1/2 DOZ. Black Beans & Oaxaca Cheese Tamales
Oaxaca cheese kisses and melts perfectly with black beans and masa. Oaxaca cheese is similar to Monterey Jack, but made with the traditions from Oaxaca, Mexico. You've never had a bean and cheese tamale like this one! These aren't just a side dish to a meal, although you could cut through the corn husk an serve them as the perfect appitizers. Black Bean and Oaxaca Cheese Tamales are cloaked in a delicious seasoned masa made with 100% corn oil and hand-rolled in real corn husks from Mexico.
I'm a real tamale snob and I love black bean tamales. These are by far the best I've eaten. The filling to masa ratio is just right and the addition of the Oaxaca cheese is great. I'll order them again for Christmas!
I order these for my brother-in-law's 40th birthday for a surprise - there were some shipping issues but when I called everyone was so nice and so helpful - my brother-in-law receive them on time and said they were the most amazing tamales he had ever eaten
Can't wait to order some for myself
They were eaten in less than five minutes.
It only takes an hour to cook tamales in a steamer. Any kind of steamer pot with a lid will work. It is OK to steam frozen tamales. The steam will perfectly thaw the tamales and cook them.
The tamales can be frozen and put directly into the steamer. Once your steamer is steaming rapidly we suggest breifly turning off the heat to safely load the tamales in the steamer. Same goes for removing the tamales from the steamer. Turn the steamer off - safety first!
The tamales will come wrapped in foil and plastic wrap. Remove the plastic and leave the tamales in the foil. Put the foil packages into the steamer for approximatly 1 hour.
The way to check if the tamales are finished cooking is to unwrap a corn husk on one of the tamales. If the masa sticks to the corn husk then the tamales need to steam longer.