Black Bean Tamales
From ttaaccoo 15 years agoIngredients
- Filling: shopping list
- 3 cups cooked beans (I use black beans, and sometimes a combination of black and pinto ) shopping list
- 2 cups rice, cooked( I use brown rice) shopping list
- 3 cloves finely chopped garlic shopping list
- 2 large yellow onions, chopped shopping list
- 3 carrots, coarsely chopped shopping list
- 2 bell peppers, chopped shopping list
- 2 or 3 ribs celery, chopped shopping list
- 5 Tables. tomato paste shopping list
- 1/2 tsp. cumin shopping list
- 1/2 tsp. coriander shopping list
- 2 Tables. chile powder ( I use Frontier ) shopping list
- fresh salsa to taste shopping list
- 1 can diced green chiles (Ortega brand) shopping list
- olives, one for each tamale . I prefer with a pit, and may use an olive from the grocery "help-yourself" kalamatas or ? shopping list
- Masa: shopping list
- 2 sticks corn oil oleo or butter shopping list
- 3 cups masa harina shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. baking powder shopping list
- 1 3/4 cups broth shopping list
- corn Husks , 1 package shopping list
- kitchen string shopping list
- Masa shopping list
How to make it
- Corn Husks-- soak in warm water . Cover the husks with the water, and soak for about an hour. Drain, pat dry.
- Filling:
- Put all the ingredi ents in a large vessel and mix together with a wooden spoon. Use salt to taste
- Masa:
- Whip the butter or oleo until fluffy, then add the masa harina, salt, and baking powder. Add the broth slowly . Continue beating until light and airy. (a piece of dough will float in a bowl of water when it is ready.
- Assembly: Helping hands are very welcome to this process.
- Take 2 corn husks and make a T formation . Smear a spoon or 2 of masa in the center of the husk, then a large dollop or 2 of filling. Don't forget to include the olive! Next, enclose the filling with a topper of masa. Now fold the edges of the husks to envelop the tamale on all sides, and secure with kitchen string.
- Steaming:
- Bring a large pot of water to a boil, and place steamer basket on top. Place a lid on top. Steam the tamales for 1 hour, until the tamale pulls away from the corn husk when tested. Enjoy with a green salad. I have posted a special one to go with tamales.
People Who Like This Dish 4
- bpye Nowhere, Us
- goblue434 Anniston, AL
- dooley Crossroads, TX
- chefelaine Muskoka, CANA
- ttaaccoo Buffalo, NY
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The Rating
Reviewed by 2 people-
Sounds delish!! FIVE 2 you!! :+D
chefelaine in Muskoka loved it -
This is the first tamale recipe I've seen that doesn't require lard. Sounds much tastier.
goblue434 in Anniston loved it
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