Active Time
1 HR
Total Time
2 HR 45 MIN
Yield
Serves : 4

How to Make It

1    Make the ancho adobo

In a small bowl, cover the anchos with boiling water; let stand until softened, about 15 minutes. Drain, discarding the soaking liquid.

2    

In a food processor, combine the anchos, onion, garlic, vinegar and salt and puree until smooth. Transfer to a small bowl.

3    Make the tamales

In a large bowl, cover the cornhusks with hot water. Weigh down the husks with a plate and let stand until softened, about 30 minutes. 
Drain and pat dry with paper towels.

4    

Meanwhile, in the bowl of a stand mixer fitted with the paddle, combine the masa with 1 cup plus 2 tablespoons of water. Beat at low speed until a dough forms, about 2 minutes. Add the lard, beans, cilantro, epazote, scallion and salt and beat, scraping down the side of the bowl, until the mixture is well blended and light in texture, about 5 minutes.

5    

For each tamale, spoon 1/4 cup of the masa in the center of a cornhusk and top with 1 tablespoon of grated cheese and 
1 teaspoon of ancho adobo. Roll the husks up and over the filling to make compact cylinders, folding in the sides as you go. Tie the tamales with kitchen string.

6    

Arrange the tamales in a steamer basket and set it over a pot of boiling water. Cover and steam until firm, about 1 hour. Remove the steamer basket and let the tamales stand for 15 minutes. Serve with grated cheese and the remaining adobo.

Make Ahead

The ancho adobo can be refrigerated for 1 week. The uncooked tamales can be frozen for 1 month.

Suggested Pairing

Chile spice can make tannic red wines seems even more tannic. Try these tamales with a juicy, medium-bodied Spanish red.

You May Like