The flavor of this tamale is enriched with the delicious taste of San Marcos® bay refried beans, and with the mix of ingredients, it becomes an explosive flavor, with a soft, fluffy, and delicate texture.
8 San Marcos® pasilla chiles, clean, without veins or seeds, hydrated in hot water, for the sauce
2 cloves garlic, for the sauce
1 teaspoon cumin, for the sauce
salt , for the sauce
1 tablespoon lard, for the beans
1 bag Bayos San Marcos® refried beans
3/4 cups lard, for the tamale dough
1 tablespoon baking powder , for the tamale dough
1 teaspoon salt , for the tamale dough
3 cups corn flour for tamales , for the tamale dough
3/4 cups chicken broth , for the tamale dough
corn husk, for tamale
water, warm, for soaking
cotija cheese , for serving
Preparation
20 mins
40 mins
Low
For the sauce, blend the previously hydrated San Marcos® pasilla chiles along with the garlic, cumin, and enough salt until you obtain a paste-like mixture. Strain and set aside.
For the beans, heat a skillet with lard until melted, add the San Marcos® bay refried beans, pour in the reserved pasilla sauce, reserving only a quarter, mix with a spoon, and cook for 6 minutes over medium heat. Cool slightly.
For the tamale dough, in a large bowl, beat the lard with a hand mixer until fluffy, add the baking powder, salt, and gradually incorporate the tamale flour until mixed. Add the rest of the reserved pasilla sauce, the chicken broth, and mix; the dough should be slightly moist and reddish in color. Set aside.
Moisten the tamale leaves with warm water for 8 minutes. Drain.
Assemble the tamales, on a hydrated corn husk, place a tablespoon of tamale dough, add the refried beans in the center of the dough and close the corn husk. Cook in a steamer for 35 minutes.
Serve hot with crumbled cojita cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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