In this authentic Mexican recipe for bean tamales both the masa and the refried beans are mixed with a homemade ancho chile salsa adding a mild smoky flavor to every bite
Prep Time
3 hrs 15 mins
Dificult
Medium
Servings
5 hrs 45 mins
Ingredients
Instructions
Start the tamales: Place corn husks into a bowl
cover with boiling water
and soak for about 3 hours. Drain
place on a work surface
and cover with a clean
damp towel.
Make the salsa: Place ancho chiles into a saucepan
cover with water
and bring to a boil over medium heat; cook until soft
about 10 minutes. Drain.
Combine ancho chiles
garlic
cumin
salt
and pepper in a blender. Add water and blend until smooth. Strain through a sieve.
Finish the tamales: Heat oil in a large skillet over medium heat. Add 1/2 of the salsa and cook for 3 to 5 minutes. Stir in refried beans until well combined; cook until most of the liquid has evaporated
about 5 minutes. Remove from the heat.
Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add remaining salsa and continue beating until dough is uniformly red in color.
Select one wide corn husk. Starting 2 inches from the bottom of the husk
spread about 2 tablespoons masa mixture over the surface
ending about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of masa mixture. Fold the sides of the husk together
one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat to make remaining tamales.
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; cook until filling is heated through and separates from the husk
about 1 hour.
Let tamales rest for 15 minutes before serving.
