Name: Corn and Black Bean Tamales
Prep time: 100 min
Cook time: 25 min
Yield: 24
Cuisine: Mexicana
Ingredients: 1 1/2 cups corn flour for tamales; 3/4 cups water; 1/3 cups lard; 1/2 cups chicken broth , hot; 1/2 cups sour cream; 1 can black beans, whole, rinsed.; 3 chipotle chiles in adobo sauce, finely chopped; 1 cup cheddar cheese, grated; 1 cup corn kernel; 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.