THREE SISTERS TAMALES
16 tamales
“Three sisters” refers to three indigenous North American staple crops that were often grown together—corn, beans, and squash. They make fine companions inside a tamale as well.
Heat in a large skillet over medium heat:
- 2 tablespoons vegetable oil
Add and cook, stirring occasionally, until the onion is softened and the squash is barely tender, about 8 minutes:
- 1 medium onion, thinly sliced
- 1 medium summer squash (about 8 ounces), cut into ½-inch chunks
Stir in:
- 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
Set aside. Have ready:
- About 4 ounces dried corn husks, soaked, or one-pound package banana leaves, prepared as above
- 1½ cups grated Monterey Jack, pepper Jack, or Oaxaca cheese (6 ounces)
Prepare:
- Masa mixture from Chicken and Cheese Tamales
Fill the tamales and steam as directed.