veganoMediumFree

Mushroom and Poblano Tamales

Name: Mushroom and Poblano Tamales
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 120 g Vegetable fat; Salt; 400 ml Vegetable stock; 500 g Masa harina for tamales; 16 Dried corn husks; 1 White onion; 2 cloves Garlic; 2 tbsp Vegetable oil; 400 g Mushrooms; 3 Poblano chilli

90 min (30 prep + 60 cook) Medium 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Vegan tamales filled with mushrooms and roasted poblano chilli strips, no animal lard.

About this recipe

Vegan corn masa tamales filled with sautéed mushrooms and roasted poblano chilli strips. No lard, no dairy, no animal products. A traditional tamal in a fully vegan version.

History & Origin

Tamales are arguably the oldest food in the Americas, with archaeological evidence of their preparation dating back more than 5,000 years. The word "tamal" comes from the Nahuatl "tamalli", meaning "wrapped", and perfectly describes this food: nixtamalised corn masa wrapped in leaves and steamed. During the Aztec Empire, tamales were sacred food offered to the gods in ceremonies and festivals, and today they remain the centrepiece of the Candlemas (Día de la Candelaria) celebration on 2nd February, when Mexican families gather to make tamales together. Traditionally tamales contain lard to achieve a light, spongy masa, but the vegan version with vegetable fat is equally delicious when the masa is beaten properly to incorporate sufficient air. Mushrooms with roasted poblano chilli strips are a classic filling representing the cuisine of central Mexico: the mushroom provides texture and natural umami, whilst the roasted and sliced poblano adds a smoky depth and an unmistakable aromatic intensity. This recipe honours the tradition of tamal-making whilst opening the door to those following a vegan diet.

Estimated cost

£6.00

Total cost

£0.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

240

Calories

Protein

34g

Carbohydrates

10g

Fat

Fibre

350mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the dried corn husks in hot water for 30 minutes until flexible. Drain and set aside.
2
Roast the poblano chillies directly over a flame or under the grill until blackened all over. Place in a plastic bag for 10 minutes, then peel, deseed and cut into strips.
3
Heat the oil in a frying pan. Sauté the onion and garlic for 3 minutes. Add the mushroom pieces and cook for 8 minutes until golden. Add the poblano chilli strips, season with salt and pepper and mix well. Set the filling aside.
4
Beat the vegetable fat with an electric mixer until light and white (3-4 minutes). Gradually add the tamal masa flour alternating with the warm vegetable stock. The masa should be smooth and pliable.
💡 Test the masa with the water trick: if a small piece floats in a glass of water, the masa is ready.
5
Spread 2-3 tablespoons of masa over the wide end of each corn husk, leaving the edges free. Place 1-2 tablespoons of mushroom and chilli filling in the centre.
6
Fold the sides of the husk over the filling, then fold the bottom end upwards. Stand the tamales upright in a steamer with the open end facing up.
7
Steam the tamales for 60 minutes. Switch off the heat and leave to rest for 10 minutes. The tamal is ready when the masa peels away cleanly from the husk.
💡 Check the water level every 20 minutes to ensure the steamer does not run dry.
8
Serve the tamales hot, directly in their corn husks. Accompany with green or red salsa to taste.