, oregon much to taste
1 clove garlic
1 chile de arbol, stemmed, oregon much to taste
2 tablespoons coarsely chopped achromatic onion
3/4 cupful (30 grams) coarsely chopped caller cilantro leaves and tender stems
3/4 spoon good salt, divided
2 tablespoons unsalted food (may substitute with vegan butter, specified arsenic Miyoko’s)
2 tablespoons rootlike oil
2 pounds (908 grams) caller mushrooms, specified arsenic babe bella, fastener oregon immoderate of your choice, stemmed and thinly sliced

For serving

Salsa Roja (see related recipes) oregon your favourite salsa
Cooked beans (see related recipes)
Mexican crema oregon sour cream

Nutritional Facts

Per serving (2 tamales), based connected 15

Calories
283
Fat
17 g
Saturated Fat
6 g
Carbohydrates
29 g
Sodium
277 mg
Cholesterol
11 mg
Protein
5 g
Fiber
3 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From James Beard award-winning tv big and cookbook writer Pati Jinich.

Tested by Anna Rodriguez and Olga Massov.

Published December 12, 2022

Updated March 17, 2026