Vegan Portabello ‘Huitlacoche’ Tamales
Meaty mushrooms stand in for the sometimes-elusive huitlacoche, or corn truffles, in these savory Mexico City-style tamales.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at vegnews.com.
Cooking tools:
Ingredients
- 1 (8-ounce) package of dried corn husks
- 2 medium portabello mushrooms, stems removed, diced small (with the gills)
- 1¼ teaspoons salt, divided
- 2 tablespoons vegetable oil
- 1 small yellow onion, finely diced
- 1 small Poblano pepper, seeded and finely diced
- ½ cup white corn kernels, frozen or fresh
- 1 cup fresh epazote leaves, chopped
- 1 cup water
- 3 cups corn masa flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 5 tablespoons vegetable shortening
- 3 cups warm water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Veggie Tamales | Mex-Al GmbH webshop for Mexican Food and Drinks
mex-al.de
Tamales de Puerco (Mexican - Main Course )
justhungryeveryday.com
Vegetable Tamales - Veg Out with Recipe for Success
vegoutwithrfs.org
:max_bytes(150000):strip_icc()/Simply-Recipes-Poblano-Corn-Tamales-LEAD-05-e07f56f8e57c4c00bbc8d41a00662afa.jpg)
Poblano, Corn, and Cheese Tamales Recipe
simplyrecipes.com
Veggie Tamales
tryveg.com
Huitlacoche Tacos
shop.woodlandfoods.com
Huitlacoche Tacos
shop.woodlandfoods.com
Vegetarian Tamales
ovensource.com