Bean and Cheese Tamales

Total Time:
1 hr 55 min
Prep:
45 min
Cook:
1 hr 10 min

Yield:
8 tamales
Level:
Intermediate

Ingredients
  • 1 tablespoon canola oil
  • 1/2 medium onion, chopped
  • 1 tablespoon chopped garlic
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 tablespoon hot sauce
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper
  • 2 cups cornmeal
  • 1 teaspoon baking powder
  • 1/2 stick cold unsalted butter, cut into cubes
  • 1 cup chicken broth
  • 1/2 cup grated Monterey jack cheese
Directions
Watch how to make this recipe.
  • Put the oil into a small skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Remove half and reserve it for the tamale dough.

  • To the pan with the remaining onions add the beans, hot sauce, chili powder and season with salt and pepper, to taste. Stir to combine and cook until heated through, about 5 minutes. Set aside to cool slightly. (Reserve 1 cup for the Round 2 Recipe, Bean and Cheese Chalupas.)

  • In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder. Cut the butter into the cornmeal using a fork or a pastry blender. Add the broth, a little at a time, until the dough comes together. Mix in the reserved cooked onions and garlic

  • Cut parchment paper into 8 (8 by 8-inch) squares. Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle. Put a heaping tablespoon of the beans on top with a tablespoon of cheese. Bring the 2 corners of the paper at the ends of the rectangle up to encase the beans and cheese with the tamale dough. Fold the corners together a couple of times. Fold the other sides over to cover the seam and turn right side up. Continue this process with the remaining dough and filling.

  • Put a steamer basket into a large pot and add enough water to come just below the basket. Cover the pot and put it over medium-low heat to bring the water to a simmer. Put the tamales in the steamer basket. Cover and steam the tamales until the dough is cooked through, about 1 hour, Check after 30 minutes, you may need to add more water to the pot. Remove the tamales from paper wrapping and serve warm.


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