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Bean Tamales with Ancho Chile

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PREP TIME
60 min
COOKING TIME
90 min
TOTAL TIME
345 min
SERVINGS
24 servings
Dinner Mexican
Bean Tamales with Ancho Chile
Ingredients
  • 24 dried corn husks
  • 1 (16 ounce) can refried beans
  • 1 tablespoon vegetable oil
  • 1 cup lard, softened
  • 2 pounds masa harina flour
  • 1 (4 ounce) can canned jalapenos, sliced
  • 6 dried ancho chile peppers, seeded
  • 3 cloves garlic
  • 1 pinch ground cumin
  • salt and freshly ground black pepper to taste
  • 1 tablespoon water, or as needed
Instructions
1
Begin preparing the tamales by submerging corn husks in a bowl filled with boiling water, allowing them to soften for approximately 3 hours. Remove the husks from the water and lay flat on a work surface, covering them with a clean, damp cloth to keep them moist.
2
Prepare the salsa by placing ancho chiles in a saucepan, covering them with water, and bringing the mixture to a boil over medium heat. Continue cooking until the chiles are soft and tender, about 10 minutes. Drain the excess water.
3
Combine the cooked ancho chiles with garlic, cumin, salt, and pepper in a blender. Add water to the mixture and blend until it reaches a smooth consistency. Strain the salsa through a fine-mesh sieve to remove any solids.
4
Proceed with assembling the tamales by heating oil in a large skillet over medium heat. Add half of the prepared salsa and cook for 3 to 5 minutes, stirring occasionally. Stir in refried beans until they are well combined and the liquid has evaporated, about 5 minutes. Remove the skillet from the heat.
5
In a large bowl, use an electric mixer to beat lard until it becomes light and fluffy. Gradually add masa flour to the bowl, beating continuously until the mixture is well combined. Add the remaining salsa and continue beating until the dough reaches a uniform color.
6
Select one wide corn husk and begin assembling the tamales by spreading about 2 tablespoons of masa mixture over the surface, starting 2 inches from the bottom and ending about 1/4 inch from the top. Place 1 tablespoon of beans in the center of the masa mixture, followed by a slice of jalapeño. Fold the sides of the husk together, one over the other, and then fold the bottom of the husk over the seam. Repeat this process to create the remaining tamales.
7
Place a steamer insert into a saucepan and fill it with water, leaving about an inch at the top. Bring the water to a boil and then add the tamales, placing them in the steamer with the open side up. Cook until the filling is heated through and separates from the husk, about 1 hour.
8
Allow the tamales to rest for 15 minutes before serving.