Refried bean and cheese tamales with jalapeno salsa

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt

For the tamales

  • 70g/2½oz lard
  • 225g/8oz plain flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 150ml/5fl oz warm water
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium-sized tomato, diced
  • 1 tsp ground cumin
  • 1 red chilli, finely chopped
  • 1 x 400g tin red kidney beans, drained
  • 1 tbsp fresh coriander, finely chopped
  • 100g/3½oz Cheddar, grated
  • salt and freshly ground black pepper

For the salsa

  • 1 corn on the cob
  • 1 onion, finely chopped
  • 2 limes, juice only
  • 1 garlic clove, crushed
  • 2 fresh jalapeño chillies, finely chopped
  • 2 tbsp flat parsley, finely chopped
  • 1 tsp fresh oregano, finely chopped
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