Bean and Cheese Hot Tamales

These hearty, Tex-Mex-inspired tamales are packed with spicy, cheesy goodness.

Bean and Cheese Hot Tamales
Yields: 24
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup chopped roasted poblano peppers
  • 1 teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • 1 (8-ounce) piece Monterey Jack cheese
  • 24 dried corn husks, soaked in hot water until softened
  • Traditional Masa (recipe follows)
  • 2 quarts warm chicken broth
  • 1 (8-ounce) tomato sauce
  • 1 teaspoon chili powder
  • Salsa and lime wedges, to serve
Traditional Masa
  • ¾ cup lard or all-vegetable shortening
  • 3 cups instant corn masa flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups warm chicken or beef broth
  1. In a medium bowl, place black beans, poblano, cumin, and garlic powder. Using a potato masher, mash mixture until combined but not smooth. Cut 24 (3×¼-inch) sticks from cheese.
  2. Remove a corn husk from hot water, pat dry, and lay on a work surface. Spread ¼ cup Traditional Masa into a 5×4½-inch rectangle on widest end of husk. Place 1 cheese stick in center of masa, and top with 1 tablespoon bean mixture. Fold sides of husk over filling, letting masa peel from husk; press masa together, covering filling. Roll into a log. Fold narrow end of husk over open seam, and secure with a strip of softened corn husk or kitchen twine. Repeat with remaining husks, remaining Traditional Masa, remaining cheese sticks, and remaining bean mixture.
  3. In a medium Dutch oven, whisk together warm broth, tomato sauce, and chili powder until smooth. Stand tamales in prepared broth mixture, open end up. Bring mixture to a boil over medium heat; reduce heat to medium-low. Cover and cook until tamales are puffed and firm, about 45 minutes, adding water if needed to keep liquid ¼ to ½ inch from top of husks. (Do not cover tamales with liquid. Check occasionally and adjust heat if necessary to ensure liquid does not come to a boil.) Serve with salsa and lime wedges.
Traditional Masa
  1. In a large bowl, beat lard with a mixer at medium speed until creamy. Add masa, baking powder, and salt, beating until combined. Add warm broth, beating until fully incorporated. Transfer to a large bowl. Cover tightly with plastic wrap, and use within 3 hours.