Mushroom Tamale

[nverland]

Mushroom Tamale
Prep: 80 mins Cook: 2 hrs 15 mins Soak: 5 mins Total: 3 hrs 40 mins Yield: 24 tamales

Ingredients

For the Filling
1 pound large oyster mushrooms, or other flavorful mushrooms
1 tablespoon grapeseed oil, or olive oil, or other neutral vegetable oil
1/2 yellow onion, thinly sliced
1/2 teaspoon salt

For the Salsa
1/4 cup grapeseed oil, or olive oil, or other neutral vegetable oil
1 head garlic, cloves separated and peeled, divided
1 1/2 ounces (36 grams) dried guajillo peppers (about 5 peppers) or other dried peppers
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/4 teaspoon cumin seeds
4 whole cloves
1 cup hot water
1/4 cup apple cider vinegar
2 teaspoons sea salt or other high-quality salt
1/2 yellow onion, coarsely chopped

For the Masa
3 cups masa harina
1 tablespoon baking powder
1 tablespoon sea salt
1 cup grapeseed oil, or olive oil, or other neutral vegetable oil
3 to 4 cups vegetable stock, or water, divided
50 corn husks

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