-
1
Make the ancho adobo In a small bowl, cover the anchos with boiling water; let stand until softened, about 15 minutes.
-
2
Drain, discarding the soaking liquid.
-
3
In a food processor, combine the anchos, onion, garlic, vinegar and salt and puree until smooth.
-
4
Transfer to a small bowl.
-
5
Make the tamales In a large bowl, cover the cornhusks with hot water.
-
6
Weigh down the husks with a plate and let stand until softened, about 30 minutes.
-
7
Drain and pat dry with paper towels.
-
8
Meanwhile, in the bowl of a stand mixer fitted with the paddle, combine the masa with 1 cup plus 2 tablespoons of water.
-
9
Beat at low speed until a dough forms, about 2 minutes.
-
10
Add the lard, beans, cilantro, epazote, scallion and salt and beat, scraping down the side of the bowl, until the mixture is well blended and light in texture, about 5 minutes.
-
11
For each tamale, spoon 1/4 cup of the masa in the center of a cornhusk and top with 1 tablespoon of grated cheese and 1 teaspoon of ancho adobo.
-
12
Roll the husks up and over the filling to make compact cylinders, folding in the sides as you go.
-
13
Tie the tamales with kitchen string.
-
14
Arrange the tamales in a steamer basket and set it over a pot of boiling water.
-
15
Cover and steam until firm, about 1 hour.
-
16
Remove the steamer basket and let the tamales stand for 15 minutes.
-
17
Serve with grated cheese and the remaining adobo.
