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Appetizers

Corn and Black Bean Tamales

Corn and Black Bean Tamales recipe
photo by:kraft
Estos tamales estan deliciosos y originales
posted by
UserName9280701
on 12/29/2007
time
prep:
25 min
total:
1 hr 15 min
servings
total:
24 servings
Magazine Acquisition

What You Need

1-1/2
cups  masa harina (instant corn masa mix)
3/4
cup  water
1/3
cup  lard
1/2
cup  fat-free reduced-sodium chicken broth, warmed
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
can   (15 oz.) black beans, rinsed
3
 canned chipotle peppers in adobo sauce, chopped
1
cup  KRAFT Shredded Sharp Cheddar Cheese, divided
1
can   (7 oz.) corn, drained
1
large  poblano chile, roasted, seeded, peeled and cut into thin strips
50
 soaked corn husks

Make It

BEAT masa harina, water and lard in large bowl with mixer on low speed 3 min. or until well blended. Gradually beat in broth. Add sour cream; beat 5 min. or until light and fluffy. Place half the dough in medium bowl; mix in beans, chipotle peppers and 1/2 cup cheese. Add corn, poblano chiles and remaining 1/2 cup cheese to remaining dough; mix well.

PLACE 1 corn husk on flat surface. Spoon 1 Tbsp. corn mixture onto husk about 1 inch from one end; spoon 1 Tbsp. bean mixture 1 inch from other end. Fold husk over fillings, then tie in center with thin strip of additional corn husk before tying at both ends. Repeat with remaining husks and filling.

LINE bottom of steamer with half the remaining husks; place tamales in steamer. Cover with remaining husks to completely enclose tamales. Cover tamalera; steam 50 min. or until fillings pull away from husks, adding more water to pot when necessary.

Kraft Kitchens Tips

How to Soak Corn Husks
Soak corn husks in hot water at least 30 min. or up to 24 hours. Let any leftover soaked corn husks dry out, then store in cool dry place for another use.
How to Know if Masa Dough is Ready to Cook
Drop 1/2 tsp. of masa dough into glass of water. If dough floats to surface, it is beaten to the right consistency.
Cooking Know-How
If you don't have a tamalera, stand tamales in a steamer basket in large saucepan or saucepot filled one-fourth full with water. (Make sure tamales are not in the water.) Bring water to boil; cover. Steam 1 hour or until fillings pull away from husks, adding more water to saucepan as needed.
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