Black Bean Tamales with Roasted Corn Masa and Red Chile Crema

Note from Cheri: The recipe, text and photo below are reprinted with permission from Red Sage: Contemporary American Cuisine (1999, Ten Speed Press) by Mark Miller The companion cookbook to his Red Sage restaurant in Washington, DC, this book is a must read not only for foodies, but for anyone interested in the history of the American west. Former anthropologist Mark Miller's essays, illustrated by stunning historical photos, bring us a new understanding of life in the old west, an historical period he particularly identifies with. You'll come away with a general history as well as deep understanding of the culinary ingredients of the time and the people who ate them. While Miller's cooking is always steeped in tradition, it is also innovative and contemporary, and in he case of the recipes in this book, draws on Native American, Latin Americana and European influences. Click here to for our full review of this book, another sample Red Sage recipe, and discount ordering links through Amazon.com. MORE ON TAMALES! New to making tamales? Click here for the FabulousFoods.com Tamale Tutorial with recipes, techniques, tips and more.

Red Chile Crema: 1 cup heavy cream, preferably unpasteurized 1 tablespoon buttermilk, preferably unpasteurized 2 cloves roasted garlic 3 chipotles in adobo sauce Roasted Corn Masa: 1 1/2 cup masa harina 1 teaspoon baking powder 1 teaspoon salt 1/4 cup unsalted butter, at room temperature 1/4 cup vegetable shortening 3/4 cup warm water 1 cup fresh corn kernels, roasted Black Bean Filling: 1/4 cup chopped onion 4 cloves roasted garlic, chopped 2 tablespoons olive oil 1 cup cooked black beans 1 teaspoon sherry vinegar 1/2 cup Monterey jack cheese 14 large dried corn husks, soaked in warm water for 20 minutes sprigs of epazote for garnish

Makes 12 Tamales To prepare the crema: Heat the cream in a saucepan over low heat to room temperature (70 to 75°F. Transfer the cream to a clean bowl, add the buttermilk, and cover with cheesecloth. Let stand overnight at room temperature. The next day, the crema should have the consistency of loose sour cream. Transfer the crema to a blender, add the garlic and chipotles, and puree. Keep refrigerated in an airtight container. Keep refrigerated in an airtight container. The crema will keep in the refrigerator for 2 to 3 days. To prepare the masa: Combine the masa harina, baking powder, and salt in the bowl of a heavy-duty mixer fitted with a paddle attachment. Add the butter and shortening and beat for 3 minutes, or until thoroughly incorporated. Add the water and beat for 2 minutes more, stopping the mixer to scrape down the sides of the bowl with a spatula as necessary. Add the roasted corn and beat for 1 minute more. Wrap the masa dough in plastic wrap and let it rest at room temperature for 30 minutes. To prepare the filling: Sauté the onion and garlic in 1/2 tablespoon of the olive oil in a sauté pan over medium heat for 10 minutes, or until translucent. Transfer to a blender, add the black beans and vinegar, and purée until smooth. Heat the remaining oil in a heavy sauté pan over low heat, add the purée and fry, stirring constantly, for 15 to 20 minutes, or until the edges of the purée becomes crusty. Fold in the cheese and let cool. To prepare the tamales: Follow the directions on page 138 of the Red Sage book, or click here for our Tamale Tutorial. Let rest 5 minutes before serving. To serve: Transfer the tamales to serving plates and cut open the top of the tamale wrappers from end to end. Gently push the ends together, as with a baked potato. Drizzle the crema over and around the tamales. Garnish with epazote.