Rosalia Jr.'s Tamales

READY IN: 2hrs 25mins
YIELD: 12 tamales


  • Tamale Stuffing
  • 1
    large onion, chopped
  • 2
    tablespoons/ 30 ml olive oil
  • 4
    cups/ 1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake)
  • 34
    ounce/ 20 g dried mixed mushrooms, rehydrated
  • 2
    garlic cloves, minced
  • salt & freshly ground black pepper
  • 12
    cup/ 125 ml queso fresco
  • 1
    bunch fresh chives, chopped
  • 1
    bunch fresh parsley, chopped
  • 2
    poblano chiles, roasted, peeled and sliced
  • Masa Dough
  • 2
    cups/ 500 ml masa harina
  • 1 12
    cups/ 375 ml veal stock (or chicken stock or reserved liquid from dried mushrooms)
  • 12
    teaspoon/ 2 ml salt
  • 12
    cup/ 125 ml lard (or duck fat, or butter, softened)
  • Garnish
  • queso fresco, crumbled
  • cilantro, chopped


  • Special equipment:
  • 12 corn husks, soaked in water for 30 minutes. If you cannot find corn husks, use aluminum foil or parchment paper.
  • For the stuffing:
  • In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.
  • For the masa:
  • Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
  • To assemble the tamales:
  • Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
  • To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.).
  • Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.
  • Cook's Note:
  • You can substitute queso fresco with any cheese you like, such as smooth goat cheese, feta, etc. You can stuff tamales with almost anything, pork, chicken, ground meat, etc.