Bean + Cheese Tamales

Instructions

1. Bring beans to a boil and let stand. A few hours or overnight later, rinse and fill with fresh water, add garlic and bay leaf and boil for about 1-2 hours. You may need to add more water as they boil on medium low heat with the lid off. Salt, cumin, and chili to taste. I added about 2 tsp salt and 1/2 tsp cumin, and 1/4 tsp gochu powder for this recipe.
2. In a large shallow container, put corn husks into hot tap water. Let stand for 45 minutes and drain right before you start building your tamales.
3. Mix dry dough ingredients together in a medium bowl. Add hot broth and mix until combined.
4. Beat softened butter in a separate medium sized bowl on high until creamed.
5. Add dough one golfball size at a time while beating on high until all dough is incorporated. You want the consistency of mashed potatoes.
6. Assemble tamales on a cutting board. Place one or more damp corn husks down. Add about 1/3 cup dough and spread evenly with your fingertips to about 5” square. Top with 2 T beans and about the same amount of shredded cheese. Be sure to spread the filling out lengthwise so every bite will have some filling. Leave about an inch or more on both the top and bottom of the husks for folding over.
7. Gently round the tamale up and pinch the ends together slightly with your fingers and overlap any husk you can to seal it lengthwise.
8. Next, take some precut twine (about 8” for one side or 16” for a double wrap), fold up one end, and tie it closed with the twine. I usually tie both ends in but it works to only tie one end. The base of the husk is the end to tie first.
9. Once you repeat this (it takes about 20 minutes to assemble them all, place in a steamer and steam for one hour. Let cool for about 10 minutes before serving as they will be piping hot!