She Strengthens

Classic Tamales Recipe: A Delicious Bean and Cheese Combination

Getting Started

To create these mouthwatering tamales, you’ll need a few essential ingredients, including queso fresco, a mild white cheese that doesn’t melt when heated, and corn husks, which can be found at Latin markets. Before you begin, make sure to plan ahead, as the dough and filling can be made up to 2 days in advance and refrigerated in a covered container.

Preparation is Key

Soak the corn husks in hot water for at least 2 hours or overnight in the refrigerator to make them pliable. Meanwhile, heat lard or shortening in a medium saucepan over medium heat until melted, then add chopped onion, garlic, and salt. Cook until the vegetables are soft, about 4 minutes.

The Filling

Add pinto beans to the saucepan and mash them with the back of a spoon, leaving about half of the beans intact. Cook until the beans are heated through, about 5 minutes. Remove from heat, fold in crumbled queso fresco, and let cool slightly.

Assembling the Tamales

To assemble the tamales, lay a corn husk on a clean work surface with the wide edge toward you. Spread 1/4 cup of masa dough 1/4 inch thick on the husk, leaving a 1/2-inch border at the bottom. Add 1 tablespoon of the reserved filling down the center of the dough. Bring the two sides of the husk together until the dough meets over the filling. Wrap the husk over the dough, making sure not to get any of the husk in between the dough and the filling. Fold the top of the husk back over the filled husk to close. Repeat to make 35 tamales.

Steaming the Tamales

Place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer. Cover and bring the water to a simmer over low heat. Arrange the tamales upright in the steamer with the open ends facing up. If your steamer is too big, place a small heatproof bowl upside down in the center to stabilize the tamales. Cover and steam until the dough is set and no longer raw-tasting, about 1 1/2 hours. Turn the heat off and let the tamales rest for 15 minutes before serving.

Yield and Difficulty

This recipe yields 35 tamales and has a difficulty level of hard. The total preparation time is 3 hours and 20 minutes, plus soaking time, with an active preparation time of 1 hour and 35 minutes.