Name: Bean Tamale
Prep time: 60 min
Cook time: 40 min
Yield: 15
Cuisine: Mexicana
Ingredients: 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.