Laura's tamales were from Nana's Bakery.

3-4 zucchini or yellow squash sliced (I used 2 of each)

1 cup yellow onion, chopped

1/4 cup butter

1/4 t. garlic salt or 2 cloves fresh garlic, minced (I used fresh garlic)

1  4 oz. can chopped green chiles

1  15 oz. can whole kernel corn

1/2 t. salt (if using fresh garlic)

dash pepper

1 cup grated cheddar cheese

Sauté squash in butter for several minutes, then add onions and continue to sauté until soft.

Add garlic salt (or fresh garlic and salt), chiles, and corn. Mix well. Put in buttered 1-1/2 qt. casserole, top with cheese.

Bake at 400º for 20 minutes.

6 servings (there were 12 of us).

3 lbs. beef chuck roast (cut in big chunks)

2 T. olive oil

1 T. dried red chili (I use Chimayo)

2 T. green chilies (I use 505 Southwestern flame roasted) 

2 t. dried cumin

2 t. dried oregano

2 t. salt

1 t. black pepper

1 onion, peeled and quartered

2 cloves garlic, mashed

1 cup water

Heat Instant Pot on low sauté mode. Add oil and brown the meat. Then sprinkle meat with spices and chilies. Add onion chunks. Pour water around edges of the pot.

Cook on manual/high pressure. Slow-release pressure. 

Remove meat from pot and shred. Strain the juices, removing onions and keeping the green chilies. Retain as much of the liquid as you desire (I keep about a cup).

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