Poblano and Cheese filling (for about 80 tamales)
Bean and Squash filing (for about 60 tamales)
Tamale Dough (enough for about 140 tamales)
In a large frying or sauté pan, add olive oil and onions and sauté on medium heat until translucent. Add the jalapeño, garlic, and lime zest and sauté for another minute or two. Add the butternut squash and cook until it just starts to soften. Add the black and pinto beans. Salt to taste. Remove from heat. Add the cilantro and lime juice when the filling has cooled to room temperature. Then begin Tamale Assembly.
For every 2 cups of masa harina (meal), add ½ cup of shortening or lard, 1tsp. of salt. Add hot broth a little at a time to masa and mix with your hands to get a smooth, spreadable consistency.