| 1/2 | pk | (8-ounce) dried corn husks |
| 1/2 | c | Lard or vegetable shortening, chilled , (up to 2/3) |
| 1 | ts | Baking powder |
| 2 | c | Coarse-ground masa for tamales or 1 3/4 cups dried masa harina for tamales mixed with 1 cup plus 2 tablespoons hot water then allowed to, cool |
| 2/3 | c | Cool chicken broth; plus up to 1/3 cup for optional second beating |
| 2 | ts | Salt (up to) |
| 2 | md | Large round ripe tomatoes |
| 3 | md | Large fresh poblano chilies |
| 1 | tb | Vegetable or olive oil |
| 1 | sm | White onion; sliced |
| 2 | | Garlic cloves; finely chopped |
| 1/4 | ts | Dried oregano; preferably mexican |
| 1/4 | ts | Dried thyme |
| 4 | c | Sliced mushrooms (shitakes; chanterelles or any wild mushroom) stems removed |
