Oyster Mushroom Tamales with Mole Encacahuatado

预热烤箱至450°F。将蘑菇，5汤匙油，1 1/4茶匙盐和1茶匙胡椒粉拌在一起。烘烤预热的烤箱，直到蘑菇变成20至26分钟的边缘周围的金黄色和酥脆，15分钟后搅拌一次。放在一边冷却，大约20分钟。

将花生，大蒜，五香粉和肉桂棒混合在大锅中。在培养基上烹饪，经常搅拌，直到2至4分钟淡出烘烤和香。将混合物转移到搅拌机中；搁置。

将平底锅返回中高中。加入西红柿，洋葱和1汤匙油。煮，偶尔转动，直到在斑点上变黑，6至8分钟。加入Guajillo Chiles；煮，经常转动，直到斑点变暗，1至2分钟。小心地加入肉汤，辣椒辣椒，阿多博酱，剩余的1/2茶匙盐和剩余的1/4茶匙胡椒粉。在培养基上煮沸。盖上并从火上移开。让站立直到辣椒变软约10分钟。用花生混合物转移到搅拌机中。 Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute.

将平底锅返回中等，并添加剩余的1汤匙油。小心地加入花生酱，并将热量降低到低。煮，被发现，经常搅拌以防止锅的侧面和底部灼热，直到略微变厚并减少到约4杯，约10分钟。将混合物转移到一个中等大小的碗中。盐和胡椒调味。让稍微冷却约20分钟。

Place 1 corn husk on a clean work surface with narrow end pointing away from you; pat dry. Using back of a spoon, spread about 1/4 cup masa preparada lengthwise in center of corn husk in a 5- x 4-inch rectangle of even thickness. Spoon 1 1/2 tablespoons peanut mole over masa, leaving a 1/2-inch border of masa above and below the mole. Arrange 3 to 4 mushrooms lengthwise in center of mole. Fold one side of husk over so that the masa encases the filling. Fold top end of the corn husk down toward the center, and roll to wrap remaining husk around the tamal, leaving bottom end open. Repeat with remaining husks, masa preparada, mole, and mushrooms. Reserve leftover mole for serving.

用1英寸的水填充一个大汤匙。将蒸锅插入物（至少7英寸深）放入汤锅中，以确保水不会触及蒸锅的底部。蒸锅的底部和侧面带有玉米壳。在蒸笼中垂直垂直tamles，开口端，紧密包装单层。使用铝箔在锅内建造一个环，以便在需要时保持玉米粉蒸肉直立。

Heat pot over medium-high until steam is visible, 5 to 8 minutes. Place a layer of corn husks on top of tamales. Cover tamales with a clean kitchen towel, and cover with lid. Reduce heat to low, and cook 45 minutes. To test doneness, carefully uncover pot, and remove 1 tamal. Cover pot, and allow remaining tamales to keep cooking. Let tamal rest 10 minutes before unfolding. If masa sticks to corn husk, rewrap tamal, and return to steamer basket. Continue cooking tamales 5 minutes before checking again for doneness. If corn husk pulls away cleanly from masa, turn off heat, and let tamales rest in pot, lid removed, towel and husks in place, for 15 minutes.

Reheat remaining peanut mole over low, and thin with a splash of water if needed to loosen. Serve tamales hot with peanut mole, peanuts, and cilantro.