Black Bean Tamales with Mole

1. Cook onions in hot oil in medium skillet on medium heat 10 min. or until caramelized, stirring occasionally. Stir in beans.

2. Cut sheets of foil into 24 (8x6-inch) pieces; repeat with banana leaves. Cover bottom of steamer with any remaining banana leaves.

3. Dissolve bouillon cube in warm water in large bowl. Add masa harina, lard and sour cream; mix well. Divide dough in half.

4. Pat 1 dough piece into 12x10-inch rectangle on 16x14-inch sheet of plastic wrap. Spread with 1/2 cup bean mixture; top with 1/2 cup mozzarella. Roll up dough, starting at one long side, using plastic wrap to help roll dough. (Do not roll plastic wrap up with dough.) Repeat to make second log. Discard plastic wrap.

5. Cut each log into 1-inch-thick slices. Place 1 slice on center of each banana leaf piece; fold leaf lengthwise in half, then fold over both short ends of leaf to completely enclose filling. Wrap in foil pieces.

6. Place tamales in steamer; cover. Steam 1 hour or until filling pulls away from banana leaves, adding more water to steamer if necessary. Serve with mole sauce.

Black Bean Tamales with Mole

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