Pinto Bean and Monterey Jack Cheese Tamales
2 boxes (32 oz. each) chicken or vegetable broth
2 jars (16 oz. each) H-E-B Salsa Verde or H-E-B Chipotle Salsa, pureed
2 cans Central Market Organics Pinto or Black Beans, rinsed and draine
2 c. shredded H-E-B Mexican Blend Cheese
1 c. chopped H-E-B Sabor Traditional Jalapeños
2 tsp. ground cumin
2 bags corn husks
Masa: Bring the chicken or vegetable broth to a boil in a large soup p
ot and remove from heat.
Using a large 4-quart mixing bowl and electric mixer on Medium speed,
combine the corn masa, canola oil, baking powder, heated broth, and 1
1/2 cups of the pureed salsa and mix until masa batter feels like mash
potatoes. If you have a small electric mixer, divide the masa recipe
in half for easier mixing.
Filling: Combine the beans, cheese, jalapenos, and cumin in a mixing b
owl. Season to taste with salt and pepper.
Tamale Assembly: Soak corn husks in hot water until soft; about 30 min
utes to 1 hour.
Place 3 Tbsp. of masa mixture on the smooth side of the softened corn
husk and spread into a 4x4-inch square (on the square base of husk). P
lace 2 heaping Tbsp. of bean and cheese filling on the center of each
masa. Roll the corn husk lengthwise from right to left. Fold the tamal
e tail end under and place on tray with folded end on bottom.
When 2 dozen tamales are completed, cover and place in refrigerator. W
hen all tamales are made, you can either place them into gallon zipper
bags to freeze or you can steam them.
Steaming Tamales: Use a vegetable steamer pot or electric steamer. Fil
l steamer pot with 2 cups of water or amount recommended by manufactur
er. Place tamales, open end up, in steamer basket and arrange so that
the steamer basket is full. (Don't crowd as tamales will expand).
Cover tamales with leftover shucks to retain steam. Bring water in ste
amer pot to a boil, cover and reduce heat to Medium Low. Cook tamales
for 60 minutes or until masa pulls away from shuck and is cooked.