Corn Husks Ancho chiles Water Garlic cloves Ground cumin Refried beans Oil Salt Prepared masa
Rehydrate the chiles. Then, add the softened chiles into the blender, water, garlic, cumin, and salt. Blend until smooth, strain and add it to the beans. Reserve 3 tablespoons of the ancho sauce for the masa
Get ready with your hydrated corn husks, the filling, and masa stations to assemble your tamales.
Apply a thin layer of masa. Then add the ancho beans filling to the center of the masa layer, and fold.
Fold the corn husk and place in a steamer. To a large pot or steamer, add all the tamales and water. Cook for 2 hours. Check for water after 1 hour, add more water if needed.
Take one of the tamales out and let it cool slightly. They are ready when the masa pulls away from the husk easily. Enjoy!