Bean & Cheese Tamales Recipe

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Bean and cheese tamales are a great meal that you can cook in about thirty minutes. Get a bean and cheese tamales recipe with help from the spirited, talented, and dynamic owner of Casa Vega in this free video clip.

Part of the Video Series: Enchiladas, Tamales & More
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Video Transcript

Hi, my name is Christy Vega of Casa Vega restaurant. And I'm here to show you how to make bean and cheese tamales. So, first we're going to start by soaking our corn husks. I already have them soaking in a little bit of water in a shallow bowl for about 30 minutes. You want to make sure the water is nice and hot, not boiling because you don't want to burn yourself. But hot enough to get the husks nice and warm and pliable. So, next we're going to move onto our tamale dough, which I have three and one-eighth cup of masa. And I bought this dough just at your normal Mexican food market. But if you're not lucky enough to have one of those around, you can go ahead and buy masa in a bag and then, you can go ahead and cook it up pretty easily and you can make your dough which will just look like this. So, we'll put this in our mixer, we just want to let the mixer do all the work. We're going to add one-third cup of canola oil, nice neutral oil, not trans fat. One teaspoon of salt, a half teaspoon of baking powder, this will make the dough rise. And then, to flavor the dough, we're using some chili paste out of California and Pasilla chilies, but you can use anything to flavor your dough. We;ll drop the mixer down and we're going to go ahead and mix this for five to seven minutes and let it do all the work. Now, your mixed dough will look like this, I've already done it for us. And so, we'll go ahead and we'll start assembling our bean and cheese tamale. So, I've got my husk that I got out of the bowl, it's a little big, so I'm going to trim it down, so easy. And you'll see that there is two sides of a corn husk, one is nice and smooth and one is rigidy. So, you want to make sure to use the smooth side, so it'll make the dough spread really nicely. You lay it on the palm of your hand, and I'll go ahead and take a generous spoonful, and I'm just going to spread it on. It's a little thick and sticky, but it doesn't have to be perfect. So the trick with tamales, is to not spread it too much, or it'll just get stickier and more difficult work with. So, from here, we're going to do our filling, which we'll use a little strip of Monterrey Jack cheese, and handful of black beans, you could use pinto beans too. And now, we're going to roll it, you're going to take one side, roll it over and then, continue to roll and then, you're going to kind of square off the bottom. And you'll see that I have all this room at the top and that's where, as the tamale steams and cooks, it's going to expand. Then, we're going to place it in our steamer for 30 minutes. And you can put one tamale in there, you can put 30 tamales in there, whatever your pleasure. And I have some ready bean and cheese tamales. And this is what they will look when you're done. And just for a little bit of flavor, I added a little bit of the beans, which I have re-fried quickly, or again, get it out of a can, on top. And I placed them on my husk and your guests will love them. I'm Christy Vega, thanks for watching and have a great day.


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