Tamales de Frijoles (Bean Tamales)
Ancho chile salsa is combined with the masa and refried beans in this traditional Mexican bean tamale recipe to give each bite a mild, smoky flavor.
Start the tamales by soaking the corn husks in a bowl of boiling water for about three hours.
Drain, then spread out on a tabletop and cover with a fresh, damp towel.
To prepare the salsa, put the ancho chiles in a saucepan, cover with water, and heat until soft—about 10 minutes.
Drain.
In a blender, combine the ancho chiles, garlic, cumin, salt, and pepper.
Blend in water while adding until smooth.
Through a sieve, separate
ArnoldGreg October 20, 2024
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