Roasted Mushrooms con Queso Tamales

For filling: In a 6-quart Dutch oven, heat oil over medium-high until extremely hot, almost smoking. Add all the fresh mushrooms and sear on one side 3 minutes without stirring. Add shallots, huitlacoche and epazote; cook and stir 3 minutes more. Remove from heat. Stir in salt, oregano and thyme. Let stand until cooled, about 20 minutes. Stir in cheese.

For masa: Place lard in a stand mixer fitted with a paddle attachment. Beat on medium until light and fluffy. Add 1 tablespoon chicken stock and the salt. Continue beating until light and fluffy. Add masa harina and baking powder; beat 1 minute. Remove masa from mixer and separate into four portions.

With the mixer running, alternately add the remaining stock and the masa portions. Continue beating until dough is aerated and fluffy, about 10 minutes. The masa is ready when a dollop of dough floats in cold water.

Meanwhile, place husks in a very large bowl and cover with boiling water. Let stand 30 to 45 minutes or until soft. Drain well; pat dry.

To assemble tamales: Lay a corn husk on the work surface with the narrow end close to you. Spoon a good dollop (about 3 rounded tablespoons) of masa about 1 inch from the wide end. Press a divot into the masa with the back of a spoon and fill it with about 2 tablespoons filling. Press filling flat with the back of the spoon. Bring the sides of the corn husk together over the filling. Grasp the closed corn husk above the filling. Press down with one hand while pulling up the sides of the corn husk with your other hand to enclose the filling with masa and shape the mixture into a cylinder. Roll the corn husk around the cylinder, then fold the narrow end up toward the opposite end, pressing to compact the cylinder further. Tie with a corn husk strip, if you like. (But you don't need it.) Place tamales on a platter or in a bowl with open ends up until all are assembled

To steam tamales: Place a large steamer basket in an 8-quart pot. Add water to just below the basket. Stand tamales upright in steamer basket with open ends up. Bring to a boil; reduce heat. Cover and steam until corn husks easily pull away from masa and masa is spongy and cooked through, 45 minutes to 1 hour. Uncover; let stand 10 minutes before serving. Serve tamales with salsa and crema.