Oaxaca Tamales, for the filling I browned then slow cooked beef, shredded then mixed with a chile sauce made with 2 types of dried chiles, as well as chipoltes.
The masa was freshly ground by Del Ray in Chicago.
The tamales were wrapped in banana leaves and then steamed.
On the left is ranchero beans inside two slices of plantain that were wrapped around a ring mold and deep fried.
On the top left is habanero pickled onions.