Step 1

Soak the corn husks in hot water in a large pot or in your kitchen sink or a large pot for 1 hour.

Step 2

Place the tomatillos and serrano peppers in a medium saucepot. Cover with water and bring up to a simmer over medium heat. Let cook for 8 to 10 minutes or until the tomatillos are cooked but not mushy. Transfer the tomatillos and chiles to the blender. Add the onion, garlic cloves, and blend until smooth. Season with salt and pepper.

Step 3

Heat oil in a large sauté pan over medium heat. Add the mushrooms and cook for 5 to 6 minutes or until they begin to brown. Add the beans and pour in the salsa verde and reduce heat to low-medium. Simmer for 8 to 10 minutes or until the sauce thickens. Season to taste with salt and pepper, stir in the cilantro, and let cool.

Step 4

Beat the coconut oil on medium-high speed with an electric mixer until it has doubled in size and is fluffy (about 3 minutes). Add the baking powder and salt. Beat for 1 minute to incorporate into oil. Add half of the masa harina and beat until it is completely incorporated. Pour in half of the vegetable broth and beat. After it is completely incorporated, add the other half of masa harina and vegetable broth. Beat at low speed until thoroughly mixed. It should have the consistency of a thick cake batter.

Step 5

Fill the bottom of the steamer with water, making sure the water does not touch the steamer rack. Line the rack and sides of the steamer pot with the corn husks.

Step 6

To wrap the tamales, take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Use a spoon to spread 2 to 3 tablespoons of the dough onto the corn husk. Fold over the sides of the husk, then fold it once more. Fold down the tapered section of the corn husk. This will leave one side of the tamales open.

Step 7

Place each tamales vertically in the steamer, leaning against the side of the pot, with the open end on top. Cover them with a layer of corn husks, cover the pot and bring the water to a boil. Reduce the heat to medium-low and cook for 40 minutes.

Step 8

Check the tamales. When they separate easily from the corn husk, it means they are done. If they are not done, steam them for 10 more minutes and check again. Remove the steamer from the heat and let the tamales sit uncovered for 10 minutes to cool.