Try this recipe for black bean and corn tamales that are a delight. They also contain cheese and poblano strips that will give them a unique and incomparable flavor. Be sure to make them at home to share with everyone.
1 Poblano chile, seedless, peeled and cut into strips
corn husk, soaked in hot water
Preparation
1h 15 mins
25 mins
Low
Mix the flour, water, and lard well in a large bowl. Gradually add the broth. Stir in the sour cream; beat for 5 minutes or until the mixture is light and fluffy. Place half of the dough in a medium bowl; fold in the beans, chipotle chiles, and 1/2 cup of cheese. To the remaining dough, add the corn, poblano pepper, and the other 1/2 cup of cheese; mix everything well.
Place a corn husk on a flat surface. Put 1 tablespoon of the corn mixture on the husk 1 inch from one end; add 1 tablespoon of the bean mixture 1 inch from the other end. Fold the husk over the fillings and then tie the center with a thin strip of another corn husk before tying both ends. Repeat this with the remaining husks and filling.
Arrange half of the leftover husks at the bottom of a steamer or tamale pot; place the tamales on top of them. Cover them with the remaining husks to completely wrap them. Cover the tamale pot; steam the tamales for 50 minutes or until the fillings pull away from the husks, adding more water to the pot if necessary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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