Thin Bean Tamalitos

Name: Thin Bean Tamalitos
Prep time: 60 min
Yield: 50
Cuisine: Mexicana
Ingredients: 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

Maria Aquino

Ideal for a birthday party; my daughter loves them, and so do her friends. I assure you they won't leave anything behind.

Reviewed by Editorial Team of Kiwilimón

Published: 04-04-2013

Preparation

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.