Tamales (2) Red Beef, Green Corn, Green Chicken With Rice, Beans Recipe

Soak corn husks in warm water until pliable, about 30 minutes. Drain and pat dry.

Prepare the beef filling: In a skillet, sauté onion and garlic in 1 tablespoon oil until translucent. Add shredded beef, red chili sauce, cumin, and oregano; simmer 10–15 minutes to blend flavors. Season with salt to taste.

Make the masa dough: In a large bowl, whisk together masa harina, baking powder, and salt. Gradually stir in beef broth and 1/2 cup of lard, then beat with a mixer or vigorous whisk until dough is light and fluffy.

Assemble tamales: Spread a generous thin layer of masa on the center of a softened corn husk. Place 1–2 tablespoons of beef filling along the center, roll, and fold the sides to enclose. Tie with a strip of husk if desired.

Steam tamales: Place tamales in a steamer basket, open ends upright. Steam over simmering water for 1 1/2 hours until masa separates easily from the husks. Keep an eye on water level, adding more boiling water as needed.

Rest and serve: Let tamales rest 10 minutes after steaming. Serve warm with extra red chili sauce if desired.

Prepare the corn husks as above until pliable.

Masa with corn: In a large bowl, combine masa harina, baking powder, and salt. Mix in 1 1/2 cups vegetable broth and 1/2 cup lard until dough is light. Fold in fresh corn kernels and chopped cilantro; reserve remaining corn for stuffing if desired.

Add salsa verde: Mix in green salsa to the masa with corn to give color and moisture.

Assemble tamales: Spoon masa with corn onto the husk, add a small amount of queso fresco if using, roll, and seal.

Steam tamales: Steam for 1 1/2 hours until masa is firm and separates from the husk.

Serve: Rest briefly and serve with salsa verde or your favorite salsa.

Season the chicken with a pinch of salt and pepper.

In a heavy-bottomed pot, heat olive oil over medium heat. Brown the chicken on all sides, then remove and set aside.

Sauté onion and garlic in the same pot until translucent, about 3–5 minutes.

Stir in the rice and toast for 2–3 minutes until glossy.

Add green salsa or tomatillo sauce and chicken broth. Return the chicken to the pot.

Bring to a simmer, cover, and cook until rice and chicken are tender (about 20–25 minutes). Check liquid and add more broth if needed.

Once chicken and rice are cooked, stir in chopped cilantro. Season with salt and pepper to taste.

Let rest 5 minutes before serving.

Rinse beans under cold water. For quicker cooking, soak beans overnight in water.

In a large pot, heat oil over medium heat. Sauté onion and garlic until soft.

Add beans and water (or broth), bay leaf, cumin, and salt. Bring to a boil, then reduce to a simmer.

Simmer uncovered until beans are tender, about 1–1 1/2 hours (shorter if soaked). Add more water if necessary.

Optional mash: For refried-style beans, mash with a wooden spoon or potato masher and fry in a little oil until creamy; adjust salt to taste.

Serve warm as a side.