Jalapeño Tamales, Roasted Salsa Verde and Savory Black Beans

Instructions

1. 1

   Prepare the Corn Husks

   • Place the dried corn husks in a large bowl or stockpot.
   • Cover them completely with very hot water. Use a heavy plate or bowl to keep them submerged.
   • Let them soak for at least 45-60 minutes, or until they are very soft and pliable. Once soaked, separate them carefully.
2. 2

   Make the Jalapeño Filling

   • While the husks soak, heat the vegetable oil in a large skillet over medium heat.
   • Add the sliced onion and jalapeños. Sauté for 6-8 minutes, stirring occasionally, until softened.
   • Stir in the minced garlic and ground cumin, and cook for 1 minute more until fragrant.
   • Season with 0.5 tsp of salt. Remove the skillet from the heat and set aside to cool completely.
3. 3

   Prepare the Masa Dough

   • In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the vegetable shortening on high speed for 3-5 minutes until it's light, white, and fluffy.
   • In a separate large bowl, whisk together the masa harina, baking powder, and 1.5 tsp of salt.
   • With the mixer on low speed, add about one-third of the masa mixture to the whipped shortening, followed by one-third of the warm vegetable broth. Mix until just combined.
   • Repeat this process two more times, scraping down the sides of the bowl as needed, until all ingredients are incorporated.
   • Increase the mixer speed to medium and beat for 5-8 minutes. The dough should be airy and have a texture similar to thick spackle or frosting.
   • Perform the float test: drop a small (1/2 tsp) piece of masa into a glass of cold water. If it floats, it's ready. If it sinks, continue beating for another 2-3 minutes and test again.
4. 4

   Assemble the Tamales

   • Take a soaked corn husk and pat it dry. Lay it flat with the smooth side up and the wider end towards you.
   • Spread about 3-4 tablespoons of masa in a rectangle on the husk, starting from the wide end and going up about two-thirds of the way, leaving a 1/2-inch border on the sides.
   • Place a strip of cheese and a spoonful of the cooled jalapeño-onion mixture down the center of the masa.
   • Fold one long side of the husk over the filling, then fold the other side over it, creating a sealed tube.
   • Fold the bottom (narrow) empty end of the husk up over the filled part to enclose the bottom.
   • Repeat with the remaining husks, masa, and filling. You can use thin strips of corn husk to tie them if desired.
5. 5

   Steam the Tamales

   • Prepare a large stockpot with a steamer insert. Add 2-3 inches of water to the bottom, ensuring the water level is below the basket.
   • Line the bottom of the steamer basket with a few extra corn husks.
   • Arrange the tamales standing upright in the steamer, with the open end facing up. Pack them snugly but not too tightly, as they need room to expand.
   • Bring the water to a boil over high heat, then reduce the heat to a medium-low to maintain a steady simmer.
   • Cover the pot with a tight-fitting lid and steam for 60 to 75 minutes. Check the water level every 20-30 minutes, adding more boiling water as needed to prevent the pot from running dry.
   • To check for doneness, carefully remove one tamal. The masa should be firm and easily pull away from the corn husk.
6. 6

   Rest and Serve

   • Turn off the heat and let the tamales rest in the pot, covered, for at least 15-20 minutes. This step is crucial for the masa to firm up.
   • Carefully remove the tamales from the pot. Serve warm, instructing guests to unwrap them from the husk before eating.