Roasted Mushrooms con Queso Tamales
Tamales often feature meaty fillings, but this earthy recipe from chef Jorge Guzmán of Petite León in Minneapolis is vegetarian. The dark color comes from huitlacoche, a fungus that grows on corn and has been used in Mexican cooking for centuries. (You can buy it canned online or at some Mexican markets.)
Sometimes called Mexican truffle, huitlacoche is a dark gray, complex-flavored fungus that grows on ears of corn and has been used in cooking for centuries. Canned huitlacoche can be a little hard to find, even in Mexican markets, but is easily found online. Don't use fresh, as it has a different consistency.
Epazote is an herb common in Mexican cuisine. Its flavor is like an amalgam of oregano, anise, citrus and mint. If you can't find it, use cilantro.
Layer cooled tamales (in husks) in an airtight container. Freeze up to 3 months. Thaw tamales in the refrigerator overnight. To reheat, place a few tamales on a plate and cover with a damp paper towel. Microwave on high 1 to 2 minutes.