TAMALES

For the Beef Filling (Adapted from: Simple Mamá Cooks and De mi Rancho a Tu Cocina)

Preheat the oven to 275 °F.

Season the beef with salt, then transfer it to a high-sided skillet or dutch oven.

Add to the skillet bouillon cubes, oregano, bay leaf, white onion quartered, and garlic cloves. Add enough water to the pot to just submerge the beef about halfway.

Bring the mixture to a simmer on the stovetop, then transfer the uncovered skillet to the preheated oven.

Cook for 2 ½ - 3 hours, or until the beef is completely tender.

Meanwhile, toast the chiles in a high-sided skillet for 3-4 minutes. Then add the remaining ½ white onion and garlic cloves to the pot.

Cover the pepper with water and bring the mixture to a simmer. Turn off the heat, cover the pot and allow them to steep for 30 minutes.

Once steeped, transfer the chiles, onion, and garlic to a high-powdered blender. Add about 1 cup of the steeping liquid to the blender to aid the process.

Once the beef is cooked through and tender, shred the beef by hand and reserve.

Heat oil in a large high-sided skillet. Add the chile mixture and bring it to a simmer. Add the beef and cook for an additional 3-4 minutes.

Reserve until ready to serve.

For the Salsa Roja

Add the tomatoes and jalapeno to a sheet tray.

Broil the vegetables for 10-12 minutes or until charred.

Loosely tent the sheet tray to allow the vegetable to steam for 10 minutes.

Add the charred vegetables, onion, garlic, lime juice, and cilantro to a high-powered blender. Blend until homogenous but still chunky.

Season the sauce to taste with salt and reserve until ready to use.

For the Green Chicken Filling (Adapted From: Isabel Eats)

Butterfly the chicken breasts by slicing the meat in half widthwise, leaving only a thin connective piece about as thick as the remaining chicken breast.

Bring a large pot of water to a boil.

Add the chicken breast to the boiling water, turn off the heat, and cover. Allow the chicken to sit for 15-20 minutes, or until the internal temperature reaches 155°F.

Remove the chicken from the water and shred using two forks. Reserve until ready to use.

Add the onion, tomatillos, poblano pepper, jalapeno pepper, and serrano pepper to a sheet tray.

Broil the tomatillos and onion for 10-12 minutes or until charred. Tent the chiles and tomatillos with aluminum foil for 5 minutes, then carefully peel off the skin and remove the seeds.

Transfer the vegetables, garlic, reserved onion, and cilantro to a food processor. Blend the sauce until homogeneous. If the mixture is too thick, add 2 tablespoons of water at a time until thin enough to puree.

Transfer the green sauce to a bowl and season to taste with salt, then combine the sauce and the chicken in a bowl. Reserve until ready to use.

For the Tamales

Bring a large pot of water to a simmer, then turn off the heat. Add the corn husks and allow them to soak for 2-3 hours. Make sure to weigh the husks down if they are floating. Once pliable, strain and reserve.

In a large bowl, combine the masa and water, making use sure to only add enough water to form a crumbly dough. Let this mixture sit for 15 minutes.

In the bowl of a stand mixer, add the lard and whisk for 2-3 minutes or until fluffy. Add the baking powder and salt to the lard, then mix again until well incorporated.

Using the paddle attachment, slowly add portions of the masa mixture to the lard mixture. Make sure to scrape down the bowl between additions. Add more water as necessary to achieve a soft dough consistency.

Remove about ⅔ of the dough from the bowl. Reserve the remaining ⅓ of the dough in the bowl for later.

Spread an even layer of tamales dough on the soaked corn husks. Add a heaping spoonful of the Green Chicken Filling or Beef Filling to the center of the corn husk, making sure to leave a 1-inch border on all sides.

Roll the corn husk and then, fold the excess corn husk over itself. Using strips of corn husk, secure the tamale with a tie around the middle. Repeat with the remaining dough and filling.

Add the sugar, cinnamon, raisins, walnuts, pineapple, and food coloring (if using) to the reserved tamales dough in the mixing bowl. Mix until well combined, then repeat the filling and wrapping process.

Prepare a large pot with a removable steamer basket with about 1-inch of water. Place a small metal bowl in the center of the steamer basket, then place the wrapped tamales in the basket facing upwards. Use the metal bowl and the sides of the pot to prop the tamales up.

Cover the tamales with extra corn husks and a damp clean dish towel. Then place a lid over the pot and steam the tamales for 1 - 2 hours. Or until the filling easily releases from the corn husks.

Let the tamales cool for 20-30 minutes before optionally serving with crema, Salsa Roja, and cilantro.