San Miguel Jalapeno Pork and Black Bean Tamales 2009

YIELD: 10 SERVINGS

8 oz. pork loin, cooked and diced
8 oz. black beans, cooked and drained
8 oz. prepared enchilada sauce
¼ cup Tabasco Green Jalapeno Pepper Sauce
Salt, to taste
4 oz. chicken stock
4 oz. corn husks, dry
12 oz. masa harina (corn flour)
12 oz. chicken stock
¼ cup Tabasco Green Jalapeno Pepper Sauce
4 oz. lard
¾ tsp. baking powder
⅓ tsp. salt

1. Combine the first 6 ingredients in saucepan and cook over medium heat until mixture is fairly dry. Soak corn husk in hot water.

2. In a separate bowl, mix masa, remaining chicken stock, Tabasco Green Jalapeno Pepper Sauce, lard, baking powder and salt in electric mixer until smooth and fluffy.

3. Drain corn husk and lay out on work surface (each corn husk wrap should equal 5” in width and 8” in length).

4. Place 2 Tbsps. of masa mixture onto each corn husk and spread over the lower ⅔ of the husk, leaving about 1” of space on each side.

5. Place a generous Tbsp. of meat and bean mixture over masa mixture lengthwise down the center. Roll tightly so the edges of the masa fit together. Fold excess husk under.

Photo and recipe: McIlhenny Company/Tabasco Brand Products