Momsmoms Black Bean Tamale Chili Recipes
BEAN TAMALES (TAMELES DE FRIJOLES)
Homemade ancho pepper chile sauce is mixed with both the masa and the refried beans which gives these authentic Mexican bean tamales their unique flavor. [Recipe originally submitted to Allrecipes.com.mx]
Provided by María Eugenia
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 24
Number Of Ingredients 11
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
- Place ancho chiles in a saucepan and cover with water. Bring to a boil over medium heat and cook until soft, about 10 minutes. Drain.
- Combine ancho chiles, garlic, cumin, salt, pepper, and a little water in a blender; blend salsa until smooth. Strain through a sieve.
- Heat oil in a large skillet over medium heat. Add 1/2 the salsa and cook, 3 to 5 minutes. Add refried beans, stir well, and cook until most of the liquid has evaporated, about 5 minutes. Set aside.
- Beat lard with an electric mixer until fluffy. Add masa and beat until well combined. Add remaining salsa and continue beating until dough has a uniform red color.
- Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of beans and 1 jalapeno slice in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 16.5 g, Cholesterol 9.7 mg, Fat 10.1 g, Fiber 2.8 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 191.4 mg, Sugar 0.3 g
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- Soak the corn husks: Place the corn husks in a large pot and cover with hot water. Let sit until pliable. Meanwhile, prepare the filling and masa.
- Make the filling: Finely chop 2 serrano peppers (remove the seeds first if you want it less spicy) and 1 large garlic clove, and place both in a small bowl. Dice 1 small yellow onion and coarsely chop 1/2 cup cilantro.
- Heat 2 tablespoons canola oil in a large skillet over medium heat until shimmering. Add the onion and sauté until translucent. Add the serrano and garlic and sauté until the serrano turns bright green. Add the cilantro, 1 1/2 cups cooked black beans, and 1 cup water. Reduce the heat to medium-low and simmer until about half of the water has evaporated, about 10 minutes.
- Remove from the heat. Use a potato masher and mash the bean mixture, keeping some of the beans whole. Taste and season with salt as needed. Cover to keep warm.
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