Combo 11-(2) Tamales Recipe

Soak corn husks in warm water until pliable, about 1 hour.

In a large bowl, combine masa harina, baking powder, and salt. Stir in melted lard and gradually beat in warm chicken stock until the dough is light and spreadable.

In a skillet, warm shredded pork with green chilies; stir in shredded cheese to melt. Reserve filling.

Drain and pat corn husks dry; pat masa dough onto center of each husk, spread evenly.

Place a line of pork-cheese filling on dough; fold sides and roll up husk to enclose filling. If desired, tie with a strip of husk.

Prepare steamer and arrange tamales upright in steamer basket. Steam over simmering water for 90-120 minutes, until masa pulls away from husk.

In a pot, heat oil over medium heat. Add rice and toast until lightly golden, about 3-4 minutes.

Add chopped onion and garlic powder; cook 1-2 minutes until onion is translucent.

Stir in tomato sauce; pour in chicken stock. Bring to a boil.

Reduce heat to low, cover, and simmer 15-20 minutes until rice is tender and liquid is absorbed.

Fluff with a fork and season to taste with salt if needed.

In a saucepan, warm refried beans with water or stock until smooth.

Stir in oil and cumin; simmer 5-7 minutes, adjusting the consistency with additional stock if needed.

Warm salsa if desired. Prepare lime wedges and chop cilantro.

To serve, plate tamales with a scoop of rice and beans. Dollop crema on tamales and garnish with cilantro and lime wedges.