Tamales

Ingredients

Filling

• 1 can (15 oz) black beans, drained and roughly mashed
• 1 cup shredded pepper jack cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper

Dough

• 2 cups masa harina
• 1/2 cup vegetable shortening or lard
• 1 1/4 cups warm vegetable broth
• 1/2 tsp baking powder
• 1/2 tsp salt

Assembly

• 12–16 dried corn husks, soaked in hot water for 30 minutes

Instructions

1. Beat shortening until fluffy. Mix in masa harina, baking powder, and salt. Gradually add warm broth and mix until the dough is soft and spreadable.
2. Mix the black beans with cheese, cumin, chili powder, salt, and pepper.
3. Spread about 2 tbsp of dough onto each soaked corn husk. Add a spoonful of filling down the center. Fold the sides over and fold up the bottom.
4. Add 1 cup of water to the pot and place the steam rack inside. Stand tamales upright with the open end facing up.
5. Close the lid and steam for 30–40 minutes, until the dough pulls away from the husk cleanly.
6. Let rest for 10 minutes before serving with salsa and sour cream.

Notes

Don't overfill the tamales; they expand as they steam. You can also use a refried bean or roasted vegetable filling.