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1
Soften the corn husks Bring a large pot of water to a boil.
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2
Add the corn husks, remove from the heat and let stand, turning the husks once or twice, until softened, about 2 hours.
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3
Drain the corn husks and shake off as much water as possible.
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4
make the filling In a heatproof bowl, soak the porcini in the boiling water until softened, 15 minutes; drain.
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5
Rinse the porcini, then finely chop them.
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6
make the filling In a large, deep skillet, melt the butter in the olive oil.
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7
Add the onion and cook over moderate heat, stirring, until softened, 5 minutes.
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8
Stir in the porcini, shiitake and cremini.
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9
Add the chiles and garlic and cook, stirring, until tender and lightly browned, 10 minutes.
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10
make the filling Add the kale, season with salt and pep-per and cook until wilted.
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11
Add the stock and wine and bring to a boil.
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12
Cover and cook over low heat until the kale is very tender, about 30 minutes.
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13
Add the lime zest and juice and cook over high heat until the liquid evaporates.
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14
Remove from the heat and let the filling cool, then stir in the queso fresco and cilantro and season with salt and pepper.
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15
Fill, fold and steam the tamales Select 30 of the largest husks without tears or large holes.
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16
Arrange 1 husk on a work surface with the narrow end pointing away from you.
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17
On the wide end, spread 3 tablespoons of the Tamale Dough in a 5-by-3-inch rectangle, leaving a 1/2-inch border of husk at the bottom.
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18
Spoon 2 tablespoons of the cooled filling in the center of the Tamale Dough.
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19
Fold in the long sides of the husk, overlapping them to enclose the filling.
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20
Fold the narrow end toward you, over the tamale; it will be open at the wide end.
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21
Stand the tamale, open end up, in a very large steamer insert.
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22
Repeat with the remaining corn husks, Tamale Dough and filling.
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23
Fill, fold and steam the tamales Fill the bottom of the steamer with 4 inches of water and bring to a boil.
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24
Add the tamales, spread some of the remaining corn husks over the top and cover with the lid; wrap foil around the edge if necessary to make a tight seal.
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25
Steam the tamales over moderately low heat for 1 1/2 hours.
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26
Uncover and let cool for 15 minutes before serving.
