Bean And Cheese Tamales

Serves: 6

Aurelia Collier

1 January 1970

Based on User reviews:

53

Spice

51

Sweetness

49

Sourness

34

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1 tbsp

Canola Oil

1 medium

Onion (chopped)

1 tbsp

Garlic (chopped)

2

Black Beans (15-ounce cans, drained and rinsed)

1 tbsp

Hot Sauce

1 tsp

Chili Powder

1

Salt

1

Ground Black Pepper (freshly)

2 cups

Cornmeal

1 tsp

Baking Powder

1

Unsalted Butter (stick cold, cut into cubes)

1 cup

Chicken Broth

1 cup

Monterey Jack Cheese (grated)

Directions:

1

Watch how to make this recipe

2

Put the oil into a small skillet over medium heat

3

Add the onions and cook until softened, about 5 minutes

4

Add the garlic and cook for another 30 seconds

5

Remove half and reserve it for the tamale dough

6

To the pan with the remaining onions add the beans, hot sauce, chili powder and season with salt and pepper, to taste

7

Stir to combine and cook until heated through, about 5 minutes

8

Set aside to cool slightly

9

(Reserve 1 cup for the Round 2 Recipe, Bean and Cheese Chalupas

10

) In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder

11

Cut the butter into the cornmeal using a fork or a pastry blender

12

Add the broth, a little at a time, until the dough comes together

13

Mix in the reserved cooked onions and garlic Cut parchment paper into 8 (8 by 8-inch) squares

14

Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle

15

Put a heaping tablespoon of the beans on top with a tablespoon of cheese

16

Bring the 2 corners of the paper at the ends of the rectangle up to encase the beans and cheese with the tamale dough

17

Fold the corners together a couple of times

18

Fold the other sides over to cover the seam and turn right side up

19

Continue this process with the remaining dough and filling

20

Put a steamer basket into a large pot and add enough water to come just below the basket

21

Cover the pot and put it over medium-low heat to bring the water to a simmer

22

Put the tamales in the steamer basket

23

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

24

Remove the tamales from paper wrapping and serve warm