Tamales

 These tamales are a labor of love and oh so delicious! You won't regret making them ;)

Ingredients

For the Masa

• 4 cups instant masa
• 3 1/2-4 cups water
• 1/2 cup vegetable oil
• 1/2 tsp. salt
• 1 tsp. baking powder
• 30-50 Soaked Corn Husks

For the Refried Beans

• 1/2 lbs. soaked pinto beans
• 3 tbsp. olive oil
• 1 red onion, diced
• 1/2 jalapeno pepper, minced
• 5 cups water
• 1 tbsp. vegetable bullion

For the Papas y chorizo

• 1/2 lbs. ground beef substitute
• 1 peeled & chopped potato
• 1 tbsp. olive oil
• 1/2 tbsp. chili powder
• 1/2 tbsp. smoked paprika
• 1/4 tsp. cayenne pepper
• 1/8 tsp. coriander
• 1/8 tsp. thyme
• 1/4 tsp. oregano
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. cumin
• 1/4 tsp. pepper
• 1/2 tsp. salt

Instructions

For the Refried Beans:

1. In a large pot or instant pot, heat 1 tbsp. olive oil over medium-high heat until shimmering.
2. Sautee the onion and jalapeno until the onions turn soft and translucent.
3. Pour in the soaked, drained pinto beans, water, and vegetable bouillon.
4. Cook the pinto beans until easily smashed with the back of a spoon (around 3 hours or 45 minutes in a pressure cooker)
5. Drain the pinto beans, while saving about 1 cup of the leftover juice. 
6. In the same pot, heat the remaining 2 tbsp. of olive oil over medium high heat. 
7. Add the beans and cook, stirring occasionally until the residual water is cooked out and the beans have formed a light crust. 
8. Add some of the reserved liquid back into the pot and mash or blend the beans into your preferred texture. 
9. Add salt & pepper to taste & set aside.

For the Masa:

1. In a large mixing bowl, combine the ingredients for the masa mix, excluding the corn husks and water.
2. With a stand mixer or hand mixer (or by hand), slowly pour the water into the bowl until a thick dough forms.
3. Mix the dough for a minimum of 5 minutes or until a small amount of dough can float on water. If it does not float, add a bit more water and continue mixing until it does. 
4. Set aside.

For the Papas y Chorizo

1. In a small bowl, mix all of the spices together until combined.
2. Heat a medium skillet over high heat 
3. Add in the olive oil & heat until extremely hot 
4. Add the potatoes to the pan, stirring occasionally until all sides of the potatoes crisp and brown.
5. Remove the potatoes from the pan and set aside.
6. In the same pan, add the ground beef substitute and stir until it browns.
7. Add the seasonings and potatoes back into the pan, and stir until just combined. 
8. If the mixture looks dry, add in a few tablespoons of water.
9. Set the pan aside to cool.

Assembly:

1. Take one corn husk and smooth about 1-2 heaping tablespoons of the masa mixture on until completely covered from edge to edge, leaving about 1-2 inches at the bottom (the top of the triangle)to close. 
2. To the center of the corn husk, spoon on 1 tablespoon (or more if you like) of either fillings.
3. Fold the husk over on itself forming a cylinder (with the top of the triangle facing you) 
4. Fold the bottom of the husk up into the middle of the tamale, squeezing the excess masa up
5. With an extra empty corn husk, tear a strip off the side, (from the bottom of the triangle to the top) and use it to wrap the tamale together, tying it around the middle so the bottom folded side stays up.
6. When you finish wrapping all of the tamales, place them into a large steamer, or an instant pot, and steam for about 45 minutes to 1 hour until the masa is cooked and no longer sticky.
7. Enjoy all of your hard work and serve with salsa, lime wedges, or guacamole.