This recipe for black bean tamales was inspired by some delicious tamales I enjoyed while I was in Austin, Texas. The place was Guero’s Taco Bar, a very popular eatery right in the heart of Austin. I am thankful that my sister-in-law and brother enjoy trying the different restaurants. This way when I visit, they can tell if it’s worth the trip. This was definitely worth the trip! I knew that I would try to prepare my own version of Guero’s tamal. It was seasoned just right, with just the right amount of beans and cheese. So, here is my version of the tamal. There are many days that I just use what I have at any given moment. That was the case for these tamales. Instead of the usual salsa verde for garnish, I enjoyed these tamales with a tasty chile cascabel salsa. Go to the end of the post to find the link. Tamales are not only reserved for Christmas time, but for anytime I get that “wild hair” notion as my sis-in-law Janet would say! Lol! Enjoy the foods you love prepared in your own kitchen. All in moderation, of course. #foodieforlife #tamales
Black Bean, Cheese and Chipotle Tamal
Yields 24 tamales
2½ cups masa harina
1 teaspoon baking powder
Salt to taste
2½- 3 cups warm chicken broth
¾ cup vegetable shortening or pork manteca(lard)
1 full cup of previously cooked black beans, drained and rinsed
2-3 chipotles in adobo minced (or 1 tablespoon dried chipotle flakes)
2 tablespoons adobo sauce from chipotles
You Will Also Need
18-24 corn husk
8 oz queso fresco
8 oz manchego cheese or Oaxaca cheese
You will need to slice cheese into narrow pieces or shred the Oaxaca cheese so it’s not too big. I used a combo of all three cheese varieties.
Tips~you could finely minced more chipotles in adobo and add some of this over the cheese as you fill the tamales.
Pour previously boiled, hot water over the corn husk and soak for at least 2 hours, turning them over halfway through.
Combine masa harina, baking powder and salt in large bowl. Gradually mix in the warm chicken broth using a stand mixer or by hand. Work into a soft dough.
With a mixer, cream the manteca or shortening until fluffly. Gradually mix into the masa until it has a thick frosting feel. If masa seems too thick add a little more chicken broth. Taste the masa for salt. Keep masa covered with a damp paper towel until ready to use.
Fold in the beans, chipotle pepper and adobo sauce to the masa. Shake off excess water from the corn husk and fill each husk with about 3 tablespoons of the masa/black bean mix. Add just enough cheese so that the tamal will still close and overlap slightly.
Place tamales, open side up, in a steamer pot filled with water at the bottom. If tamales don’t fit snug, add some extra corn husk or foil paper balls to hold tamales in place. Heat to high until it begins to steam rapidly. Lower heat to medium and steam for 1 hour ans 20 minutes. Check water level and add more hot water when needed.
Remove from heat at let tamales cool for a few minutes in the pot. As they cool they will become more firm. Serve with your favorite salsa.
Finally one of the markets is carrying some Cacique cheese! It’s 45 miles, one way! LOl!
This thicker masa, I just pressed out with my hand. Coat your hand with a little oil and it will make it alot easier.
I love using chipotles in adobo straight out of the can like this.
A few of the tamales did not have cheese. This is an easy way to separate the different flavors.
Same plate, different cameras….
Garnish with salsa! The crema garnish is not typical for me to do, but it was there, so I did! Lol!
I truly believe that any tamal should be able to stand on it’s own. It should be as tasty with or without salsa.
Pico de gallo with diced avocado on a tamal. The best breakfast!
Chile Cascabel Salsa.