It's time to make tamales!

"Second: Follow the recipe from Simona Padilla, who owned a meat market at 24th and York streets for 15 years. There, she started cooking Mexican dishes to sell. Although she says she's mostly a home cook, she's gone on to cook for the likes of the Mexican consul, then-Mayor Gavin Newsom, and fundraising events for the Society of Professional Journalists, among other organizations."

"Simo's Tamales (makes approximately 24) 4 chicken thighs1 pasilla chile2 pounds of prepared masa (ask for masa preparada for tamales at La Palma)2 garlic clovessalt and pepper2 dry California chiles1 dry guajillo chile1 dry pasilla chile1 bay leaf1/4 cup pumpkin seeds1/4 cup sesame seeds1 bag dry corn husks Soak corn husks in water for at least one hour. Place in a bowl. For chicken tamales: Boil chicken thighs or breasts in water and salt. Keep broth for salsa."

"To make the salsa, take out seeds from dry California chiles, guajillo chile, and pasilla chile. Sautee in oil. Put in blender with garlic, 1/2 cup of water, pumpkin seeds and sesame seeds. Pour salsa in leftover chicken broth. Add a bay leaf and cook salsa on stove for a few minutes. For rajas tamales: Remove seeds from fresh pasilla chiles and cut in three strips. Cut Monterrey cheese in strips."

Prepared masa from La Palma Mexicatessen is recommended. The tamales yield about 24 and use chicken thighs or rajas fillings. Ingredients include prepared masa, chicken, pasilla, guajillo and California chiles, garlic, pumpkin and sesame seeds, bay leaf, Monterrey cheese, salt, pepper, and dry corn husks. Corn husks should soak at least one hour. For chicken, boil meat and reserve broth for the salsa. Toast and blend dried chiles with garlic, seeds and water, then simmer the blended salsa in the reserved broth with a bay leaf. Spread masa on husks, add filling, fold, and steam 25–30 minutes.

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