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Carlos Lieja

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Recipe

Elote Tamales and Black Beans

1h 15 mins
25 mins
Low
8
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Try this recipe for black bean and corn tamales that are a delight. They also have cheese and poblano rajas that will make them taste unique and unequaled. Do not stop preparing them at home to share with everyone.
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Ingredients

24 portions
  • 1 1/2 cups Corn masa mix for tamales
  • 3/4 cups Water
  • 1/3 cups lard
  • 1/2 cups chicken soup, hot
  • 1/2 cups sour cream
  • 1 can black bean, whole, stuffed.
  • 3 chipotle peppers in adobo sauce , finely chopped
  • 1 cup cheddar cheese, grated
  • 1 cup whole kernel corn
  • 1 poblano pepper, seedless, peeled and cut into strips
  • enough corn leaf, soaked in hot water

Preparation

Beat the flour, water and butter in a large bowl. Gradually add the broth. Add the sour cream; bat for 5 min. or until the mixture is light and fluffy. Place half of the dough in a medium bowl; Incorporate beans, chipotle peppers and 1/2 cup of cheese. To the remaining dough, add corn, chile poblano and the other 1/2 cup of cheese; mix everything well.
Place a corn leaf on a flat surface. Place 1 tbsp. of the mixture of corn on the leaf 1 inch from one end; put 1 tbsp of the mixture of beans 1 inch from the other end. Fold the leaf over the fillings and then tie the center with a thin strip of another corn leaf before tying both ends together. Repeat this with the rest of the sheets and the filling.
Accommodates half of the leftover leaves at the base of a steamer or tamalera; place the tamales on them. Cover them with the rest of the sheets to cover them completely. Cover the tamalera; Steam tamales for 50 min. or until the fillings separate from the leaves, adding more water to the pot if necessary.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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