Bean Tamales

This recipe for authentic Bean Tamales is one in a series we're featuring from the chefs at La Palomilla Bed and Breakfast. Located in La Roma, a hip and vibrant neighborhood in Mexico City, La Palomilla is a unique seven-room B&B that caters to the modern traveler seeking an authentic experience.

Bean Tamales

Prep Time

20 minutes

Cook Time

70 minutes

Serves

-  

This recipe for authentic Bean Tamales is one in a series we’re featuring from the chefs at La Palomilla Bed and Breakfast. Located in La Roma, a hip and vibrant neighborhood in Mexico City, La Palomilla is a unique seven-room B&B that caters to the modern traveler seeking an authentic experience.

Ingredients

  • 12 pieces corn
  • 4 ounces lard
  • Milk
  • To taste salt
  • Corn shells for tamales
  • 2 cups refried black beans passed through blender
  • As desired Mozarella or Oaxaca cheese

Preparation

  • 1 Grind the corn and, in a bowl, add melted lard, a bit of milk and salt.
  • 2 Fill the tamal (corn husk) with a layer of beans and add the corn mixture.
  • 3 Top the tamal with a couple pieces of cheese.
  • 4 To close, fold the corners of the corn shells and add tamales to the steamer vertically for about 70 minutes.

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