Tamales De Frijol Oaxacan Black Bean Tamales Recipes

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Place ancho chiles in a saucepan and cover with water. Bring to a boil over medium heat and cook until soft, about 10 minutes. Drain.
• Combine ancho chiles, garlic, cumin, salt, pepper, and a little water in a blender; blend salsa until smooth. Strain through a sieve.
• Heat oil in a large skillet over medium heat. Add 1/2 the salsa and cook, 3 to 5 minutes. Add refried beans, stir well, and cook until most of the liquid has evaporated, about 5 minutes. Set aside.
• Beat lard with an electric mixer until fluffy. Add masa and beat until well combined. Add remaining salsa and continue beating until dough has a uniform red color.
• Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of beans and 1 jalapeno slice in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Steps:

• Reconstitute the corn husks.
• In a small saucepan, combine the black beans, avocado leaves, lard, onion, and 3 cups water. Set saucepan over high heat. Bring the liquid to a boil. Reduce the heat to medium-low. With lid slightly ajar, simmer until the beans become very tender, about 1 1/2 hours. Add additional water as necessary if the beans begin to dry out during the cooking process.
• Remove and discard the avocado leaves from filling. Generously season filling with salt. Remove pan from heat, and set the filling aside to cool.
• Using a potato masher or a large spoon, coarsely mash the filling until it becomes thick enough to easily hold its shape when placed in a spoon.
• Assemble 16 tamales with the tamale batter and the black-bean filling, using large husks for wrappers and ties, and reserving smaller ones to line the steamer basket and cover the tamales.
• Prepare the steamer, and steam the tamales. Let the tamales stand until the batter has firmed. Serve the tamales warm with the chopped-tomato-and-serrano salsa.

Steps:

• Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
• Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
• Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
• Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.

Steps:

• Make the filling: In a large bowl, cover the beans with cold water by about 2 inches and soak overnight. The next day, drain the beans and transfer to a large pot. Add the onion, garlic, avocado leaves, salt and enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook, skimming any foam, until the beans are very tender, 1 1/2 to 2 hours.
• Cool for 15 minutes, then set a large strainer over a large bowl and drain. Transfer the beans, onion, garlic and 1 cup cooking liquid to a blender or food processor. Blend, adding more liquid as needed to get the machine going and to form an almost smooth puree. The consistency should be soft and spreadable, but not soupy. Season to taste with salt and cool to room temperature. Discard the avocado leaves and any remaining cooking liquid.
• While the beans cool, prepare for tamales: Heat the oil in a small saucepan until just smoking, then remove from the heat and set aside to cool completely. If you don't have plastic rounds for a tortilla press, cut off the edges of a gallon-sized resealable plastic bag to form two 10-inch squares of plastic. If you don't have a press, get out a heavy flat-bottomed large skillet.
• Heat a banana leaf on a griddle or large flat pan over high heat, turning and pressing flat until pliable and shiny, 15 to 30 seconds. Transfer to a work surface. Repeat with the remaining leaves, stacking them to keep them all warm and soft.
• In a large bowl, tear the masa into smaller chunks then add the salt and gradually add the cooled oil while kneading in. Continue kneading with both hands by punching down the mixture, then squeezing it between your fingers before gathering it into a mass and pushing it back down. Knead until the oil isn't visible and the masa is very smooth and soft.
• Assemble the tamales: Roll a 1/3 cup masa into a ball and flatten between the plastic by hand into a 1-inch-thick disk. Press in a tortilla press or against the counter using a skillet to form a tortilla-thin round (scant 1/8-inch-thick). Peel off the top plastic, keeping the masa on the bottom piece. Spread the bean filling evenly over the masa's entire surface in a thin layer (about 3 tablespoons). Using the plastic, lift the left edge and fold an inch in towards the center, then peel back the plastic and flatten it against the counter. Repeat on the right. Spread filling over the folded edges (about 1 teaspoon per side). Using the plastic, lift up the bottom third and fold it over the center as if folding a letter. Cover with filling (about 1 teaspoon), then use the plastic to lift the top and fold it over to enclose. Center an avocado leaf on top. Place the tamal upside down on a soft banana leaf and place another avocado leaf on top. Trim the leaves to fit if needed. Wrap in the banana leaf, folding in one long side, then the bottom, then the other side and rolling to enclose the end. Repeat with the remaining ingredients.
• Fit a steamer or colander into a large, deep pot and add enough water to almost reach its bottom. Stack the tamales flat in the steamer, leaving an empty space in the center. Cover with the reserved remaining banana leaves and then the lid. Bring the water to a boil and steam, replenishing with hot water as needed, until the masa is cooked through, about 1 1/2 hours. To test, unwrap a tamal and cut through the center to make sure there's no raw masa.
• Keep warm in the steamer off the heat until ready to serve. After unwrapping, the avocado leaves should be discarded before eating. The tamales can be cooled completely, then wrapped individually and frozen for up to 6 months. To serve, thaw overnight in the refrigerator, then resteam in the banana leaves or unwrap and pan-fry in oil until hot and crisp.