Hi, I am Jane. Today, I will show you a way to make bean & chorizo tamales recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to 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 foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Bean & Chorizo Tamales is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have bean & chorizo tamales using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Bean & Chorizo Tamales:
- Make ready 30 corn husks
- Make ready 1 tbsp vegetable oil
- Take 1 medium onion, chopped
- Take 1 cup chorizo sausage, chopped
- Get 3 clove garlic
- Prepare 1 can (15 oz.) refried beans
- Take 1 tbsp Knorr® Chicken flavor Bouillon
- Get 1 3/4 cup water
- Get 3 cup masa harina
- Make ready 1 cup lard or vegetable shortening
- Get 1 1/2 tsp baking powder
Instructions 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’s going to wrap it up for this special dish bean & chorizo tamales recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
