Olive oil Portobello mushrooms Diced onion Salt Ground cumin Chipotle peppers Garlic clove Prepared masa Corn husks Hot water Water
Heat oil in skillet. Add mushrooms, onion, garlic, cumin, and salt. Then, add chipotle and stir to combine.
Cook until the liquid has completely dissolved. This will take a few minutes. If you don't do this step, you’ll end up with soggy tamales.
Submerge the corn husks in hot water. Minimum 30 minutes, overnight is best, though. They need to be pliable to roll up.
Make the masa. Or buy already pre-made, but if you are buying masa from a grocery store, they will inevitably use lard. Instead, go vegan!
Spread a thin layer of masa on the corn husk and, using your best judgment, add some of the filling. Fold both sides in, then, fold the triangular bottom side in.
Pour hot water into the steamer pot. Arrange the tamales inside the pot and cook for 1 ½ – 2 hours.
These Mushroom Tamales are so incredibly good! Perfect for a special occasion. Serve with refried beans and dig in.