Tamales de Hongos con Salsa Roja (Mushroom Tamales)
Meaty brown mushrooms cooked down with garlic and red salsa, tucked into soft steamed masa. A very good vegan tamal.
Made with Salsa roja (cooked red salsa) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelHard
- Costabout £2.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the corn husks in a large bowl of hot water, weighed down, for 45 minutes until soft and pliable. Drain and pat dry.
45 min - 2
Cook the mushrooms in a dry wide frying pan over a high heat for 8 to 10 minutes until all their liquid has gone and they begin to brown.
9 min - 3
Add the oil and garlic and cook for 1 minute. Pour in your ready made salsa roja (see the base recipe) and simmer for 8 minutes until very thick. Stir in the coriander and salt, then cool completely.
8 min - 4
Lay a husk with the wide end towards you. Spread about 3 tbsp (50 g) of your ready made tamale masa (see the base recipe) over the wider two thirds, leaving a border. Spoon a heaped tablespoon of the mushroom filling down the middle.
- 5
Fold the sides in over the filling, then fold up the narrow end. Make 8 tamales.
- 6
Stand them folded end down in a steamer lined with spare husks. Steam over simmering water for 1 hour, topping up the water, until firm and pulling from the husk. Rest for 10 minutes before unwrapping.
60 min
Tips
- Dry fry the mushrooms first. Wet mushrooms will make the filling and masa soggy.
- The filling must be thick and cold before wrapping, or it soaks through the masa.
- Add a roasted, chopped chipotle for a smoky version.
Storing and freezing
Cool within 2 hours, then keep in the fridge in their husks for up to 3 days or freeze for up to 3 months. Reheat by steaming for 15 to 20 minutes until steaming hot all the way through.
Questions
Are mushroom tamales vegan?
Yes. With the vegan masa and salsa roja from the base recipes they are vegan, gluten free, dairy free, egg free and nut free.
Can I use other mushrooms?
Yes. Oyster or portobello mushrooms work well. Chop them small and dry fry until all the liquid has cooked off.
What sauce goes with them?
Extra warmed salsa roja, a squeeze of lime and sliced avocado. They are also good with pickled onions.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.