Spicy mushroom tamales (Tamales de hongos) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 294) by Rick Bayless

  • dried oregano
  • tomatoes
  • chicken broth
  • poblano chiles
  • shiitake mushrooms
  • lard
  • white onions
  • masa
  • dried thyme
  • dried corn husks
  • EYB Comments

    Can substitute vegetable shortening for lard, masa harina for masa, and chanterelle mushrooms or any wild mushrooms for shiitake mushrooms. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable shortening for lard, masa harina for masa, and chanterelle mushrooms or any wild mushrooms for shiitake mushrooms. See recipe for variations.

  • KissTheCook on January 28, 2019

    Tamales section & variations p. 293-310

  • sarahawker on January 10, 2016

    Loved Loved loved these tamales. Even my mushroom hating husband loved them. The filling would be great with a LOT of things. Made these assembly line style and it went quickly. Even left over these were FANTASTIC!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.