| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 20g | 7g | 56g |
| sugars | fibre | protein | salt |
| 6g | 8g | 10g | 0.85g |
Why I Love Mexican Vegan Mushroom and Cactus Tamales in Red Sauce
As I push the boundaries of the comfort food I grew up with in Nebraska, I am constantly drawn to recipes that marry classic cooking techniques with innovative ingredients. One such dish that springs to mind is the Vegan Mushroom and Cactus Tamales in Red Sauce. The intrigue of this Mexican recipe starts from its unique combination of classic masa harina dough – a mainstay in Mexico’s culinary canon – with a filling that bursts with the earthy flavors of mushrooms and the mild, tangy bite of fresh cactus.
Finding Inspiration in Mexico
While corn casserole may be the corn-based comfort food of my Midwestern upbringing, masa harina – ground dried corn – lies at the heart of many traditional Mexican recipes. Inspired by pioneers in Mexican cuisine like Chef Eneida Martínez Ordaz, I wanted to bring the comfort of corn to a novel vegetarian dish. The vegan mushroom and cactus filling, seasoned with the heat of chili and the warmth of cumin is a seemingly exotic yet pleasant surprise to the palate.
A Recipe That Breaks The Mold
Stews and casseroles may define Midwestern comfort, but they are not its boundaries. Much like how a good Chili Colorado pairs beautifully with tamales, the Vegan Mushroom and Cactus Tamales in Red Sauce is a versatile dish that works both as a main course and a side. This unassuming dish can hold its own at the dinner table, whether they are served at a relaxed weekend brunch or as special offerings at a church potluck.
In the end, what truly sets this recipe apart is how it encompasses my culinary journey – starting from the heartland of Nebraska and embracing the vibrancy of Mexican cuisine. Trying it once will make you realize that food, much like love, has no borders.
What You’ll Need
- 2 cups dried corn husks
- 2 cups Masa Harina
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cup vegetable shortening
- 1 cup vegetable broth
- 1 pound fresh cactus, sliced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 2 cups red enchilada sauce
- 1/4 cup nutritional yeast
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
Step One
Begin by submerging the dried corn husks in a bowl of warm water, making sure they are fully covered. Allow them to soak until they become pliable, which often takes around 30 minutes.
Step Two
While the husks are soaking, mix together the Masa Harina, baking powder, and 1/2 teaspoon of salt into a large bowl.
Step Three
Gently stir in the vegetable shortening into the Masa Harina mix using your hands until the mixture becomes slightly crumbly.
Step Four
Gradually add the vegetable broth, continuing to mix until the dough becomes fluffy, similar to the texture of hummus.
Step Five
In a medium pan, heat the olive oil over medium heat. Add the chopped onion, minced garlic and sliced cactus and sauté until the onion becomes translucent and the cactus is tender.
Step Six
Add the sliced mushrooms to the pan and continue sautéing until the mushrooms are browned and cooked down.
Step Seven
Reduce the heat to low and stir in the red enchilada sauce, nutritional yeast, chili powder, cumin, 1/2 teaspoon of salt, and black pepper. Continue to cook until the flavors meld together, about 10 more minutes.
Step Eight
Take the soaked corn husks and pat each one dry before spreading about 2 tablespoons of the masa dough onto the center of each husk.
Step Nine
Spoon a tablespoon of the mushroom and cactus mixture into the center of the dough on each husk.
Step Ten
Wrap and fold the husks in such a way that the dough fully encloses the mushroom and cactus filling. Tie the ends of the husks using kitchen twine or strips of extra husk.
Step Eleven
Steam the filled corn husks in a tamale steamer or a large pot with a steamer basket for approximately 1 hour, or until the tamale separates easily from the husk.
Step Twelve
Allow the tamales to cool for a few minutes before serving. Enjoy your Vegan Mushroom and Cactus Tamales in Red Sauce!
