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Here's everything you need for these delectable tamales. Note that you can make them vegan- and vegetarian friendly by using water or vegetable stock instead of lard.

Let's Get Started…

Ingredients To Gather:

For The Mole Verde:

• 1 medium onion, cut into eighths
• 5 cloves garlic
• 2 jalapeños peppers
• 2 poblano peppers
• 5 tomatillos, husks removed
• 1/4 cup pumpkin seeds
• 2 tablespoons pine nuts
• 1/2 cup packed fresh cilantro leaves
• 1 tablespoon fresh oregano leaves
• 1 teaspoon kosher salt
• 2 cups chicken or vegetable stock, divided
• 2 tablespoons vegetable oil or lard
• Juice of 1 lime

For The Mushroom Filling:

• 1/4 cup olive oil
• 1 1/2 pounds crimini mushrooms, stemmed, cleaned, and thinly sliced
• 8 ounces shiitake mushrooms, stemmed, cleaned, and thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tablespoon fresh oregano leaves, chopped
• 1 1/4 cups soft goat cheese

For The Corn Masa:

• 3 1/2 cups Maseca instant corn flour
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 1 1/4 cups vegetable shortening or lard
• 5 cups chicken stock, vegetable stock, or water

The Directions To Follow:

1. Make the mole verde: Heat broiler to high. Line a baking sheet with foil. Place onions, garlic, jalapeños, poblanos, and tomatillos on the baking sheet and broil until charred, turning occasionally. Remove vegetables as they become charred.
2. Let peppers cool slightly, and then remove charred skin, stems, and seeds.
3. Toast pumpkin seeds and pine nuts in a dry frying pan over medium heat until golden, about 3 minutes.
4. Place onion, garlic, jalapeños, poblanos, tomatillos, pumpkin seeds, pine nuts, cilantro, oregano, salt, and 1 cup stock in a blender. Purée until smooth.
5. Heat oil in a large frying pan over medium heat. Once shimmering, carefully add mole, stirring constantly. Cook until slightly thickened, about 3 minutes. Then add remaining 1 cup of stock and cook, stirring frequently, another 5 minutes.
6. Stir in lime juice. Taste and add more salt as needed. Keep warm until ready to serve, or cool completely, cover, and refrigerate for up to a week.
7. Make the filling: Heat oil over medium-high heat in a large frying pan. Once oil is shimmering, add enough mushrooms to completely cover the bottom of the pan and let cook, undisturbed, until starting to brown. Add more mushrooms, about 1 cup at a time, letting the first ones brown before adding the next until all the mushrooms have been added to the pan.
8. Add the onions, garlic, and oregano, and season with salt and pepper. Cook, stirring occasionally, until the onions are slightly browned and tender. Remove from heat and let cool.
9. Make the masa: In a large bowl, combine the Maseca, baking powder, and salt.
10. Heat vegetable shortening and stock in a large pot over medium heat until shortening is just melted.

Next, pour in the Masaca mixture and mix it until it's a soft dough. Cover with plastic wrap until you're ready to use it. Then, make the tamales. To do this, you'll start by placing the dried corn husks in a large heatproof bowl, and than covering them with hot water and covering them with a heavy plate to ensure they stay underneath the water. Soak them at least 30 minutes, or until they're soft and flexible. Now, take a large tamale steamer and fill it with water. The water should go up as high as the rack the tamales sit on. Place the steamer over medium heat, cover and once the water boils reduce heat so that the water is simmering vigorously.

Next, take a corn husk and dry it on both sides and then spread about a third cup of the masa on the husk's wide end and press down. There should be about 1/2-inch border on the sides but not on the bottom of the husk. Take about 2 or 3 tablespoons of the mushroom filling and place it in a line down the middle of the masa. Top this with about 1 tablespoon of goat cheese. Take one side of the masa and fold it over the filling until the corn husk's two edges meet. Grasp one side of the masa and pull the other side so that the edges of the masa meet. The pointed end of the husk should be folded over the other end. Finally, place on a baking sheet and repeat the process with each of the husks. The tamales should be placed in the tamale steamer vertically with the open side facing up. Cover and steam about 45 minutes or until the masa is cooked. Remove from heat and let sit between 5 and 10 minutes before removing from the heat.

Finished!

You can leave the tamales in the steamer for up to 1 hour if you cover them with a towel and then place the steamer lid on top. They'll be hot, soft, and ready to eat when you're ready to use them. While they taste best the same day, you can also freeze or refrigerate them.

Article Source: The Kitchn

http://www.thekitchn.com/recipe-mushroom-and-goat-cheese-tamales-with-mole-verde-225565