Tamale Plate Recipe

Prepare husks

Soak dried corn husks in warm water for 30 minutes until pliable. Rinse and drain; keep covered with a damp towel to stay soft.

Make masa dough

In a large bowl, beat the lard or shortening until fluffy. In a separate bowl, combine masa harina, baking powder and 2 tsp salt. Gradually add the dry mix to the lard while alternately adding the 2.5 cups warm broth; beat until a spreadable, slightly sticky dough forms. Test masa by dropping a small piece into cold water—if it floats, the dough is ready; if not, beat in up to 1/4 cup more broth.

Prepare red chile pork filling

Heat 1 tbsp oil in a skillet over medium-high. Add half of the diced onion and 1 clove minced garlic; sauté until translucent. Add ground pork and brown, breaking into small pieces. Meanwhile, rehydrate guajillo and ancho chiles in hot water 15 minutes, then drain and blend with 1 cup hot water, tomato paste, cumin, oregano and 1 tsp salt until smooth. Pour chile puree into the skillet with browned pork; simmer 10–12 minutes until thick and flavors meld. Adjust seasoning. Keep warm.

Prepare green chile vegetable filling

In a second skillet, heat 1 tbsp oil. Sauté remaining diced onion and 2 minced garlic cloves until soft. Add diced potatoes, carrots and corn; sauté 6–8 minutes until vegetables are tender-crisp. Stir in canned diced green chiles and season with salt to taste. Cook 2–3 minutes until heated through. Keep warm.

Assemble tamales

Lay a softened husk flat with the narrow end toward you. Spread about 3 tablespoons of masa in a 3 x 4 inch rectangle in the center, leaving a 1/2 inch border at edges. Spoon 1–2 tablespoons of chosen filling (red pork or green vegetables) down the middle of the masa. Fold the long sides of the husk toward the center to enclose the filling; fold up the narrow end. Repeat until you have 20–24 tamales. Place assembled tamales standing upright (open end up) in a steamer basket lined with remaining husks.

Steam tamales

Bring 1–2 inches of water to a simmer in the steamer pot. Cover tamales and steam over medium-low heat for 1 to 1 1/4 hours, checking the water level occasionally and adding more hot water as needed. Tamales are done when masa easily pulls away from husk and is firm. Remove from steamer and let rest 10 minutes before serving.

If you prepare sauces from scratch: for red sauce, blend rehydrated guajillo/ancho chiles with garlic, onion, cumin and salt; simmer 10 minutes. For green sauce, blend roasted tomatillos, jalapeño, onion and cilantro; simmer briefly. For xmas sauce, mix equal parts red and green sauces. Keep sauces warm.

To plate: place two tamales (choice of red pork and/or green vegetable) on each plate. Spoon about 1/2 cup warm chosen sauce over tamales and sprinkle about 1/4 cup shredded cheese over the top so it melts from the heat.

Warm pinto beans and posole in separate pots until simmering. Season to taste with salt and a splash of lime if desired.

On each plate, add approximately 3/4 cup pinto beans and 1/2 cup posole beside the tamales. Add a small salad of shredded lettuce (about 1 cup) and diced tomato (about 1/4 cup). Garnish with lime wedges.