- 2 qts. dry black beans
- 1/2 bu Anaheim chiles
- 2 qts. salsa verde of your choice
- 5# Queso Blanco, cubed or grated
Prepare the beans:
- Sift through beans and pick out any bad-lookin’ beans, rocks, dirt clumps, sticks, stems, etc. Rinse beans in cold water until water runs clean
- Pour into a large pot and cover with at least 4″ of cold water
- Cover pot with a lid, place over high heat, bring to a boil, then turn heat off and let beans sit for 30 minutes, covered.
- Rinse beans again in cold water until water runs clear and put back in the pot. Cover with at least 2″ of cold water, and cover with a lid.
- Bring beans to a boil over high heat, remove the cover, and turn the heat down low to a simmer. Simmer beans for 2 hours. Drain a spoonful and blow on them. If they peel their skin immediately, they are done. If not, simmer for up to 1 more hour before testing again.
- Drain beans and rinse in cold water to cool. Place drained beans in a large bowl.
Prepare the chiles:
- Spread chiles on a baking sheet and broil until skins blister and blacken; turn to blacken the other side
- Place chiles in a food grade bucket with a lid and let cool. The steam will help loosen the skins
- When cool, peel skins from chiles, and pull stems and seeds; discard.
- Chop cleaned, skinned chiles and place in bowl with beans.
Prepare the mix:
- Pour verde sauce and grated cheese on top of the beans & chiles in the large bowl. Mix with hands until evenly distributed. Make tamales!
- Soak corn husks in hot water, then spread 1 oz of masa onto a husk, fill with 2 TBS. of bean mixture, then roll up. Steam for 1 hour.