Chicken And Black Bean Tamales Recipe

Cooking Directions

• STEP 1.In a large pot, cook the chicken until tender. Shred the chicken and set aside.
• STEP 2.In a separate pan, saut茅 onions and garlic until fragrant. Add black beans and cook until heated through.
• STEP 3.In a mixing bowl, combine masa harina, chicken broth, and salt. Mix until a smooth dough forms.
• STEP 4.Spread a thin layer of masa dough onto a soaked corn husk. Add a spoonful of the chicken and black bean mixture in the center.
• STEP 5.Fold the sides of the corn husk over the filling and fold the bottom up. Secure with a strip of corn husk.
• STEP 6.Place the tamales in a steamer basket and steam for about 1 hour, or until the masa is cooked through.
• STEP 7.Serve the tamales hot with salsa, guacamole, and sour cream.
• STEP 8.Store any leftover tamales in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Soak the corn husks in warm water for about 30 minutes before using to make them pliable.
• To check if the tamales are cooked, remove one from the steamer and let it cool slightly. The masa should be firm and not sticky.
• You can customize the filling by adding cheese, diced peppers, or other ingredients of your choice.

Storage and Serving

• Serve the tamales hot with your favorite toppings such as salsa, guacamole, and sour cream.
• Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, steam the tamales for a few minutes until heated through.