Rajas and Mushroom Tamales
Bring the flavors of Mexico to your table with our Mushroom and Rajas Tamales. This vegetarian recipe is made extra delicious with HERDEZ® Salsa Verde.
20
50 minutes
1 hour, 30 minutes
2 hours, 20 minutes
Ingredients
- 20 dried corn husks
- 9-pounds prepared masa
- 1/2 – pound cremini mushrooms, diced
- 1/2 – pound shitake mushrooms, diced
- 5 poblano peppers, sliced thin
- 2 cups diced white onion
- 2 tablespoons minced garlic
- 1 cup HERDEZ® Salsa Verde Mild
- 3/4 cup crumbled Oaxaca cheese
- Salt and pepper
Directions
- In large skillet, heat oil and cook peppers and onions over medium-high heat until soft, about 5-8 minutes. Add mushrooms and garlic cook additional 3-5 minutes. Season with salt and pepper to taste. Stir in HERDEZ® Salsa Verde Mild.
- Place corn husks in large bowl. Add hot water to completely cover; weighing down with heavy bowl and let soak 30 minutes, or until soft and pliable. Dry corn husks on both sides.
- Lay corn husks flat and spread 1/3 cup masa, starting in center and spreading out into a 3×3 square, leaving a little gap on each side of corn husk.
- Add 2 tablespoons of cheese, then 2 heaping tablespoons of mushroom and pepper filling to center, vertically. Fold in two sides as tightly as possible, then fold flap up.
- Repeat until all tamales are filled.
- In steamer pot, fill bottom with water and add steamer insert. Arrange filled tamales, open side up. Cover tamales with remaining corn husk. Cover pot with lid and heat on high. When rapid steam appears, reduce heat to medium. Set timer for 45 minutes. Keep warm water ready to add.
- After 45 minutes, carefully remove lid from pot and add about 1 cup of the reserved warm water into steamer pot. Cover with lid and continue steaming for another 45 minutes. Remove pot from heat. Let tamales cool, allowing masa to set.