The traditional Mexican tamale filled with beans and cheese

Ingredients:

Bean and cheese filling
1. 1 C. prepared Peruano beans (or, substitute pinto beans)
2. 8 oz pepper jack cheese, cut into slices 1/2″ x 4″ by 1/4″ thick
Potato, Cheese & Mole filling
1. 2 russet potatoes, mashed
2. 1 tsp sea salt
3. 1 C. red mole (recipe linked above)
4. 8 oz pepper jack cheese, cut into slices 1/2″ x 4″ by 1/4″ thick
Tamale dough
1. 3 C. masa (we use Maseca brand)
2. 1 C. coconut oil
3. 1 tsp baking powder
4. 2 1/4 C. chicken stock
5. 1 tsp salt or more to taste
For the Tamales
1. 1 pack Corn Husks (preferably those that are cleaned)

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS