Clean and wash corn leaves.

Soak for an hour in hot water and then drain.

In a large frying pan, fry in olive oil for five minutes,

fry the carrots, peppers, onions, and garlic.

After some time incorporate the tomato, olives and cook for two more minutes.

Finally, add the mushrooms, quinoa and season with oregano, salt, and pepper.

Cook over medium heat for five minutes, then remove from heat and leave to cool.

In a recent add the dough, mashed potatoes, melted butter, and salt.

Knead for eight minutes; you can help with a blender.

Forge the tamales by spreading some of the dough on each sheet of tamal,

place some of the fillings, close the tamal, and place in a steamer, which was previously put water and salt, to the level that indicates it.

Cook for 1 hour, let stand 15 minutes before serving.

Pack with guacamole.