Spicy Mushroom Tamale Filling

Print Friendly, PDF & Email

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

mushroom_Carole_195In 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

Related Posts

No Comments
  • […] Masa Batter Spicy Mushroom Filling Simmered Black […]

  • Edible Portland» 5 Tamale Fillings

    December 7, 2011 at 12:28 pm

    […] to make banana leaf tamales from scratch (find the instructions here), we included recipes for a spicy mushroom filling as well as simmered black beans, which are wonderful served alongside tamales and also as a filling […]