Mushroom and Goat Cheese Tamales with Mole Verde

• Gluten free

• Produce

  • 1/2 cup Cilantro, packed fresh leaves
  • 20 Corn husks, dried
  • 1 1/2 lbs Crimini mushrooms
  • 7 cloves Garlic
  • 2 tbsp Marjoram, fresh leaves
  • 2 Onion, medium
  • 8 oz Shiitake mushrooms

• Canned Goods

  • 2 cups Chicken or vegetable stock
  • 5 cups Chicken stock

• Baking & Spices

  • 1 tbsp Baking powder
  • 3 tsp Kosher salt
  • 3 1/2 cups Maseca instant corn flour
  • 2 tbsp Vegetable oil or lard
  • 1 1/4 cups Vegetable shortening or lard

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts
  • 1/4 cup Pumpkin seeds

• Dairy

  • 1 1/4 cups Goat cheese, soft

Found on thekitchn.com

Ingredients

• 1 medium onion, cut into eighths
• 5 cloves garlic
• 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
• 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
• 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
• 20 dried corn husks, at least 6 inches wide at the bottom

Nutrition