Bean & Cheese Tamales

Mon, 2 November 2020

Chef: Lily Ramirez

Bean & Cheese Tamales

INGREDIENTS:

FOR THE DOUGH:

• 1 teaspoon of baking powder 
• 250 grams Tamales Masa-Harina
• 1 teaspoon of baking powder 
• ½ teaspoon table salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• 150 mls Sunflower Oil
• 300 mls warm water
  
  FOR THE FILLING:
  • 560 gram spiced refried beans
  • 120 gram Cheddar Cheese
  
  FOR THE TAMALES:
  • 15-20 dried corn husks
  • Boiling water from the kettle

METHOD:

Place the dry corn husks at the bottom of the sink and cover them with boiling water from the kettle, use a plate to weight them down. Leave them soaking while you get on with the rest of the steps.
In a large bowl, put together the tamales masa-harina, salt, cumin, baking powder and garlic powder. Mix well until all the dry ingredients are well incorporated.

Add oil and the warm water and using a fork incorporate everything to the point where you can stick your hands and knead the ingredients. Knead for about 5 minutes until you have a dough that is soft and a little sticky.

When the dough is ready, drain the husks and shake them a little before you use them. You’re ready to start making your tamales. Take a husk on your hand, narrow end pointing away from you. Take a generous amount of dough, enough to cover 2 thirds of the husk, and using your thumbs, spread the dough thinning it out to about 1/4 inch in thickness. Don't spread the dough as far as any of the sides. Leave a quarter of an inch dough free at the wide end the husk and the sides of the husk (this will allow for the dough to expand without leaking out of the husk. Go as far as the husk starts narrowing down (this will allow you to fold the tamal properly).

Take a generous spoonful of spiced refried beans and spread them vertically on the dough; I go a little off centre to the right to be able to comfortably fold the tamal. Follow by adding a couple of slices of cheese on top of the beans.

To fold the tamal, take the right hand side of the husk and fold it to the centre of the tamal. Follow by folding the left hand side of the husk into the centre of tamal, folding it over the right hand side one you just did. Then take the narrow end of the husk, the one pointing away from you, and fold it upwards towards you; This will cover the two other folds. Use some discarded bits of husk to make a belt to secure all folds in the husk. Set it aside on a plate. Repeat steps 6 to 9 until you have used all your dough and filling.

Place all the tamales in the steamer basket standing up (opened side facing the lid of the steamer) and put the steamer lid on. Placing the tamales standing is super important as it helps them keep their shape and not leak out into the steamer! Bring the water to a boil and steam your tamales at medium heat for about 1 hour.