Goat Cheese Tamales With Salsa Fresca & Ancho Mole

Note from Mitch: This recipe came to us from Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Find out more about this "national treasure" by Visiting The Great Sequoia at our sister site, FabulousTravel.com

Important Note: To serve these tamales like Chef Dan does at the Wuksachi Lodge, you will also need to make Mole Sauce (a complex Mexican sauce made from chilis and chocolate) and Salsa Fresca (follow links for recipes).

2 cups masa harina 1 1/2 teaspoons baking powder 1 teaspoon salt 2 tablespoons plus 2 teaspoons butter, room temperature 5 tabblespoons vegetable shortening 1/4 cup goat cheese 1 cup warm water 1 1/4 cups roasted corn

Makes 4-6 Servings Combine masa, baking powder, and salt in mixing bowl. Using the paddle attachment of an electric mixer, add butter, cheese, and shortening. Mix at high speed for 3 minutes-- add water and beat at low speed for 2 minutes. Scrape bowl and add corn -- beat for 1 minute more. Wrap dough and allow to rest for 30 minutes. On an open dried corn husk, spread 4oz. masa in a large circle in the middle of husk. Roll from the sides. Using strips of re-hydrated husk, tie off both ends tightly. Steam for 30 minutes. Serve and top with ancho mole sauce and a side of salsa fresca.