Growing up in the Central Valley of California meant we often had tamales around Christmas time. Though I am not Mexican I feel like the Mexican culture has had a huge impact on my upbringing, whether I acknowledge it or not. It is such a large culture, a warm culture, one that embraces anyone and everyone and leaves no one hungry. Though as a child I despised Mexican food (I don’t even know how that was possible) and I resented the fact that almost every other day and holiday had some kind of Mexican food involved I am now embracing my roots as a Californian and jumping at any chance to enjoy Mexican cuisine every chance I get.
Slice the mushrooms very thin. I got about 20 slices from one mushroom cap. Toss mushrooms with olive oil, serrano, jalepeno and salt in a small baking dish then dehydrate for 12 hours. They will shrink and become incredibly soft, perfect for folding into the corn filling.
Add the portobello to the corn filling.
Blend all ingredients in vita-mix until smooth.
Place all ingredients in a small bowl and mash well with a fork.
Soak corn husks in warm water for 1 to 2 hours. Dry carefully. To assemble, lay the corn husks flat and place about 1/2 cup of the corn mixture onto the center of each. Fold the bottom up over the filling and then fold the sides over. Using the husk strips to tie the tops of each tamale. Place the tamales in the dehydrator for 2 hours.
Spoon a generous amount of mole sauce on each plate, and set two tamales on sauce. Add guac, salsa, or even raw sour cream as you like. So delicious, exceeding my expectations. Even the non-vegan S.O. approved!!