Hello, I’m Clara. Today, I’m gonna show you how to make bean & chorizo tamales recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Bean & Chorizo Tamales Recipe
Bean & Chorizo Tamales is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Bean & Chorizo Tamales is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have bean & chorizo tamales using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Bean & Chorizo Tamales:
- Take 30 corn husks
- Get 1 tbsp vegetable oil
- Make ready 1 medium onion, chopped
- Get 1 cup chorizo sausage, chopped
- Get 3 clove garlic
- Prepare 1 can (15 oz.) refried beans
- Get 1 tbsp Knorr® Chicken flavor Bouillon
- Make ready 1 3/4 cup water
- Get 3 cup masa harina
- Make ready 1 cup lard or vegetable shortening
- Make ready 1 1/2 tsp baking powder
Steps to make Bean & Chorizo Tamales:
- Soak corn husks in warm water until soft, about 1 hour. Drain and throughly dry corn husks.
- 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.
- For masa dough, dissolve Knorr® Chicken flavor Bouillon in boiling water. Pour water into mixing bowl, then stir in masa harina and baking powder.
- Beat on medium speed using paddle attachment, until combined. Remove from bowl and set aside.
- 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.
- 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.
- 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.
So that is going to wrap this up with this distinctive dish bean & chorizo tamales recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
