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Special equipment:
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12 corn husks, soaked in water for 30 minutes. If you cannot find corn husks, use aluminum foil or parchment paper.
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For the stuffing:
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In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside.
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For the masa:
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Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
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To assemble the tamales:
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Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
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To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.).
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Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.
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Cook's Note:
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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.
