Tamales Plate Recipe

prepare husks

Soak corn husks in hot water for 30 minutes until pliable. Rinse and pat dry; keep a towel beneath to catch excess water.

make filling

Combine shredded cooked chicken with the red enchilada sauce in a bowl. If sauce is thick, warm 1 tablespoon oil in a small pan, add sauce and chicken, heat until cohesive and slightly saucy. Keep warm.

make masa dough

In a large bowl, beat lard or shortening until fluffy. In a separate bowl, mix masa harina, baking powder and 1.5 tsp salt. Gradually add warm chicken broth to the masa mix, stirring until a soft dough forms. Fold the dough into the whipped lard and beat (by hand or with a mixer) until dough is light and spreadable and floats in water test (drop a small ball in cold water — it should float). If too dry, add up to 2 tbs more broth.

assemble tamales

Lay one soaked husk flat (wide end toward you). Spread about 3 tablespoons of masa evenly in a 3x4 inch rectangle in the center, leaving 1/2 inch border at edges. Place 2 tablespoons of chicken filling along the center. Fold the sides of the husk inward over the filling, then fold up the bottom. Repeat to make 6 tamales. Tie with thin husk strips if desired.

steam tamales

Arrange tamales standing upright in a steamer with open ends up so they stay closed. Add boiling water to the steamer base (do not soak tamales). Cover and steam over medium-high heat for 60–75 minutes, checking water level occasionally and adding more boiling water as needed. After 60 minutes, test one tamal: masa should separate easily from the husk. If sticky, continue steaming and test every 10 minutes.

rest

When done, remove tamales and let rest 10 minutes before unwrapping. Use three tamales per plate.

Rinse rice under cold water until water runs clear. Drain well.

Heat 2 tablespoons oil in a medium saucepan over medium heat. Add rinsed rice and cook, stirring, until grains turn lightly golden, about 4–5 minutes.

Stir in chopped onion and minced garlic and cook 1 minute until fragrant. Add tomato sauce, chicken broth, and 1/2 tsp salt. Bring to a boil, then reduce to low, cover, and simmer for 18–20 minutes until liquid is absorbed and rice is tender.

Turn off heat and let rice rest, covered, 5 minutes. Fluff with fork before serving.

Heat lard or oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes.

Add drained pinto beans and cumin. Mash beans with a potato masher or fork while gradually adding reserved bean liquid (or water) until desired creamy consistency is reached—about 3–4 tablespoons to start, up to 1/4 cup. Cook, stirring, until heated through and thickened, 4–6 minutes. Season with 1/2 tsp salt, adjust to taste.

Optional: for very smooth beans, transfer to a blender or use an immersion blender, adding liquid as needed, then return to pan to warm.

Combine mixed greens, diced tomato, and thinly sliced red onion in a small bowl. Drizzle with 1 tablespoon olive oil, squeeze lime over the salad, season with 1/4 tsp salt and 1/8 tsp black pepper, and toss lightly.

Portion 2 cups of salad mixture across three plates (about 2/3 cup per plate total). Crumble cotija or queso fresco on top and sprinkle chopped cilantro if using.

Serve tamales (3 per plate) with a scoop of rice (about 1/2 cup cooked) and a scoop of refried beans (about 1/3–1/2 cup). Add optional sour cream/crema and hot sauce on the side; garnish tamales with a lime wedge.