Spicy Mushroom Tamale Filling
Find instructions for how to make banana-leaf tamales here. This recipe is also wonderful wrapped in tortillas for enchiladas or used as a spread in a grilled cheese sandwich. Wild and cultivated mushrooms both work wonderfully here.
1 Tbsp vegetable or olive oil
1 small white onion, sliced
2 garlic cloves, peeled and finely chopped
1/4 tsp dried oregano, preferably Mexican
1/4 tsp dried thyme
2 canned chipotles in adobo, finely chopped, and 2 Tbsp adobo sauce
6–8 fire-roasted canned tomatoes, roughly chopped
8 ounces (about 4 cups) sliced mushrooms, stems removed
Fine sea salt
In a large skillet, heat the oil over medium-high heat, then add the onion and cook, stirring regularly, until nicely browned but still a little crunchy, about 5 minutes. Add the garlic and herbs, stir a minute longer, then stir in the chipotles and sauce, tomatoes and mushrooms. Cook, stirring regularly, until everything is reduced to a thick mixture, about 5 minutes. Season with salt and cool.
Recipe inspired by Rick Bayless’ Mexican Kitchen, Scribner, New York, 1996
Photo by Carole Topalian