| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Filled tort, Mexico |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Peanut oil |
| 1/2 |
sm |
Onion; finely chopped |
| 2 |
|
Garlic cloves; minced |
| 1/8 |
ts |
Anise seed; (fennel seed) |
| 1 |
|
Bay leaf; crushed |
| 1 1/2 |
c |
Black beans; cooked, with broth |
|
|
(See recipe for Pot Beans – basic) |
| 1 |
md |
Plantain; ripe, peeled |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Makes 2 cups, enough for 12 tamales.
In Oaxaca, black bean filled tamales are wrapped in banana leaves and
seasoned with anisy avocado leaves. To approximate the flavor, combine
plantain pulp with black beans and season the mixture with anise seed and
bay leaf.
Heat the oil in a small skillet. Add the onion, garlic, anise seed and bay
leaf, and saute over medium heat until the onion is wilted, about 3
minutes. Transfer to a food processor, add the beans, plantain, and salt
and puree as fine as possible. Use right away or cover and refrigerate
overnight (not longer).
FILLING ONLY: PER SERVING: 52.5 cals, 1.3 g fat (21.4% cff)
(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran
Recipe by: Vegetarian Table: Mexico / Victoria Wise
Posted to MC-Recipe Digest V1 #924 by KitPATh <phannema@wizard.ucr.edu> on
Nov 25, 1997
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