1 large onion, chopped
2 tablespoons/30 ml olive oil
4 cups/1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake)
3/4 ounce/20 g dried mixed mushrooms, rehydrated
2 cloves garlic, minced
Salt and freshly ground black pepper
1/2 cup/125 ml queso fresco
A bunch fresh chives, chopped
A bunch fresh parsley, chopped
2 poblano chiles, roasted, peeled and sliced
2 cups/500 ml masa harina
1 1/2 cups/375 ml stock (veal or chicken), or reserved liquid from dried mushrooms
1/2 teaspoon/2 ml salt
1/2 cup/125 ml lard, duck fat or butter, softened
Crumbled queso fresco
You can substitute queso fresco with any cheese you like, such as smooth goat cheese, feta, etc. You can stuff tamales with almost anything, pork, chicken, ground meat, etc.
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