Learn . Laugh . Eat

Day of the Dead Shiitake Tamales

Prep: 25 Mins

Cook: 25 Mins

Come celebrate the Mexican festival Day of the Dead with this traditional Mexican snack. Of course, we had to put an asian spin on it.


  • 100g lard
  • 250g maize
  • 1/2 tsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 250ml hot vegetable stock

The Filling

  • 200g dried shiitake mushrooms, rehydrated (soaked) and minced
  • 2 cloves garlic, crushed
  • 1 spring onion, finely chopped
  • Salt and pepper to taste
  • 1tsp sesame oil
  • 2 tbsp Chui Chow chilli oil plus extra for dipping
  • 1 pack banana leaves cut into 20cm squares


Preparation

1. In a large bowl, rub the lard and maize together, using the tips of your fingers until there are no lumps of lard.

2. Using your fingers as a whisk, mix in the baking powder, salt and pepper.

3. Pour in about half the stock and whisk with your hand. Keep adding stock until the mix holds together but is of a wet consistency.

The filling

4. Mix the mushroom, garlic and spring onion together, season with salt and pepper and mix in the sesame oil.

5. Heat the banana leaves in a dry frying pan until they become pliable and soft.

6. Take a spoonful of dough mix and spread it onto the centre on the banana leaf. Put a teaspoon of mushroom mix in the centre, top with chilli oil and cover with another spoonful of dough mix. Pat the dough out until it is a flat rectangle.

7. To fold the tamales, take the longer edges of the banana leaf and fold inward, tucking one edge over the other. Fold the remaining lengths of banana leaf under and place in a steam basket.

8. Repeat until the dough mix is finished and tightly pack the tamales into the steam basket so they don't open during cooking.

9. Steam them for 35 minutes until the dough is cooked. Serve warm with more chilli oil.

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  • 100g lard
  • 250g maize
  • 1/2 tsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 250ml hot vegetable stock

The Filling

  • 200g dried shiitake mushrooms, rehydrated (soaked) and minced
  • 2 cloves garlic, crushed
  • 1 spring onion, finely chopped
  • Salt and pepper to taste
  • 1tsp sesame oil
  • 2 tbsp Chui Chow chilli oil plus extra for dipping
  • 1 pack banana leaves cut into 20cm squares


Preparation

1. In a large bowl, rub the lard and maize together, using the tips of your fingers until there are no lumps of lard.

2. Using your fingers as a whisk, mix in the baking powder, salt and pepper.

3. Pour in about half the stock and whisk with your hand. Keep adding stock until the mix holds together but is of a wet consistency.

The filling

4. Mix the mushroom, garlic and spring onion together, season with salt and pepper and mix in the sesame oil.

5. Heat the banana leaves in a dry frying pan until they become pliable and soft.

6. Take a spoonful of dough mix and spread it onto the centre on the banana leaf. Put a teaspoon of mushroom mix in the centre, top with chilli oil and cover with another spoonful of dough mix. Pat the dough out until it is a flat rectangle.

7. To fold the tamales, take the longer edges of the banana leaf and fold inward, tucking one edge over the other. Fold the remaining lengths of banana leaf under and place in a steam basket.

8. Repeat until the dough mix is finished and tightly pack the tamales into the steam basket so they don't open during cooking.

9. Steam them for 35 minutes until the dough is cooked. Serve warm with more chilli oil.

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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