Three Sisters Tamales

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 medium summer squash (about 8 ounces), cut into ½-inch chunks
• 1 cup cooked or canned pinto or black beans, drained and rinsed
• ½ cup corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• ¾ teaspoon salt
• Hide ingredients for About 4 ounces dried corn husks, soaked, or one-pound package banana leaves, prepared as above 1 About 4 ounces dried corn husks, soaked, or one-pound package banana leaves, prepared as above (opens in new tab) About 4 ounces dried corn husks, soaked, or one-pound package banana leaves, prepared as above
  • About 4 ounces dried corn husks
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1¼ pounds boneless, skinless chicken thighs (about 5 thighs)
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 1 to 2 jalapeño or serrano peppers, seeded and finely chopped
  • 3 cups masa harina
  • 2¼ teaspoons baking powder
  • 1½ teaspoons salt
  • 2½ cups chicken broth or water, heated until steaming
  • 1 cup lard or vegetable shortening (8 ounces)
  • 1½ cups grated Monterey Jack, pepper Jack, or Oaxaca cheese (6 ounces)

  Sub-recipe steps

  1. Submerge in a bowl of warm water: About 4 ounces dried corn husks
  2. Let stand until soft and pliable, about 1 hour (you can leave them to soak overnight, if desired).
  3. Combine on a plate: 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon cayenne pepper
  4. Coat with the seasoning: 1¼ pounds boneless, skinless chicken thighs (about 5 thighs)
  5. Heat in a large skillet over medium heat: 2 tablespoons vegetable oil
  6. Add the chicken thighs and brown lightly on both sides, then cover and cook over medium-low heat until cooked through, about 10 minutes. Transfer to a plate. Add to the skillet and cook, stirring, until softened, about 5 minutes: 1 medium onion, thinly sliced
  7. Add and cook, stirring, for another 2 minutes: 1 to 2 jalapeño or serrano peppers, seeded and finely chopped
  8. Transfer the onions and peppers to a medium bowl. Finely shred the cooked chicken, add it to the bowl with the onions, and set aside. Stir together in a large bowl until blended: 3 cups masa harina; 2¼ teaspoons baking powder; 1½ teaspoons salt
  9. Slowly stir in until well combined: 2½ cups chicken broth or water, heated until steaming
  10. Beat in another large bowl with an electric mixer on high speed until fluffy, about 2 minutes: 1 cup lard or vegetable shortening (8 ounces)
  11. Gradually add the masa mixture one golf ball–sized piece at a time while beating on high speed. Once all the masa is added, continue beating until the dough is the consistency of fluffy mashed potatoes. In theory, the dough is ready when ½ teaspoon dropped into a glass of cold water floats, but even if it doesn’t, the tamales will still be delicious.
  12. Drain the corn husks and pat dry. Set aside 16 of the biggest ones. Have ready: 1½ cups grated Monterey Jack, pepper Jack, or Oaxaca cheese (6 ounces)
  13. Place a steamer insert or an expandable steamer in a deep stockpot, or use a tamale steamer. Fill the bottom of the pot or steamer with 1 to 2 inches of water (it should not touch the bottom of the steamer insert or rack). Line the bottom and sides of the pot or steamer with two-thirds of the remaining corn husks.
  14. To form the tamales, lay one corn husk rough side up on a work surface, with the pointed end closer to you. Spread ¼ cup masa dough thinly over the wide part of the husk, leaving the pointed end bare. Spoon 2 tablespoons of the chicken mixture in a vertical line down the center of the masa, then sprinkle with 1 ½ tablespoons of the cheese. Fold over the left and right sides to enclose the filling (if the husk is too small to enclose the filling, wrap with another husk), then fold the pointed end up. If desired, secure the tamale with kitchen string or leave it untied. Stand the tamale in the steamer, open end up. As you form the rest of the tamales, place them in the steamer.
  15. Cover the tamales with the remaining corn husks. Cover the pot, bring to a boil, and steam over medium heat until a husk peels away easily from the filling, about 1 hour. Add more boiling water to the pot during cooking if necessary.
  16. Remove from the heat and let stand, covered, for 5 minutes before serving. Or let cool completely and refrigerate for several days, or freeze for up to 3 months. Reheat in the steamer before serving.
• 1½ cups grated Monterey Jack, pepper Jack, or Oaxaca cheese (6 ounces)
• Hide ingredients for Masa mixture from Chicken and Cheese Tamales 1 Masa mixture from Chicken and Cheese Tamales (opens in new tab) Masa mixture from Chicken and Cheese Tamales
  • About 4 ounces dried corn husks
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1¼ pounds boneless, skinless chicken thighs (about 5 thighs)
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 1 to 2 jalapeño or serrano peppers, seeded and finely chopped
  • 3 cups masa harina
  • 2¼ teaspoons baking powder
  • 1½ teaspoons salt
  • 2½ cups chicken broth or water, heated until steaming
  • 1 cup lard or vegetable shortening (8 ounces)
  • 1½ cups grated Monterey Jack, pepper Jack, or Oaxaca cheese (6 ounces)

  Sub-recipe steps

  1. Submerge in a bowl of warm water: About 4 ounces dried corn husks
  2. Let stand until soft and pliable, about 1 hour (you can leave them to soak overnight, if desired).
  3. Combine on a plate: 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon cayenne pepper
  4. Coat with the seasoning: 1¼ pounds boneless, skinless chicken thighs (about 5 thighs)
  5. Heat in a large skillet over medium heat: 2 tablespoons vegetable oil
  6. Add the chicken thighs and brown lightly on both sides, then cover and cook over medium-low heat until cooked through, about 10 minutes. Transfer to a plate. Add to the skillet and cook, stirring, until softened, about 5 minutes: 1 medium onion, thinly sliced
  7. Add and cook, stirring, for another 2 minutes: 1 to 2 jalapeño or serrano peppers, seeded and finely chopped
  8. Transfer the onions and peppers to a medium bowl. Finely shred the cooked chicken, add it to the bowl with the onions, and set aside. Stir together in a large bowl until blended: 3 cups masa harina; 2¼ teaspoons baking powder; 1½ teaspoons salt
  9. Slowly stir in until well combined: 2½ cups chicken broth or water, heated until steaming
  10. Beat in another large bowl with an electric mixer on high speed until fluffy, about 2 minutes: 1 cup lard or vegetable shortening (8 ounces)
  11. Gradually add the masa mixture one golf ball–sized piece at a time while beating on high speed. Once all the masa is added, continue beating until the dough is the consistency of fluffy mashed potatoes. In theory, the dough is ready when ½ teaspoon dropped into a glass of cold water floats, but even if it doesn’t, the tamales will still be delicious.
  12. Drain the corn husks and pat dry. Set aside 16 of the biggest ones. Have ready: 1½ cups grated Monterey Jack, pepper Jack, or Oaxaca cheese (6 ounces)
  13. Place a steamer insert or an expandable steamer in a deep stockpot, or use a tamale steamer. Fill the bottom of the pot or steamer with 1 to 2 inches of water (it should not touch the bottom of the steamer insert or rack). Line the bottom and sides of the pot or steamer with two-thirds of the remaining corn husks.
  14. To form the tamales, lay one corn husk rough side up on a work surface, with the pointed end closer to you. Spread ¼ cup masa dough thinly over the wide part of the husk, leaving the pointed end bare. Spoon 2 tablespoons of the chicken mixture in a vertical line down the center of the masa, then sprinkle with 1 ½ tablespoons of the cheese. Fold over the left and right sides to enclose the filling (if the husk is too small to enclose the filling, wrap with another husk), then fold the pointed end up. If desired, secure the tamale with kitchen string or leave it untied. Stand the tamale in the steamer, open end up. As you form the rest of the tamales, place them in the steamer.
  15. Cover the tamales with the remaining corn husks. Cover the pot, bring to a boil, and steam over medium heat until a husk peels away easily from the filling, about 1 hour. Add more boiling water to the pot during cooking if necessary.
  16. Remove from the heat and let stand, covered, for 5 minutes before serving. Or let cool completely and refrigerate for several days, or freeze for up to 3 months. Reheat in the steamer before serving.