Mushroom Tamales

Ingredients:

2 pounds prepared tamale masa
1 pound organic tomatoes, roasted and peeled
3 large dried pasilla chiles, roasted, peeled and seeded
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 ounces dried mushrooms, rehydrated
1 package corn husks

Directions:

Heat oil in large pan. Add onions and cook 5 minutes. Add garlic, herbs, chiles, chopped tomatoes and mushrooms. Cook, stirring often, for 5 minutes. Season with salt to taste. Spread 1/4 cup masa on corn husks, fill with 2 tablespoons of filling and fold corn husk over. Steam in steamer for 1 hour or until the husk can be easily separated from the filling.

Makes six servings.