I am not sure where we found this recipe, but it is one of our top favorites. The tamales do take a good afternoon to prepare, but there is often extra to share or to freeze.
Look for the corn husks at a Mexican store if there is one near you. Soak the dried beans over night before cooking, or see notes to use canned beans. Be sure to soak the corn husks a few hours ahead of time. Homemade tomatillo sauce is recommended.
Ingredients
- 16 oz package corn husks
- 2 garlic cloves minced
- 2 onion chopped
- 1 tsp Oregano
- 1 tsp chili powder or chipotle powder
- 2 c dried black beans
- 1 tsp salt
- 6 c Water
- 1 c Pepper jack or Jack cheese cut into 1/4 inch cubes
- tomatillo sauce Homemade or favorite brand
- Masa
- 7 c masa harina
- 4 1/2 c hot water
- 2 c vegetable broth or chicken broth
- 1 1/2 tsp baking powder
- 20 oz pork lard
- 2 tsp salt
- 2 tsp chile powder or chipotle powder (opt)
Servings: tamales
Instructions
Bean Mixture
- Starting the night before, soak beans in water to cover them and a little apple cider vinegar.
- Drain.
- Combine the garlic, onion, oregano, chile powder, soaked black beans, salt and water and cook on low until beans are tender.
- Transfer cooked beans to bowl to cool.
- When cool, stir in cheese.
- Stir in 2 cups of prepared tomatillo sauce.
Make Masa
- Cover the husks in very hot water, weight with plate to keep submerged and let sit for a couple of hours before forming tamales.
- Combine masa harina with hot water.
- Beat lard, salt, and baking powder until light in texture.
- Beat in harina in three additions.
- Add 2 cup broth, beat 30 seconds plus until a small dallop floats to top of cold water.
Preparing tamales
- Tear a few corn husks into thin strips.
- Remove on large husk from soaking bowl, rinse and pat dry.
- Place on table with narrow edge toward you.
- Put 1/4 c of masa into 3-4 inch square in center of husk.
- Spoon 1-2 Tbl bean mixture in a line down middle of square.
- Fold sides of husk in, then fold bottom up and tie with thin strip.
- Using pot with steamer basket, add a few inches of water and bring to boil.
- Stand tomales vertically, cover pan with lid and steam 30-45 minutes or until the masa no longer feels sticky.
- Add extra simmering water to add to pot so it does not get dry.
- Serve with sour cream and tomatillo sauce.
Recipe Notes
If using canned beans, drain well. Saute with onion, garlic, chile powder and salt. Continue recipe as stated.
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