Tamal De Champiñones Recipe
corn masa, pumpkin mole sauce, sautéed mushrooms & spinach, goat cheese, crema fresca, toasted pumpkin seeds, avocado lime cilantro puree.
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Ingredients
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Tamal Ingredients
Method
Preparation Instructions
- 1
Prepare the Mushroom and Spinach Filling
In a large skillet, heat a tablespoon of oil over medium heat. Add sliced mushrooms and sauté until they release their moisture and begin to brown, about 5-7 minutes. Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and set aside.
- 2
- 3
Prepare the Tamales
In a large bowl, mix the corn masa with water according to package instructions until a soft dough forms. Divide the masa into equal portions. Take a piece of masa and flatten it in your hand, place a spoonful of the mushroom and spinach filling in the center, and top it with crumbled goat cheese. Fold the masa over the filling to form a tamal.
- 4
Steam the Tamales
Place the tamales upright in a steamer basket lined with corn husks or parchment paper. Cover with a wet cloth and steam for 1 to 1.5 hours, or until the masa is firm and fully cooked.
- 5
