Spicy mushroom tamales in corn husks

Pop out the tough mushroom stems and slice the mushrooms into thin strips.

Broil the tomatoes about six minutes per side until browned, blackened in spots and soft; cool, peel and cut into small dice.

Roast the poblanos over an open flame until completely blackened and blistered; cover with a kitchen towel to sweat, pull off the skin, rinse, seed and slice into thin strips.

To onions and garlic already browned in a skillet, add the mushrooms, roasted tomato and poblano strips; raise the heat and cook about five minutes until reduced to a thick mass. Cool.

Season the filling with a little Mexican oregano, a little thyme and salt.

On a large soaked corn husk spread about 1/4 cup dough into a four-inch square; put about 2 tbsp filling down the center; fold the sides together to encase it, roll the husk around, turn under where the masa ends, and tie with a corn husk tie.

Stand upright in a steamer top lined with broken husks, over boiling water, covered; wad foil into any gaps to keep them vertical.

Steam a little over an hour; done when a tamal unwrapped comes free of the husk.