By Nicole Newman | Jan 29, 2020
With a filmography that spans nearly 40 years, Almodo has always been consistent with his memorable, outspoken, and nuanced female leads.
Tamales de Frijol are pretty popular here in South Texas. We Tejanos love our refried beans – if you visit any Tex-Mex restaurant chances are your plate will consist of a side of refried beans, so naturally, tamales de frijol are truly a part of a Texas Christmas tradition.
For Corn Husks: Soak dried corn husks in a bowl of hot water, use a molcajete to keep them submerged. When ready to assemble tamales, drain water from corn husks.
For Red Chile Sauce: In a large saucepan, place chiles and cover with water. Boil until softened. Drain, reserve the water. Place the chiles, garlic cloves, ground cumin, plus reserved water into a blender.
For Red Chile Sauce: Blend until smooth. Heat lard in a saucepan over medium-high heat, add chile sauce, reduce heat to low and cook, stirring occasionally. Remove from heat.
For Masa: Mix masa, salt, baking powder, lard and broth until the batter is light and fluffy. Add additional broth if needed. Add red chile sauce, mix well.
To Assemble Tamales: Using a spoon, spread masa over corn husk. Add refried beans. Cover, bring to a boil. Reduce heat & simmer, adding additional water if necessary.
To Assemble Tamales: Tamales are ready when they easily remove from the husk. Allow tamales to stand, serve warm.