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.