Mushroom Tamales

From: Chef Hugo Ortega, Hugo's, Houston. Yield: 24 servings.

For Masa:

2 lb. fresh masa for tamales

½ cup lard, softened

½ cup chicken stock

to taste, salt

For Filling:

As needed, oil

2 cloves garlic, minced

2 oz. white onion, sliced

6 oz. button mushrooms, sliced

6 oz. shiitake mushrooms, sliced

½ oz. fresh parsely, chopped<

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