BEAN TAMALES (TAMELES DE FRIJOLES)
Homemade ancho pepper chile sauce is mixed with both the masa and the refried beans which gives these authentic Mexican bean tamales their unique flavor. [Recipe originally submitted to Allrecipes.com.mx]
Provided by María Eugenia
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 16.5 g, Cholesterol 9.7 mg, Fat 10.1 g, Fiber 2.8 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 191.4 mg, Sugar 0.3 g
BLACK BEAN TAMALE BAKE
A version of a few of my favorite Mexican-flavored dishes combined and cooked in one skillet.
Provided by Deborah Norris
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
- Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
- Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 25.2 g, Cholesterol 29.5 mg, Fat 12.4 g, Fiber 5.3 g, Protein 13.8 g, SaturatedFat 4.9 g, Sodium 636.6 mg, Sugar 2.4 g
CHICKEN TAMALES
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 3 pounds of masa equals 3 dozen
Number Of Ingredients 37
Steps:
- For the chicken filling: Place fryers in stock pot. Fill the pot with water to cover chickens. Add the remaining ingredients boil for 1 hour.
- When chickens are done remove from pot, peel off the skin, de-bone chicken, chop and set aside.
- For the sauce: Parboil tomatillos, poblano pepper, bell pepper, onion. Chop, add remaining ingredients and coarsely blend. Set aside.
- Saute chopped chicken in a little oil and tomatillo sauce. Cook for 10 minutes.
- For the been filling: In a large stock pot, cover beans with water. Add onion, head of garlic and salt. Boil until done, drain, reserving liquid. Mash beans and set aside.
- Mince 1 cup onion, 1 ounce garlic and saute in 1/4 cup of oil. When onion is clear add flour constantly mixing with whisk until golden. Add mashed beans with a conservative amount of liquid from beans. Add chile powder, oregano, comino. Add salt if needed. Taste again.
- For the masa: Mix all ingredients on low mixer setting. After thoroughly mixed, beat (or knead) at medium for 15 minutes until masa dough is smooth. To check readiness, drop a small amount of masa in a glass filled with water. If masa floats, it's ready.
- Using back of spoon, spread masa mixture thinly and evenly on inside of corn husk. Covering half the length of each husk. Fill with tamale filling and fold. Get 16 quart stock pot with lid, steamer with lid or tamalera: tamale steamer. Tamaleras as a rule come equipped with rack and lid. Stainless steel vegetable steamer fan like: sold in most grocery stores. Damp kitchen towel. The bottom of the pot is filled with hot water being careful not to cover the rack. The rack is covered with tamale husks that were left over from the ones used for the tamales. The vegetable steamer is placed over the husks bottom side up to give a dome effect. The tamales are placed open and up, side by side around the dome. Continue this process with about 2 dozen tamales. As the pot begins to fill up the tamales can be placed flat on top of each other. Corn husks again are used to cover the mound of tamales then cover with a cloth and close with the lid. The lid should fit well enough as to keep the steam in the pot. Bring to rapid boil, reduce heat, steam for 30 minutes. To test doneness, open husk. Tamale should be firm. Masa should not adhere to the husk. When cooked remove all tamales. Ready to eat.
BBQ CHICKEN AND BEAN TAMALES
Don't be surprised if you find yourself making roast chicken one night just to get the leftovers for these BBQ Chicken and Bean Tamales the next.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Soak corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating well after each addition until light and fluffy. Stir in 1/2 cup beans.
- Combine remaining beans with remaining ingredients.
- Spread about 1/3 cup masa dough into 4-inch square on center of each of 12 drained corn husks, leaving about 2 inches at top of husk. Top each with about 3 Tbsp. chicken mixture. Fold over both sides and one end of each husk to enclose filling.
- Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamalera liner or steamer basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining corn husks or damp kitchen towel. Cover with lid. Bring to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
TAMALES DE FRIJOL (OAXACAN BLACK BEAN TAMALES)
On special occasions, such as saints' days, Alfonso Martinez prepares a special style of black bean tamal traditionally made by Zapotec communities in the Sierra Norte of Oaxaca. A simple, puréed bean filling is carefully folded in a round of masa that's been squished with a tortilla press or flattened out by hand, and this process creates a delicate, layered package that's as beautiful as it is delicious. Mr. Martinez reaches for heirloom Oaxacan beans, though any variety of dried black beans that ends up tender will work well. And even though avocado leaves are traditionally used to sandwich the tamal inside the banana leaf wrapper, he says hoja or yerba santa leaves can also be cut to size to impart their herbal flavor. (Watch Mr. Martinez prepare Oaxacan tamales de frijol.)
Provided by Tejal Rao
Time 5h
Yield About 30 tamales
Number Of Ingredients 10
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.
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CHICKEN TAMALES RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 2 hrs 50 minsCategory Healthy Chicken Thigh RecipesCalories 565 per serving
- Place chicken (or turkey), 1 onion wedge and whole garlic clove in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook until an instant-read thermometer inserted in the thickest part registers 165°F, about 12 minutes. Transfer the meat to a clean cutting board to cool. Shred the meat.
- Meanwhile, soak cornhusks in a large pot or bowl of hot water. Weigh the husks down so they stay submerged.
- Chop the remaining onion wedge. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the chopped onion; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add minced garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add tomatoes and cook, stirring, until they soften into a thick, chunky paste, 3 to 5 minutes. Stir in the shredded meat, chipotles, adobo sauce, oregano, pepper and 1/2 cup broth. Stir in 1/4 teaspoon salt and bring to a boil. Lower the heat, cover and cook for 5 minutes. Transfer to a bowl and set aside.
- If using fresh masa, put it in a large bowl and add 1/2 cup broth. Knead with your hands until a wet dough forms. (If using masa harina, place it in a large bowl and add 2 1/4 cups broth. Mix until evenly moist and soft.)
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5/5 (264)Calories 72 per servingCategory Main Course
- Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
- Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
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