Bean Tamales (Tameles de Frijoles) recipe

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Ingredients

dried corn husks
6 dried ancho chile peppers, seeded
3 cloves garlic
1 pinch ground cumin
salt and freshly ground black pepper to taste
1 tablespoon water, or as needed
1 tablespoon vegetable oil
1 (17 ounce) can refried beans
1 cup lard
2 pounds fresh corn masa dough
1 (4 ounce) can canned jalapenos, sliced

Nutrition Info

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
servingSize: -
sodium: 191.4 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Combine ancho chiles, garlic, cumin, salt, pepper, and a little water in a blender, blend salsa until smooth. Strain through a sieve.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Recipe Yield

24 tamales

Recipe Note

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]

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