Tamale Duo (choice Of 2) Recipe

Soak husks

Soak the dried corn husks in hot water for 20–30 minutes until pliable. Drain and pat dry, keeping them covered so they don’t dry out.

Prepare masa

In a bowl, beat the lard or shortening until fluffy. In a separate bowl, combine masa harina, baking powder and salt. Gradually add warm stock to the masa, mixing to a soft dough. Fold the whipped lard into the masa until light and spreadable. The dough should be soft and hold together (about the texture of softened peanut butter).

Assemble tamales

Lay a soaked husk flat with the wide end at top. Spread about 3 heaping tablespoons (≈1/4 cup) of prepared masa in the center, leaving a 1/2-inch border on sides and a 1-inch border at the top and bottom. Add 2–3 tablespoons of chosen filling (see filling sections) in a thin line down the center of the masa. Sprinkle with about 1 tablespoon queso fresco, 1 tablespoon pico de gallo and a few cilantro leaves as appropriate to the selected filling. Fold the sides of the husk toward the center to encase the masa and filling, then fold the bottom up. Repeat for the second tamale.

Steam

Arrange tamales upright in a steamer basket with the open ends up. Cover with a damp towel and steam over simmering water for 50–60 minutes, checking water level occasionally. Tamales are done when the masa pulls away cleanly from the husk. Remove and let rest 5 minutes before unwrapping.

If not already cooked, poach or roast a small chicken breast and shred finely. Warm shredded chicken in a small saucepan with the red enchilada sauce over low heat until heated through and evenly coated (about 3–5 minutes). Taste and adjust salt. Keep warm until assembly.

If pork is not pre-cooked, braise pork shoulder until tender and shred. Warm shredded pork in tomatillo salsa (salsa verde) over low heat until combined and saucy, about 5 minutes. Adjust seasoning with salt or a squeeze of lime. Keep warm until assembly.

Roast or sauté the vegetable mix: heat 1 teaspoon oil in a skillet, sauté diced poblano, corn and zucchini until just tender (3–4 minutes). Season with salt. Toss with crema or cream sauce so vegetables are lightly coated. Let cool slightly before assembling so excess liquid doesn’t make masa soggy.

Heat 1 tablespoon oil in a small saucepan over medium heat. Add the finely chopped onion and sauté until translucent, 2–3 minutes. Add the rice and toast, stirring, about 2 minutes more. Stir in tomato sauce and then add the stock. Bring to a simmer, cover, reduce heat to low and cook until rice is tender and liquid absorbed, about 15 minutes. Fluff with a fork and keep warm.

In a small skillet, crumble and brown the cooked chorizo for 2–3 minutes to render fat and heat through. Add the drained beans and 1 tablespoon butter or oil. Mash beans with the back of a spoon or potato masher to desired texture, stirring until warmed and combined with chorizo. Add salt to taste and a splash of water or stock if too thick. Keep warm.

Place two tamales on each plate (or the chosen pair). Serve with a scoop of Mexican rice and a scoop of refried chorizo beans. Top each tamale with its respective sauce if desired (extra red sauce for chicken, extra salsa verde for pork, crema for vegetable), then sprinkle remaining queso fresco, pico de gallo and cilantro. Serve with lime wedges on the side.