Tamale Plate (2) Recipe

Prepare corn husks

Soak dried corn husks in warm water for at least 30 minutes until pliable. Rinse and drain, keeping them covered with a damp towel while you work.

Make masa dough

In a large bowl, beat the lard or shortening until fluffy. Whisk masa harina, baking powder, and salt in a separate bowl. Gradually mix masa into the lard, alternately adding the stock, until a soft, spreadable dough forms. Test by dropping a small piece into cold water; it should float when properly whipped and hydrated. If too thick add up to 2 tbs more stock; if too wet, add 1 tbs masa.

Portion dough on husks

Lay a softened husk on a work surface with the narrow end toward you. Spread about 3 tbs (≈2.5–3 oz) of masa in a 3x3 inch rectangle in the center of the husk, leaving a 1/2 inch border on edges and more space at the narrow end.

Add filling

Place about 1–2 tbs (≈1 oz) of chosen filling (either green chile & vegetable or red chile with pork) down the center of the masa. Do not overfill; tamales should be balanced 70% masa to 30% filling.

Fold and tie

Fold the sides of the husk over the filling, then fold up the narrow end. Optionally tie with a thin strip of husk or leave folded. Repeat until you have two tamales ready for the plate. (If preparing ahead, place tamales seam-side down in a steamer.)

Steam

Arrange tamales upright (open end up) in a steamer basket over simmering water, leaving space between them. Cover and steam over medium-low heat for 45–60 minutes until masa separates easily from the husk and is firm. For two tamales steaming will take about 30–40 minutes; check doneness after 30 minutes.

Heat 1 tbs oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic, diced zucchini, and corn, and cook 3–4 minutes until vegetables are tender but not mushy. Stir in roasted chopped green chiles, cumin, and salt. Cook 1–2 more minutes to blend flavors, then remove from heat and cool before portioning into tamales.

Heat 1 tbs oil in a skillet over medium heat. Sauté the chopped onion until soft, about 3 minutes. Add garlic and cook 30 seconds. Add shredded cooked pork and 1/2 cup red chile sauce; stir and simmer 3–5 minutes until mixture is thick and cohesive. Season with salt to taste. Cool before using in tamales.

Warm the chosen sauce (red, green, or xmas — a 50/50 mix of red and green) in a small saucepan over low heat until simmering. Place the two steamed tamales on a plate, spoon 1/4 to 1/3 cup of sauce over them to coat, then sprinkle 2 tbs shredded cheese evenly over the sauced tamales so it melts from residual heat. For a saucier presentation, serve additional sauce on the side.

Reheat pinto beans and posole until hot (beans should be gently simmering; posole warmed through). Portion approximately 1 cup pinto beans and 1/2 cup posole per plate.

Arrange the two tamales on the plate with the open ends facing inward. Spoon the warmed beans to one side and posole to the other. Garnish with 1/2 cup shredded lettuce and 1/4 cup diced tomato alongside the tamales. Serve immediately while tamales are hot and cheese is melted.