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Comida Kraft
Corn and Black Bean Tamales
Corn and Black Bean Tamales

Corn and Black Bean Tamales

1 Hr(s) 15 Min(s)
25 Min(s) Prep
50 Min(s) Cook
Try out our recipe for Corn and Black bean Tamales. Our Corn and Black Bean Tamales are an attractive dish that just so happens to also taste amazing.
What You Need
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24 servings
Original recipe yields 24 servings
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
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Let's 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.
Kitchen Tips
Tip 1
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.
Tip 2
Make Ahead
Prepare tamales as directed; cool. Freeze in freezer-weight resealable bag or freezer container up to 1 month. Thaw in refrigerator overnight. Reheat just before serving.
Tip 3
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.
Tip 4
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 10mg
Sodium 95mg
Total Carbohydrates 9g
Dietary Fibers 1g
Sugars 0.6331g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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