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| Bean Tamales (Tameles de Frijoles) |
"Homemade ancho pepper chile sauce is blended with both the masa and the refried beans which offers those genuine Mexican bean tamales their unique taste. [Recipe originally submitted to Allrecipes.Com.Mx]"
Ingredients :
- dried corn husks
- 6 dried ancho chile peppers, seeded
- three cloves garlic
- 1 pinch floor cumin
- salt and freshly floor black pepper to flavor
- 1 tablespoon water, or as wished
- 1 tablespoon vegetable oil
- 1 (17 ounce) can refried beans
- 1 cup lard
- 2 kilos sparkling corn masa dough
- 1 (4 ounce) can canned jalapenos, sliced
Instructions :
| Prep : 1H | Cook : 24M | Ready in : 4H40M |
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- Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, vicinity on a work surface, and cover with a easy, damp towel.
- Place ancho chiles in a saucepan and cowl with water. Bring to a boil over medium heat and cook dinner till smooth, about 10 minutes. Drain.
- Combine ancho chiles, garlic, cumin, salt, pepper, and a little water in a blender; blend salsa till easy. Strain via a sieve.
- Heat oil in a huge skillet over medium warmness. Add 1/2 the salsa and prepare dinner, three to 5 minutes. Add refried beans, stir properly, and cook dinner till most of the liquid has evaporated, approximately five minutes. Set aside.
- Beat lard with an electric mixer until fluffy. Add masa and beat until well combined. Add remaining salsa and maintain beating until dough has a uniform red shade.
- Select 1 wide corn husk. Spread about 2 tablespoons masa combination onto the the corn husk, filling it up to 2 inches from the lowest and 1/4 inch from the pinnacle. Place 1 tablespoon of beans and 1 jalapeno slice inside the middle of the masa aggregate. Fold aspects of husk together, one over the opposite. Fold the lowest of the husk over the seam of the 2 folded aspects. Repeat with final husks.
- Place a steamer insert right into a saucepan and fill with water to simply under the bottom of the steamer. Bring water to a boil. Add tamales with the open aspect up and prepare dinner until filling is heated via and separates from the husk, approximately 1 hour. Let tamales rest for 15 mins before serving.
Notes :
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