Chilaquiles & Green Tamale

Recipe

• Ingredients

  • 2 La Costeña Green Tamales
  • 7 oz (200 g) gray oyster mushrooms
  • 1 tsp olive oil
  • ¾ cup (7 fl oz / 200 ml) La Costeña Green Salsa
  • 6 corn tortillas, cut into 8 triangles
  • 1 tbsp thinly sliced red onion
  • 2 tbsp crumbled queso fresco
  • 1 ripe avocado, diced
  • 2 tbsp Mexican crema
  • 1 tbsp chopped cilantro
  • Salt & black pepper, to taste

• Directions

  1. Sear the tamales: In a pan over medium heat, add 1 teaspoon of olive oil and sear the green tamales on both sides until golden. Set aside.
  2. Prepare the mushrooms: In the same pan, add the seasoned gray oyster mushrooms. Sauté for a couple of minutes, then pour in the green salsa. Lower the heat and let it simmer.
  3. Fry the tortillas: In a separate pan, fry the tortilla triangles until golden and crispy. Drain on a paper towel.
  4. Slice the tamales: Cut each tamale into 3 or 4 pieces.
  5. Assemble the dish: In a deep plate, layer the crispy tortilla chips, followed by the green tamale slices. Pour the mushroom and green salsa mixture over everything.
  6. Garnish: Add sliced red onion, crumbled queso fresco, diced avocado, a drizzle of crema, and chopped cilantro.
  7. Enjoy! This dish has the perfect balance of flavors and textures—an absolute explosion of taste that will win over anyone.

• Nutrition

  • Calories: ~420 kcal
  • Carbohydrates: ~48g
  • Protein: ~12g
  • Fats: ~22g
  • Sugars: ~6g