Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan. Cover with water by 1".
Bring to a boil and cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
Transfer to a blender along with reserved liquid, sugar, cilantro, lemon juice and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature. Enjoy!
Cut tortillas into individual serving sizes with a 2" round cookie cutter
Brush top and bottom tortillas with olive oil, season with salt & pepper
Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
Meanwhile, preheat grill to high.
Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
Transfer grilled vegetables to a food processor. Pulse until chunky.
Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
Place beans in a medium mixing bowl and smash with a fork.
Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
Place a soaked corn husk on a flat surface.
Place 3 tablespoons of the masa mixture in the center of the corn husk.
Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
Add 1 tablespoon of sautéed vegetables to the well.
Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
Tie with a thin strip torn from an extra soaked husk.
Repeat to make 40 tamales in all.
In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
