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1
Put the oil into a small skillet over medium heat.
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2
Add the onions and cook until softened, about 5 minutes.
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3
Add the garlic and cook for another 30 seconds.
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4
Remove half and reserve it for the tamale dough.
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5
To the pan with the remaining onions add the beans, hot sauce, chili powder and season with salt and pepper, to taste.
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6
Stir to combine and cook until heated through, about 5 minutes.
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7
Set aside to cool slightly.
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8
(Reserve 1 cup for the Round 2 Recipe, Bean and Cheese Chalupas.)
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9
In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder.
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10
Cut the butter into the cornmeal using a fork or a pastry blender.
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11
Add the broth, a little at a time, until the dough comes together.
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12
Mix in the reserved cooked onions and garlic
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13
Cut parchment paper into 8 (8 by 8-inch) squares.
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14
Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle.
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15
Put a heaping tablespoon of the beans on top with a tablespoon of cheese.
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16
Bring the 2 corners of the paper at the ends of the rectangle up to encase the beans and cheese with the tamale dough.
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17
Fold the corners together a couple of times.
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18
Fold the other sides over to cover the seam and turn right side up.
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19
Continue this process with the remaining dough and filling.
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20
Put a steamer basket into a large pot and add enough water to come just below the basket.
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21
Cover the pot and put it over medium-low heat to bring the water to a simmer.
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22
Put the tamales in the steamer basket.
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23
Cover and steam the tamales until the dough is cooked through, about 1 hour, Check after 30 minutes, you may need to add more water to the pot.
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24
Remove the tamales from paper wrapping and serve warm.
