Bean and Cheese Tamales

Name: Bean and Cheese Tamales
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon baking powder; 850 grams black beans, drained and rinsed; 1 Tbsp canola oil; 237 milliliters chicken broth; 1 teaspoon chili powder; 473 milliliters cornmeal; 1 Tbsp chopped garlic; 1 Tbsp hot sauce; 118 milliliters grated Monterey jack cheese; 1 mediums onion, chopped; 8 servings Salt and freshly ground black pepper; 1 sticks cold unsalted butter, cut into cubes

You can never have too many main course recipes, so give Bean and Cheese Tamales a try. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 349 calories, 12g of protein, and 12g of fat per serving. If you have cornmeal, beans, canolan oil, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

Instructions

Watch how to make this recipe.

Put the oil into a small skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the onions and cook until softened, about 5 minutes.

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Onion

Add the garlic and cook for another 30 seconds.

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Garlic

Remove half and reserve it for the tamale dough.

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Tamales

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.)

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Salt And Pepper

Chili Powder

Hot Sauce

Cheese

Onion

Beans

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Frying Pan

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

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Baking Powder

Cornmeal

Salt

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Bowl

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

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Cornmeal

Butter

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Blender

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

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Broth

Dough

Mix in the reserved cooked onions and garlic

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Garlic

Onion

Cut parchment paper into 8 (8 by 8-inch) squares.

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Baking Paper

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.

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Cheese

Tamales

Beans

Dough

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.

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Water

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Steamer Basket

Pot

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.

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Tamales

Dough

Water

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Steamer Basket

Pot

Remove the tamales from paper wrapping and serve warm.

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Tamales

Equipment

Ingredients

Servings:

1teaspoon

baking powder 850grams

black beans, drained and rinsed 1Tbsp

canola oil 237milliliters

chicken broth 1teaspoon

chili powder 473milliliters

cornmeal 1Tbsp

chopped garlic 1Tbsp

hot sauce 118milliliters

grated Monterey jack cheese 1mediums

onion, chopped 8servings

Salt and freshly ground black pepper 1sticks

cold unsalted butter, cut into cubes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.