Bean Tamales

🛒 Ingredients

• Masa harina for tamales 40 g · 144 kcal
• Lard 28 g · 255 kcal
• Warm vegetable or chicken broth 60 g · 6 kcal
• Baking powder 1 g · 0 kcal
• Cooked black beans 42 g · 54 kcal
• White onion 13 g · 5 kcal
• Garlic 2 g · 3 kcal
• Chipotle peppers in adobo sauce 3 g · 3 kcal
• Ground cumin 0 g · 0 kcal
• Dried corn husks 0 g · 0 kcal

👨‍🍳 Instructions

1. Soak about 24-30 dried corn husks in hot water for at least 30 minutes, or until pliable; separate them and keep them submerged.
2. For the filling, sauté chopped onion and minced garlic in a pan until softened, then add minced chipotle peppers, ground cumin, and cooked black beans.
3. Mash the bean mixture lightly with a fork or potato masher, season with salt to taste, and set aside.
4. In a large bowl, beat the lard with an electric mixer until very light and fluffy, about 5-7 minutes.
5. Gradually add the masa harina, baking powder, and a pinch of salt to the whipped lard, alternating with warm broth, until a soft, spreadable dough forms.
6. To assemble, take a soaked corn husk, spread about 2-3 tablespoons of masa dough evenly over the wider end, leaving a border around the edges.
7. Place about 1-2 tablespoons of the bean filling in the center of the masa, then fold the sides of the husk over the filling, and fold up the bottom to seal.
8. Arrange the tamales upright in a steamer basket over simmering water, ensuring they are not submerged, and steam for 60-90 minutes until the masa separates easily from the husk.