Mushroom Pibil Tamales

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Preparation time: 1 hour
Cooking time: 40 minutes
Servings: 12
Difficulty: Easy
If you are all about veggie-friendly Mexican food, mushroom pibil tamales will become your favorite go-to recipe! The mushroom filling is so packed with flavor from the pibil marinade, you won’t believe it is vegan!
Ingredients

1 1/2 ounces achiote (annatto) paste
2 garlic cloves, roasted
1/4 onion, grilled
1 1/2 cups sour orange juice
1/4 tablespoons cumin seeds, roasted
1/2 tablespoons oregano
3 cups button mushrooms
2 tablespoons vegetable oil
1/2 cups white onion, minced
5 ounces vegetable shortening, for the masa
4 cups masa mix for tamales, for the masa
1 cup vegetable broth, for the masa
1 tablespoon baking soda, for the masa
Salt
Banana leaves
Red onion, pickled, for serving

Preparation
For the marinade: Add achiote paste, garlic, onion, sour orange juice, cumin, and oregano to a blender. Blend to a smooth red purée and set aside.
Heat a pan over medium heat. Add oil to the pan, once hot add onion and cook until translucent. Add mushrooms, cook for 3 minutes or until cooked through. Pour in the marinade and cook for 5 minutes. Season with salt and pepper to taste. Set aside.
For the masa: Beat the butter until fluffy and aerated. Slowly add the masa mix for tamales alternating with vegetable broth beating constantly. Beat in the baking powder and salt until fully incorporated. The masa should be very light and delicate.
Heat each banana leaf on a griddle over high heat, turning and pressing flat until pliable and shiny.
Assemble the tamales: Place some masa down the center of a softened banana leaf. Spread the mushroom filling evenly over the masa’s entire surface in a thin layer, then fold in sides to seal completely.
Fill the bottom of a steamer with water and stack the tamales flat leaving an empty space in the center. Bring the water to a boil and steam for 40 minutes or until the tamales are cooked through.
Garnish the tamales with picked red onions and pair with agua fresca.
Presentation
Garnish with picked red onions.
Tips
The pibil marinade is so flavorful that there is no need for soaking the mushrooms in it.
For moist and rich tamales, the masa should be very light and delicate.

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Mushroom Pibil Tamales

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