Tamales de Frijol (Bean Tamales)

Instructions

1. Soak the corn husks in warm water for at least 30 minutes to make them pliable.
2. In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add the warm chicken broth, mixing until a dough forms.
3. In a separate bowl, beat the vegetable shortening until it becomes light and fluffy. Incorporate it into the masa dough until well blended and smooth.
4. In a skillet, heat vegetable oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in minced garlic, ground cumin, and chili powder, cooking for another minute.
5. Add the mashed black beans to the skillet, mixing thoroughly. Season with salt and pepper. Cook until the mixture thickens slightly, about 5 minutes, then set aside to cool.
6. Spread 2 tablespoons of masa mixture onto the center of a soaked corn husk, leaving space at the edges. Place 1 tablespoon of bean mixture in the center of the masa. Fold the sides of the husk to enclose the filling, then fold the bottom of the husk upward.
7. Repeat the filling process with remaining masa and bean mixture.
8. Arrange the filled tamales upright in a steamer basket. Ensure they are upright and not packed tightly so steam can circulate.
9. Steam the tamales over simmering water for about 1.5 to 2 hours, or until the masa easily separates from the husk. Add additional water to the steamer as needed.
10. Remove tamales from the steamer and let them rest for a few minutes before serving. Serve warm and enjoy!