Vegan Mole Poblano Tamales with Black Bean Filling

**1. Prepare the Black Beans:** If using dried beans, rinse them and place them in a pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 1-1.5 hours, or until tender. Drain, reserving 1/2 cup of the cooking liquid. If using canned beans, simply rinse and drain them.

**2. Season the Black Beans:** Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and chipotle pepper (and adobo sauce) and cook for another minute. Stir in the cumin, oregano, and salt. Add the cooked black beans and the reserved cooking liquid (or 1/2 cup of water or vegetable broth). Simmer for 10-15 minutes, allowing the flavors to meld. Mash some of the beans with a fork to thicken the mixture. Set aside to cool.

**3. Prepare the Masa:** In a large bowl, beat the vegetable shortening (or vegan butter) with an electric mixer until light and fluffy. This is important for fluffy tamales! Gradually add the warm vegetable broth to the masa harina, mixing with your hands until a smooth dough forms. The consistency should be similar to thick cake batter. Add the baking powder and salt and mix well. The dough should be light and airy. To test if the masa is ready, drop a small spoonful into a glass of cold water. If it floats, it's ready; if not, continue beating the shortening for a few more minutes and retest.

**4. Assemble the Tamales:** Spread each corn husk open. Place about 2-3 tablespoons of masa in the center of the husk and spread it into a thin rectangle, leaving about 1 inch of space at the top and bottom edges. Spoon about 1-2 tablespoons of the seasoned black bean mixture onto the center of the masa. Fold one side of the husk over the filling, then fold the other side over, creating a sealed packet. Fold the bottom of the husk up. If your husks are small, you can tie the tamales with strips of corn husk or kitchen twine.

**5. Steam the Tamales:** Stand the tamales upright in a steamer basket, with the open end facing up. This helps prevent water from getting inside. If you don't have enough tamales to fill the steamer, pack the empty spaces with tightly crumpled aluminum foil to keep the tamales upright. Add enough water to the pot beneath the steamer basket, ensuring that the water does not touch the bottom of the basket. Cover the pot tightly and steam for 1-1.5 hours, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed.

**6. Make the Mole Poblano:** Soak the dried chilies in hot water for 30 minutes until softened. Drain, reserving 1 cup of soaking liquid. Toast the almonds and sesame seeds in a dry pan until fragrant, about 3-5 minutes. In a separate pan, roast the tomatoes, onion, and garlic (unpeeled) until slightly charred. Peel the garlic. In a blender or food processor, combine the soaked chilies, roasted tomatoes, onion, garlic, almonds, raisins, sesame seeds, chocolate, cinnamon stick, cumin, anise seed, and cloves with 1/2 cup of the reserved chili soaking liquid and 1/2 cup of vegetable broth. Blend until smooth. Heat the vegetable oil in a large skillet over medium heat. Pour the mole sauce into the skillet and cook, stirring constantly, for about 10-15 minutes, or until it thickens and deepens in color. Add the remaining chili soaking liquid or vegetable broth if needed to adjust the consistency. Season with salt and sugar to taste. The mole should be rich, complex, and slightly sweet.

**7. Serve:** Remove the steamed tamales from the pot and let them cool slightly. Unwrap the tamales and top with the vegan mole poblano. Garnish with sesame seeds or chopped cilantro, if desired. Serve hot.