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Mushroom Tamales with Mole

Give a vegetarian twist to a traditional recipe

20 Minutes
2 Hours 35 Minutes
2 Hours 55 Minutes


  • 1 (8.25-ounce) jar DOÑA MARÍA® Mole Verde
  • 3 ¼ cups vegetable stock
  • 1/4 cup olive oil
  • 1 ¼ pounds crimini mushrooms, thinly sliced
  • 8 ounces shiitake mushrooms, thinly sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon oregano leaves, chopped
  • Salt to taste
  • 1 (6 – ounce) package dried corn husks soaked in water
  • 3 ¼ pounds pre-made masa
  • 1 ½ cups soft goat cheese


  1. In large stock pot over medium heat combine DOÑA MARÍA® Mole Verde and vegetable stock. Cook 3 to 4 minutes or until mixture is smooth. Remove from heat.
  2. Heat oil in a large cooking pan over medium heat, add 4 cups combined mushrooms, cover pan and cook 4 minutes or until slightly brown. Add remaining mushrooms 1 cup every 4 minutes. Add onion, garlic, oregano and salt to taste. Cook 5 to 7 minutes stirring occasionally.
  3. Pat corn husk dry with paper towels.
  4. Spread masa across husk leaving 1-inch border on all sides. Top masa with thin layer of mushrooms. Cover mushrooms with layer of mole mixture, add cheese.
  5. Fold bottom one-third of corn husk over filling; fold sides in toward center. Repeat with remaining ingredients.
  6. In a steamer basket set over a large pot of boiling water. Place tamales vertically. Cover with a clean kitchen towel and the lid. Steam 1 hour, turn heat off and rest 1 hour more.
  7. Open tamales carefully and enjoy!