Delicious tamales filled with a spicy bean mixture and wrapped in soft corn husks, perfect for a comforting meal.
Ingredients
15 pieces corn husks
4 pieces ancho chiles
2 cloves garlic
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
2 cups refried beans
1/2 cup lard
2 cups masa flour
1 piece jalapeño
Method
Start by soaking corn husks in a bowl of boiling water for approximately 3 hours. Once they are soft, drain and lay them out flat on a clean surface, covering with a damp cloth to keep them moist.
To make the salsa, boil ancho chiles in water for about 10 minutes until they are tender. After cooking, drain the chiles.
Blend the softened chiles with garlic, cumin, salt, and pepper, adding a little water to get a smooth texture. Pass the mixture through a sieve to eliminate any solids.
Heat oil in a large skillet over medium heat. Add half of the salsa and sauté for 3 to 5 minutes. Stir in the refried beans and cook until most of the moisture evaporates, around 5 minutes. Take off the heat.
In a separate bowl, use an electric mixer to whip the lard until fluffy. Gradually mix in masa flour until well combined, then add the remaining salsa, mixing until the dough turns a vibrant red.
Take a corn husk and starting 2 inches from the bottom, spread around 2 tablespoons of the masa mixture, leaving a 1/4 inch gap at the top. Add a tablespoon of the bean mixture and a slice of jalapeño in the center. Fold the sides over the filling and then fold the bottom up to secure. Repeat with the remaining husks and fillings.
Place a steamer insert in a saucepan and add water just below the insert. Bring the water to a boil. Arrange the tamales with the open end facing up in the steamer and cook for about 1 hour, or until the filling is hot and separates easily from the husk.
Let the tamales rest for 15 minutes before serving to allow the flavors to meld.
