Thin Bean Tamalitos

Ideal for a birthday party; my daughter loves them, and so do her friends. I assure you they won't leave anything behind.
Ingredients
50
Servings
  • 1 kilo masa harina
  • 1/4 cups lard
  • 1 teaspoon cornstarch
  • 1 cup chicken broth
  • salt, to taste
  • 2 packages corn husk, for tamale
  • 1 garlic
  • 1/4 onions
  • vegetable oil
  • 1 cup beans, cooked and ground
  • 1 pinch cumin
  • 1 cup Chihuahua cheese
Preparation
1h
0 mins
Medium
  • Put the maseca in a saucepan, add the lard, salt, and rexal, and mix everything together.
  • Once mixed, gradually add the chicken broth until you have a consistent dough. Note that the dough is ready when it pulls away from the saucepan; cover it and let it rest while you prepare the beans.
  • In a separate skillet, add oil to your liking and sauté the garlic and onion, then remove them from the oil. Next, add the beans, cheese, and a pinch of cumin, and fry well until the cheese melts.
  • Once everything is ready, spread it on the corn husk. Note that the husks are cut in half to make small tamalitos; the dough should be thin, and you add a tablespoon of beans before closing them.
  • Place them in the steamer, which should already have chicken broth at the bottom. Once full of tamalitos, cover them with a damp cloth and place the lid on top; let them steam for 1 hour. Note: do not open the lid before time.
  • Approximately 100 tamalitos yield.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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