Serves: 14
Total Calories: 1,009

Black Bean Sauce
16 corn husks, plus extra to line the steamer
1 tablespoon vegetable oil
1/2 medium onion, finely chopped
4 medium button mushrooms, finely chopped
1 medium carrot, peeled and cut into 1/4-inch dice
1 medium zucchini, ends trimmed and cut into 1/4-inch dice
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup cooked corn kernels
1/2 cup crumbled cotija or mild feta cheese
1/3 cup chopped fresh cilantro

1. Prepare the tamale dough and keep it at room temperature. Prepare the black bean sauce and reserve in a saucepan. Soak the corn husks in hot tap water for 2 hours.

2. Heat the oil in a medium skillet over medium heat and cook the onion until softened, 3 to 4 minutes. Add the remaining ingredients, except the corn and cheese. Cook the vegetables briefly, about 2 minutes. They will be hot but still crisp. (They will finish cooking while the tamales steam.) Transfer to a bowl and cool.

3. Remove the corn husks from the water. Put on a plate and cover to keep moist. Lay 1 husk on a flat surface. Put about 3 tablespoons of dough in the center of the husk and spread into a 1/4-inch-thick rectangle to within 1 inch of the wide end and about 3 inches from the pointed end. Put about 1 tablespoon of filling down the middle of the dough. Overlap the sides of the husk to enclose the filling. Fold the pointed end toward the wide end and put on a plate, folded side down. Repeat with remaining husks and fillings.

4. Put about 3 inches of water and a coin into a large steamer kettle. (A rattling coin means there's still water in the pot.) Line the steamer rack with extra damp corn husks. Arrange the tamales folded ends down. Cover with more corn husks or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil and steam the tamales for 1 hour or until the dough is firm and easily pulls away from the husk.

5. Reheat the sauce. For each serving, unwrap 2 tamales and place on a serving plate. Spoon about 2 tablespoons of sauce over the middle of the tamales. Scatter corn kernels and crumbled cheese over each serving. Garnish with a sprinkle of chopped cilantro.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 14
Total Calories: 1,009
Calories from Fat: 202

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie