Tamales de Frijol

Place the Corn husks in a large bowl and cover with very hot water. Let them soak for at least 30 minutes, or until pliable. Drain and pat dry before assembling.

For the filling, heat 30 grams of Lard in a large skillet over medium heat. Add the Onion blanca, Garlic, and Serrano chile, cooking until softened, about 5 minutes.

Add the cooked Black beans to the skillet. Stir in the Epazote and 5 grams of Salt. Cook for 10-15 minutes, mashing the Black beans with a potato masher or fork until a coarse paste forms. Remove from heat and set aside.