Chile and Mushroom Tamales Recipe

  • Yield:

    12 tamales

  • Total Time:

    2 hrs

  • Prep Time:

    30 mins

  • Cook Time:

    1 hr 30 mins


  • Tamale Dough
  • Corn husks
  • 2-1/2 cups instant corn masa flour
  • 1 teaspoon baking powder
  • 1-1/2 teaspoon sea salt
  • 2 cups warm water
  • 1-1/2 teaspoon Mazola® Chicken Flavor Bouillon Powder
  • 1/2 cup Mazola® Corn Oil
  • Filling:
  • 1-1/2 tablespoons Mazola® Corn Oil
  • 1/2 cup finely chopped onion
  • 2 poblano chilies, finely chopped
  • 3/4 cup sliced fresh mushrooms
  • 3/4 cup finely chopped fresh tomato
  • 1/4 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon leaf oregano
  • 1/4 teaspoon leaf thyme
  • 1/4 teaspoon ground cumin seed
  • 1/2 cup shredded Monterey Jack cheese
  • Salsa, optional


  1. Step 1) Place 15 to 20 large corn husks in a large stock pot; cover with hot water for 30 minutes to soften. Weigh husks down with a dinner plate or bowl to keep submerged. Note: If husks are soft and flexible, using warm tap water will work fine. If husks are very dry and brittle, use very hot tap water.
  2. Step 2) Stir masa corn flour, baking powder and salt in a medium mixing bowl until thoroughly combined; make a well in the center. Whisk water and bouillon together; pour into well along with oil. Mix thoroughly with a large spoon until dough is formed. Let sit 5 minutes before preparing the tamales.
  3. Step 3) Heat 1-1/2 tablespoons corn oil in a large skillet over medium-high heat. Add onion and chiles; sauté until crisp tender, about 3 minutes. Add mushrooms, tomatoes, water and spices. Stir thoroughly and continue to cook for 7 to 10 minutes until almost all of the liquid has evaporated. Remove from heat and pour into mixing bowl. Cool 5 minutes. Stir in cheese.
  4. Step 4) Remove one corn husk from water; pat dry with paper toweling and place on work surface. Place 1/4 cup masa dough in center of husk. Pat dough with your hands into an approximate 4-1/2 inch by 5-inch rectangle; leaving at least 2 inches clear in lower part of the husk. The dough should be approximately 1/4-inch thick. Spoon 1 heaping tablespoon filling down center of dough. Encase the filling in dough by rolling the vertical edges together. Roll husks around the dough. Fold up lower 1/3 of the husk. Tie with a strip of husk torn from any smaller or misshapen husks that won't be used in the tamale making. Repeat with remaining tamales.
  5. Step 5) Place steamer basket in the bottom of a large pan. Expand the basket to fit in the pan. Add enough water to come to the top edge of the steamer. Place the rolled tamales in a standing position in the steamer basket. Open end up. Place a lid on the pan; bring to a boil over medium-high heat. Reduce heat to medium-low to create the steam. Steam tamales for 45 minutes to 1 hour. If water evaporates, add more as needed.
  6. Step 6) After about 45 minutes, remove a tamale and open to test for doneness. The dough should be firm. If it is still soft and doughy, let steam a little longer and test again. If done, remove all tamales from the pan and serve warm with salsa, if desired.