Bean And Cheese Tamales Recipe

I recently dove into making these tamales with masa, beans, and melty cheese and honestly, every bite felt like a wild flavor adventure that totally blew my mind.

I love Bean And Cheese Tamales because they deliver flavor and nutrition. I mix masa harina with warm broth, lard, baking powder and salt then fill it with mashed pinto beans, shredded cheese and cilantro.

My tamales are wrapped in soaked corn husks and pack a protein punch.

Ingredients

• Masa harina: Provides a hearty corn base, adds texture and a bit of fiber for flavor.
• Chicken broth: Infuses a rich umami note, moisture, and a little protein goodness.
• Lard: Gives a tender, moist dough with traditional fat that really seals in flavor.
• Pinto beans: Loaded with protein and fiber, their earthy taste complements the cheese well.
• Shredded cheese: Melts into gooey deliciousness and brings a savory protein punch.
• Cilantro: Bright, fresh herb that lightens up the tamales with its zesty aroma.
• Corn husks: Traditional wrapper that steams the filling evenly and locks in moisture.

Ingredient Quantities

• 3 cups masa harina
• 1 1/2 cups warm chicken broth or veggie broth
• 1/2 cup lard or vegetable shortening
• 1 tsp baking powder
• 1 tsp salt
• 2 cups pinto beans, cooked and mashed (or refried beans if you prefer)
• 2 cups shredded cheese (Monterey Jack or cheddar work great)
• 1/2 cup chopped cilantro (optional, but its awesome for flavor)
• 20 to 24 corn husks, soaked in warm water

How to Make this

1. Soak the corn husks in warm water for at least 30 minutes so they get soft and easy to work with.

2. In a large bowl, stir together the masa harina, baking powder, and salt. Then, slowly mix in the warm chicken or veggie broth.

3. Add the lard or vegetable shortening while mixing until the dough is smooth and a little fluffy.

4. Fold in the mashed pinto beans (or refried beans if you chose that), the shredded cheese, and chopped cilantro if you like its flavor.

5. Lay a soaked husk flat on your work surface and spoon some masa dough onto the center, spreading it out with your fingers.

6. Make a small indent in the masa and add a little more of the bean and cheese mixture on top.

7. Fold the sides of the husk in over the filling and then roll it up, making sure the tamale is sealed well.

8. Repeat these steps until all your masa and filling are used up, placing the tamales seam side down as you go.

9. Put the tamales in a steamer pot lined with a clean cloth or extra husks and steam them over medium heat for about 45 minutes to an hour.

10. Check a tamale to see if the masa is firm and fully cooked. Let them cool a bit before serving and enjoy!

Equipment Needed

1. A large bowl or container for soaking the corn husks in warm water so they soften.
2. A separate mixing bowl for combining the masa harina, baking powder, salt, and warm broth.
3. Measuring cups and spoons to accurately portion the masa harina, broth, lard or shortening, baking powder, and salt.
4. A sturdy spoon or spatula for mixing the dough until smooth and fluffy.
5. A small bowl and knife with a cutting board to chop cilantro if you want to add it.
6. A clean, flat work surface where you can lay out the soaked corn husks and shape the tamales.
7. A steamer pot with a lid and a steamer insert or a cloth to line the pot for evenly steaming the tamales.

FAQ

• Q: Can I use refried beans instead of mashed pinto beans?
  A: Yes, you can! If the refried beans seem too thick, just add a little extra broth until you get the right consistency.
• Q: How do I prep the corn husks for the tamales?
  A: Soak them in warm water for about 30 minutes to an hour so they soften up well. Then, just drain ’em off before using.
• Q: Is it okay to use vegetable shortening instead of lard?
  A: Definitely, you can swap lard for vegetable shortening without any problem. It works real well, especially if you’re looking to keep it vegetarian.
• Q: Why should I use warm broth instead of cold?
  A: Warm broth really helps the masa harina mix together smooth and evenly, making it easier to spread on the husks.
• Q: Can I freeze the tamales for later?
  A: Yup, tamales freeze beautifully! Just store them in an airtight container and they’ll reheat nicely when it’s time to serve.

Bean And Cheese Tamales Recipe Substitutions and Variations

• If you’re out of masa harina, you can mix finely ground cornmeal with a pinch of salt but note it might yield a slightly different texture.
• Instead of warm chicken or veggie broth, plain water spiked with a bit of bouillon powder works pretty well.
• If you don’t have lard or vegetable shortening, melted butter is a decent substitute even if it might alter the flavor just a tad.
• Not into pinto beans? Try using black beans or kidney beans for a fun twist on the classic filling.
• If corn husks are hard to find, lightly oiled parchment paper can be used instead but it won’t give that traditional feel.

Pro Tips

1. When mixin the dough, add the broth slowly so you dont end up with a watery mess – you wanna get that perfect, slightly fluffy texture without overmixing it.
2. Soakin the corn husks for at least 30 minutes is key. Make sure they’re real soft before rollin the tamales, or else you might end up with husks that tear and drop your filling.
3. Be careful when foldin and rollin the tamales. If they arent sealed proper, the bean and cheese mix might spill out while steamin, so take your time with this step.
4. If youre usin refried beans instead of mashin cooked pinto beans, keep an eye on how the moisture mixes with the dough. Sometimes refried beans are a little runnier, so you might wanna adjust the broth a bit to get the right consistency.