INGREDIENTS:
- 12 ears of fresh corn
- ½ pound of shiitake mushrooms
- ¼ of bunch epazote
- ½ cup of corn meal
- ¼ cup of olive oil
- 1 teaspoon baking soda
- sugar to taste
- a pinch of salt
- 1 pack of tamale leaves
TO ACCOMPANY:
fresh cheese and sour cream to taste.
PROCESS:
- Scrape the corn and liquefy them then add the rest of the ingredients and wrap a spoonful of mixture in each sheet. Cut and fry the mushrooms with garlic and epazote, salt pepper to taste.
- Place them in a baking dish, and cooking them for one hour.
CHEFs NOTE: You can add raisins or nuts to your mix and have some sweet tamales; You can also cook some mushrooms to your liking and add them as a filling to the dough placed on each leaf, the combination of flavors of the mushrooms (especially the oyster) and the corn is very special.
