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 drained
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 pot and remove from h
Using a large 4-quart mixing bowl and electric mixer on Medium speed, combine the corn mas
a, canola oil, baking powder, heated broth, and 1 1/2 cups of the pureed salsa and mix unt
il masa batter feels like mash potatoes. If you have a small electric mixer, divide the ma
sa recipe in half for easier mixing.
Filling: Combine the beans, cheese, jalapenos, and cumin in a mixing bowl. Season to taste
with salt and pepper.
Tamale Assembly: Soak corn husks in hot water until soft; about 30 minutes 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). Place 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 tamale tail end under and place on tray with folded end on bottom.
When 2 dozen tamales are completed, cover and place in refrigerator. When 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. Fill steamer pot with 2
cups of water or amount recommended by manufacturer. Place tamales, open end up, in steam
er basket and arrange so that the steamer basket is full. (Don't crowd as tamales will exp
Cover tamales with leftover shucks to retain steam. Bring water in steamer 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.