Another winner from our new favorite cookbook, Healthy Latin Cooking. Lisa worked the masa dough while I cooked up the chicken filling, which included bell peppers, onion, garlic, jalapeños, and spices. Neither one of us had even considered making tamales before — it seemed much too complicated and time consuming. Well, it was time consuming, but most of that time didn’t require our presence: the corn husks had to soak for a few hours before assembling, and the tamales themselves sat in a steamer for an hour and a half. They were definitely worth the wait! Black beans topped with chopped onions, peppers, and cilantro made a nice accompaniment.