- 1 1/2 ounces ancho chiles—stemmed, seeded and broken into small pieces
- 1 tablespoon minced white onion
- 1 minced garlic clove
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon kosher salt
- 12 dried cornhusks
- 1 3/4 cups masa harina, preferably Bob’s Red Mill
- 3 1/2 ounces lard, softened
- 3/4 cup canned black beans, rinsed and drained
- 1/4 cup chopped cilantro
- 1/4 cup chopped epazote or 1 tablespoon chopped oregano
- 1 tablespoon thinly sliced scallion
- 2 teaspoons kosher salt
- 3/4 cup grated queso canasta or Monterey Jack cheese, plus more for serving
How to make this recipe
- 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.
- In a food processor, combine the anchos, onion, garlic, vinegar and salt and puree until smooth. Transfer to a small bowl.
- 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.
- 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.
- 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.
- 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.
The ancho adobo can be refrigerated for 1 week. The uncooked tamales can be frozen for 1 month.
Chile spice can make tannic red wines seems even more tannic. Try these tamales with a juicy, medium-bodied Spanish red.