Vegetarian Recipe: Tamales with Black Beans and Jack Cheese Recipe

Ingredients

Husks:
4 ounces corn husk

Masa:
8oz solid vegetable shortening
2 1/2 pounds fresh masa
1 cup vegetable stock
1 1/2 Tablespoons kosher salt
1 teaspoon baking powder

Filling:
3 poblano chilies, roasted, peeled, seeded, and diced
1-15oz can black beans, rinsed and drained
2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces Monterrey Jack cheese, grated

Hot Sauce (Tapatio) if desired

Methods/Steps

Prepare Husks: Place husks in a bowl of very hot water and cover with a plate to keep husks submerged. Let soak for at least 20 minutes, or until the husks become somewhat translucent. Separate leaves (you need about 40 big husks) and place back into the hot water until tender and pliable. Rinse each husk to remove any corn silk. Stand husks upright in colander to drain before applying the masa.

Make Masa: Put shortening in the bowl of a food processor and pulse until the shortening is soft and fluffy, scraping the sides of the bowl a few times. Add half of the fresh masa, chunk by chunk and pulse to combine. Scrape sides of bowl again. With the processor running, slowly add half of the vegetable stock. Once combined, add the rest of the masa, chunk by chunk, and the rest of the stock. Add the salt and baking powder and continue to run processor until combined. The masa should be thick but spreadable. Transfer to a medium bowl.

Roast Chilies: Roast the chilies over an open flame until blackened on all sides. Transfer to a bowl and cover with plastic to let steam for 3 minutes. Peel off the charred outer skin and remove the stem and seeds. Dice into small cubes.

Make Filling: Place the drained beans into a medium bowl and mash slightly. Add the cumin, salt, pepper and diced chilies. Add the grated cheese and mix well until everything is distributed evenly.Assemble Tamales: Place the corn husks on the work surface. Open them up and make sure they are dry and free of corn silk. Each husk should be about 4 to 5 inches wide and the base. Discard smaller husks. Place a heaping teaspoon of masa onto the wide end of each husk and spread to cover 2/3 of the husk. Place 1/2 teaspoon of the bean filling in the center of the masa and fold the sides over to cover the filling. Seal the tamale by folding it in half by bringing the empty part of the husk (smaller end) up to the filled end, so you have a small little package. Use ribbon of the husk to tie up the tamale or just place the folded side down in a steamer. Repeat the process with remaining husks.

Steam Tamale: Lay tamales in a single layer in the steamer. Steam for 30 minutes, or until the masa easily pulls away from the husk.

Serve: Let cool for 5 minutes and arrange on a serving platter with hot sauce