Get ready to embark on a culinary adventure that will tantalize your taste buds and warm your heart! These Spicy Black Bean and Cheese Tamales are not just a dish; they’re a celebration of vibrant Mexican flavors wrapped in a cozy corn husk. Whether you're hosting a festive gathering or simply craving a delicious homemade meal, these tamales are sure to impress. With a delightful blend of creamy cheese, hearty black beans, and a kick of chili powder, each bite is a burst of flavor that will leave you wanting more. Dive into this recipe and discover how easy it is to create your own tamale masterpiece!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mexican
Serves: 12 tamales
Ingredients
- 2 cups masa harina
- 1 cup vegetable broth
- 1/2 cup vegetable oil
- 1 can black beans, drained and rinsed
- 1 cup cheese, shredded
- 1 teaspoon chili powder
- 12 corn husks, soaked in water
Instructions
- Prepare corn husks by soaking them in warm water for at least 30 minutes to soften and become pliable.
- In a large mixing bowl, combine masa harina, vegetable broth, and vegetable oil. Mix thoroughly until a smooth, soft dough forms with a consistency similar to mashed potatoes.
- In a separate bowl, mash black beans and mix with shredded cheese and chili powder to create the tamale filling.
- Drain corn husks and pat dry with a clean kitchen towel. Spread about 3 tablespoons of masa dough in the center of each husk, leaving space at the edges.
- Place a spoonful of black bean and cheese filling in the center of the masa dough.
- Carefully fold the sides of the corn husk inward, then fold the bottom up to enclose the filling completely.
- Arrange tamales standing upright in a large steamer pot with about 2 inches of water at the bottom.
- Cover and steam the tamales over medium-high heat for approximately 60 minutes, ensuring water doesn't touch the tamales directly.
- Check tamales for doneness by removing one and testing if the masa dough easily pulls away from the corn husk.
- Let tamales rest for 10 minutes after cooking to allow them to firm up before serving.
Tips
- Soak Corn Husks Properly: Ensure your corn husks are soaked in warm water for at least 30 minutes to make them pliable. This will make wrapping the tamales much easier.
- Perfect the Dough: When mixing the masa harina, vegetable broth, and oil, aim for a consistency similar to mashed potatoes. This will ensure your tamales are fluffy and delicious.
- Don’t Overfill: When adding the filling, be careful not to overstuff the tamales. About one spoonful of filling is sufficient to avoid any spills during cooking.
- Steam with Care: Place the tamales standing upright in the steamer, ensuring they don’t touch the water directly. This helps them cook evenly and prevents them from becoming soggy.
- Check for Doneness: To test if your tamales are ready, remove one and see if the masa easily pulls away from the husk. If it does, you’re all set!
- Let Them Rest: After steaming, allow the tamales to rest for about 10 minutes. This helps them firm up and enhances the flavors.
- Pair with Sides: Serve your tamales with salsa, guacamole, or a side of Mexican rice to elevate your meal even further!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
