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Bean & Chorizo Tamales Recipe

Bean & Chorizo Tamales Recipe
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Cooking Time : 1 minutes
Serving : 25
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Prepare the ingredients before making Bean & Chorizo Tamales in your home. Then, follow these steps below to serve Bean & Chorizo Tamales for your family or friends.

Ingredients: Bean & Chorizo Tamales

  • 30 corn husks
  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 cup chorizo sausage, chopped
  • 3 clove garlic
  • 1 can (15 oz.) refried beans
  • 1 tbsp KnorrĀ® Chicken flavor Bouillon
  • 1 3/4 cup water
  • 3 cup masa harina
  • 1 cup lard or vegetable shortening
  • 1 1/2 tsp baking powder

How to Make Bean & Chorizo Tamales

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Bean & Chorizo Tamales in your home by yourself.

    Step 1
  • Soak corn husks in warm water until soft, about 1 hour. Drain and throughly dry corn husks.
  • Step 2
  • Heat oil in 10-inch skillet and cook onion and chorizo stirring occasionally, until onion is translucent, about 8 minutes. Stir in garlic and cook 30 seconds. Stir in refried beans, adding 1 to 2 tablespoons of water if needed, and cook until heated through; set aside.
  • Step 3
  • For masa dough, dissolve KnorrĀ® Chicken flavor Bouillon in boiling water. Pour water into mixing bowl, then stir in masa harina and baking powder.
  • Step 4
  • Beat on medium speed using paddle attachment, until combined. Remove from bowl and set aside.
  • Step 5
  • Beat lard on high speed in same bowl until very fluffy. Reduce speed to medium, then add masa mixture, a handful at a time, until mixture is smooth and well combined. Increase speed to high and beat until masa is a soft, thick paste, about about 4 minutes. Cover and set aside.
  • Step 6
  • Spread 1/2 cup masa dough onto each husk. Place 2 tablespoons bean filling on the middle of the masa dough. Fold sides of corn husk to center, wrapping the filling. Fold one end of corn husk up against the seam to seal.
  • Step 7
  • Arrange tamales vertically in steamer basket over a pot over boiling water, top with extra husks. Cover with lid and steam until husks pull away from filling, about 45 minutes. Check water level often and add additional water as necessary to avoid burning tamales. Cool tamales 3 minutes before serving.
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