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 masa mix 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.
Do you want to know what other nutrients this or other recipes have?