Tamales - Corn and Black Bean; Baked Squash and Sweet Potato; Green Chili Sauce; Corn Jalapeno Salsa; Mango Avocado Salsa; Tomato Salsa; Green Tomatillo Serrano Salsa

Has making tamales always eluded you? Would you like to see step-by-step how to make tamale dough and a filling and roll them into beautiful tamales? They feature a filling made of beans, squash, carrots; and a vegetable sauce accented with green chilies. Tamales freeze well, so make a lot and enjoy them on several different occasions.

Tamales – Corn and Black Bean / Baked Squash Sweet Potato Onion Garlic with Green Chili Sauce (make 12, serve 4)

Husks:
12 large corn husks

Place corn husks in a large bowl.  Boil water and cover husks with water.  Let soak for 30 minutes.

Masa:
Masa harina
Oil
Salt

Filling:
2 yellow squash
2 large sweet potatoes
1 yellow onion
1 clove garlic minced
2 tablespoons olive oil
Salt

Cut squash and peeled sweet potatoes into ½ inch cubes.  Chop onion. Mince garlic.  In a roasting pan, coat with oil.  Salt.  Bake in oven at 350 degrees for one hour.  Mash together when cooked.  Salt to taste. 

Green Chili Sauce  
2 tablespoons rice flour
1 tablespoon of olive oil
1 can (size) Anaheim chilies, chopped
1/3 to ½ can of jalapeno chilies, chopped
1 cup chardonnay wine
1 tablespoon vegetable bouillon
½ teaspoon garlic salt

Make a roux with the oil and flour.  When browned, add chilies, wine bouillon and salt.  Put lid on pot and let cook on low heat for 15 minutes. 

Assembly:

Place one large corn husk on working surface.  Pat off excess soaking water with a paper towel.  Press corn masa on the middle of the husk (about ¼ inch thick).  Add 2 tablespoons of filling.  Roll tamale by turning up the bottom edge first and rolling from side to side.  Tie top with a strip of husk. 

Steam tamales for 1 hour.  Serve with green chili sauce. 

Salsas - Corn Jalapeno, Mango/Avocado, Fresh Tomato

Corn Jalapeno Salsa
1 yellow onion
½ cup chopped cilantro
1 cup of frozen corn (defrosted)
1 minced (de-seeded) jalapeno
4 tomatoes, chopped
1 tablespoon lime juice
1 four ounce can of Anaheim chilis
½ teaspoon salt

Chop onion, mince jalapeno, chop tomatoes.  Mix all ingredients in bowl.  Adjust salt to taste. 

Mango Avocado Salsa:
1 mango quartered
1 avocado quartered
½ jalapeno, minced
1 tablespoon lime juice
1 tablespoon honey
¼ cup chopped cilantro leaves

Mix ingredients in a bowl and serve.

Tomato Salsa:
3 fresh tomatoes, peeled, chopped
1 small yellow onion, chopped
1 jalapeno, minced
2 tablespoons lime juice
½ cup fresh cilantro, chopped
2 cloves garlic, minced
½ teaspoon salt

Blanche tomatoes in boiling water for one minute.  De-core and peel skin off. Chop. Chop remaining ingredients and add to bowl.  Serve.

Green Salsa:
1 tomatillo, chopped
1 teaspoon olive oil (for sautéing)
2 cloves garlic, minced
1 minced Serrano chili
½ bunch chopped cilantro (about 1 cup)
½ bunch chopped curly parsley (about 1 cup)
½ teaspoon dried oregano
½ cup olive oil
¼ cup rice vinegar
¾ teaspoon garlic salt

Blanche tomatillo in boiling water for one minute.  Remove skin.  Sauté chopped tomatillo in 1 teaspoon of olive oil until soft.  In a food processor, mince garlic and de-seeded Serrano chili.  Add cilantro and parsley.  Process again.  Add tomatillo, oil, vinegar, oregano and salt.  Process until leaves are chopped but not enough to emulsify the oil. Adjust salt to taste.  Let it sit for 15 minutes before serving. 

Using rice tortillas, roll burritos.  Top with any, or several salsas (see above).  Side dish: Lime Rice (see above).