Tamale Plate Recipe

Prepare corn husks

Place dried corn husks in a large bowl and cover with warm water. Soak for 30 minutes to soften. Drain and pat dry before assembling.

Make masa dough

In a mixing bowl, combine masa harina, baking powder, and 1 tsp salt. Beat lard (or shortening) into the dry mix until fluffy using a hand mixer or whisk. Gradually add warm broth, mixing until a soft, spreadable dough forms. The dough should be light and hold together; adjust with up to 2–4 tbsp additional broth if needed.

Prepare filling

If using shredded pork or chicken, warm it with up to 1/4 cup of its cooking liquid or a little broth so it stays moist. Season lightly with salt and pepper to taste.

Assemble tamales

Lay a softened corn husk flat, narrow end facing you. Spread about 1/3 cup of masa dough into a 3x4 inch rectangle in the center of the husk, leaving a 1/2 inch border at the edges. Place about 1/4 cup of shredded meat down the center of the dough. Fold the long sides of the husk over the filling, then fold up the bottom. Repeat for remaining husks (makes about 8 tamales; use 2 tamales per plate).

Steam tamales

Arrange tamales upright in a steamer basket with open ends up. Add boiling water to the pot below (not touching tamales) and cover. Steam over medium-high heat for about 1 to 1¼ hours, checking water level occasionally and adding more boiling water as needed. Tamales are done when masa pulls away from the husk easily and is firm to the touch.

Cook aromatics and beef

Heat 1 tbsp oil in a skillet over medium heat. Add the diced yellow onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30 seconds. Add ground beef and break up with a spoon; cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if needed.

Simmer chili

Stir in ancho chile powder, ground cumin, tomato sauce, broth, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, reduce heat to low, and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until ready to top tamales.

Make sour cream sauce

Whisk together 1/2 cup sour cream, 1 tsp lime juice and 1/8 tsp salt until smooth. If the sauce is too thick, thin with 1–2 tsp water or milk to a pourable consistency.

Prepare cheese and onion

Shred cheese if not pre-shredded. Finely dice white onion and keep ready to garnish.

Assemble toppings on tamales

Place two warm tamales on each plate (remove husks or serve with husk on side). Spoon 1/3 to 1/2 cup chile con carne over the tamales. Sprinkle about 3 tablespoons of shredded cheese evenly over the chile so it melts from the heat. Drizzle 2 tablespoons of the sour cream sauce over the top and finish with 1–2 tablespoons fresh diced white onion.

Cook rice

In a small saucepan, combine 1 cup rinsed rice, 1.5 cups water, 1 tsp butter or oil and 1/4 tsp salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Warm beans

Place 1 cup canned beans in a small saucepan over low heat with 1/4 tsp cumin (optional) and a splash of water. Warm gently, stirring, for 3–5 minutes until heated through. Taste and adjust salt.

Plate

On each plate, serve two tamales topped with chile con carne, melted cheese, sour cream sauce, and diced onion. Add approximately 1/2 cup cooked rice and 1/2 cup warmed beans alongside. Garnish with an extra lime wedge if desired.