Brown half lb of ground beef, remove from pan, drain most of the fat but keep some in the pan. Saute a diced onion in the fat until it starts to brown. Add 3 cloves diced garlic, cook 2 minutes. Add 3 cans of chipotle peppers in adobo sauce with most of the seeds removed. Cook a few more minutes, then add 2 large cans of whole peeled tomatoes. Cook this for about 10 minutes, then blend until smooth. Put the beef back in and add ¾ of a pint of cream and let this simmer slowly for about an hour. Finish with the rest of that cream pint just before serving.

First make a one and a half recipe of homemade pasta and stick it into the fridge. Next mix up 2 cups masa harina, corn from 2 cobs (be sure to scrape cobs for extra juice and flavor), a very diced and seeded jalapeno, and about a cup and a half of water. It should form a nice smooth peanutbutter-y texture. You may need to add more or less water to achieve the right texture. Mix in 8 oz of sharp cheddar. This amount should be perfect for the amount of pasta dough, and the recipe makes about 10 or more servings.

Roll out your dough but don't go to the thinnest setting. I went to the second thinnest. This is because the filling takes a little longer to cook so a thicker pasta is less likely to overcook in the time it takes to cook the tamale dough. Fill your ravioli with a little more than a tablespoon of tamale dough. Try and keep it together in a ball or square shape as you make the ravioli because in the end these tasted better than the ones that got flattened out too much. Cook your ravioli 9-10 minutes and don't stir too often to prevent breaking. Strain and immediately toss with the sauce. Top with cilantro.

You probably want to do the ravioli in 2 batches to not overcrowd the pot. Also you will have WAY more sauce than you need. Freeze the rest or toss it into some spaghetti.