| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexico, Tamales | 1 | Servings | |
INGREDIENTS
| 1 | c | Black beans |
| 4 | c | Masa harina |
| 1/2 | c | Vegetable shortening |
| 2 | c | Vegetable broth, lukewarm |
| 1 | t | Salt |
| 1 | t | Baking powder |
| 3 | Banana leaves | |
| 1/4 | c | Vegetable oil |
| 1 | Garlic clove, finely chopped | |
| 1/2 | c | Scallions, finely chopped |
| 1 | Chayote squash, finely | |
| chopped | ||
| 6 | Jalapeno chiles, stemmed and | |
| finely chopped | ||
| 1/2 | c | Almonds, blanched and finely |
| chopped | ||
| 1/4 | c | Chopped fresh cilantro |
| Salt, to taste |
INSTRUCTIONS
Put the beans in a medium pot, add water, and bring to a boil. Reduce the heat and simmer, covered, for 1-2 hours (depending on the size and age of the beans). The beans are cooked when their skins break easily when stirred. In a mixing bowl, beat the masa harina with the vegetable shortening, alternating with the broth until it is light, about 10 minutes. Add the salt and baking powder. Beat 2 minutes more. Clean and boil or char the banana leaves (if you can't find them already precooked). Trim out the hard veins and cut the leaves into approximately 8-10" squares. Heat the oil in a skillet and saut the garlic and scallions until golden. Add the chayote, chiles, almonds, cilantro, and beans. Mix completely, stirring and cooking everything together. Season with salt to taste. On a banana leaf square spread out a little less than 1/2 cup of the masa harina like a pancake. Top with approximately 2 tsp. of the vegetable/bean mixture. Fold over the leaf like a package and repeat with the remaining leaves and filling. Place the tamales in a steamer, overlapping them diagonally to allow steam to pass through, cover the pot and steam for at least 1 1/2 hours, checking the water level from time to time. (Peel away the leaf and only eat the filling.) Serve with tomatillo or chipotle chile salsa, accompanied by Atole (a hot masa-based drink) for authenticity. [ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster Recipe by: A Cook's Tour of Mexico by Nancy Zaslavsky Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4197
Calories From Fat: 1903
Total Fat: 216.6g
Cholesterol: 57.4mg
Sodium: 4971.3mg
Potassium: 5107.4mg
Carbohydrates: 511.7g
Fiber: 78.8g
Sugar: 50.1g
Protein: 94.9g