CORN AND BLACK BEAN TAMALES

Corn and Black Bean Tamales image

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.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield Makes 24 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 0.6331 g, Protein 3 g