Flavorful Vegan Tamales with Shiitake Mushrooms
Ingredients
Corn Husks
- 20-25 corn husks
Filling
- 15 oz of shiitake mushrooms
- 1 medium-sized onion
- 3 tbs of adobo chili paste
- 2 tbs of tomato paste
- 2 tbs of cooking oil
- 1 tsp of garlic powder
- 1/2 tsp of cumin
- Salt to taste
Dough
- 3 cups maseca
- 1/2 cup of vegan shortening, melted
- 2 cups of vegetable broth (more if needed)
- 1 tbs of triguisar or turmeric (optional)
- Salt
Preparation
Corn Husks
Soak corn husks in a bowl with hot water for 30-35 minutes.
Filling
Pulse shiitake mushrooms in a food processor until crumb-like consistency. Transfer to a mixing bowl.
Pulse onion in the food processor until crumb-like consistency. Add to the same mixing bowl.
Mix mushrooms and onions together.
In a pan over medium heat, add cooking oil, mushroom, and onion mixture.
Add adobo paste, tomato paste, and spices. Cook for 10 minutes, stirring occasionally.
Season with salt and cook for an additional 5 minutes.
Set aside.
Dough
In a mixing bowl, combine maseca, melted vegan shortening, and triguisar/turmeric (if using).
Gradually add vegetable broth, one cup at a time, to achieve the right dough consistency.
Mix the dough well and set aside.
Take a 2-inch scoop of the dough and press it onto a corn husk.
Add about 1 tbs of the prepared filling on top of the dough.
Close and tie the tamale (Refer to IG reel for demonstration).
Arrange the tamales in a steamer basket with the open side up.
Add water to the steamer pot.
Bring the water to a boil, cover the pot, and simmer over low heat.
Steam the tamales for approximately 60 minutes.
Check the water level in the steamer pot and add more water if needed.
Once done, enjoy your flavorful vegan tamales!
