Bean Tamalitos with Queso de Cincho

Name: Bean Tamalitos with Queso de Cincho
Total time: 7200 s
Yield: 10 servings
Ingredients: 2.2 lbs tamal dough (masa para tamal); 1/4 cup lard (reserve 1 tablespoon); 7 oz queso de cincho or another salty, non-melting cheese; 1 heaping tablespoon baking powder; 2 tablespoons chicken bouillon powder; 1 cup water (240 ml); 1 (15 oz) pouch refried beans or homemade refried beans; 1 clove garlic, crushed; 1/4 onion, chopped; About 20 corn husks for tamales

Ana Laura Arias @Alas77

CDMX. México

Easy and delicious, the perfect side dish for mole.

Ana Laura Arias @Alas77

CDMX. México

Easy and delicious, the perfect side dish for mole.

Saved

Ingredients

2 hours

10 servings

2.2 lbstamal dough (masa para tamal)
1/4 cuplard (reserve 1 tablespoon)
7 ozqueso de cincho or another salty, non-melting cheese
1heaping tablespoon baking powder
2 tablespoonschicken bouillon powder
1 cupwater (240 ml)
1 (15 oz)pouch refried beans or homemade refried beans
1 clovegarlic, crushed
1/4onion, chopped
About 20 corn husks for tamales

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Steps

2 hours

1

Beat the lard until creamy. Add the tamal dough, baking powder, and chicken bouillon dissolved in the water. Keep kneading. Adjust the water depending on how thick you want the dough—the tamales are easier to assemble if the dough isn’t too runny.
2

In a skillet, fry the garlic and onion in the reserved tablespoon of lard until golden. Add them to the dough.
3

Keep kneading and add the refried beans. Knead a bit more. To assemble the tamales, place a large spoonful of dough and a piece of cheese on a corn husk. Steam in a steamer for 50 minutes. After that, turn off the heat and let them rest. Enjoy!