Black bean & green chili tamales
- Number of Servings: 17
Ingredients
2 cups masa harina 1.5 cups vegetable broth 1/4 cup extra virgin olive oil 1/8 teaspoon saltdried corn husks1 can black beans 14.5 oz1 can green chiles 7oz
Mix the ingredients together in a bowl to create a dough that's sort of the same texture as cookie dough.
For this filling, drain a can of black beans and rinse them. Also drain a small can of chopped green chilies. Mix them together, and add spices---mine usually gets a few shakes of ground cumin.
Makes enough to fill a dozen tamales.
Assembling the Tamales
For each tamale, you'll need two pieces of corn husk. Layer them on top of each other, so the narrow ends are going in opposite directions.
Put about two tablespoons of dough onto the top layer of corn husk, and smash it flat.
Add a tablespoon of filling down the center of the dough.
Pull the sides of the top corn husk together, to sort of roll the dough over the filling. Wrap the edges around each other, and place the husk seam side down on the second husk. Roll the second husk around the first, creating a tube with the filling at the center. Tie the ends of the husks with string or strips of corn husk.
Place a steamer into a large pot of water. Bring the water to boil. Place the tamales in the steamer, and steam for half an hour. The dough will be more solid, but not hard.
Snip the strings, unroll, and eat while still steaming.For this filling, drain a can of black beans and rinse them. Also drain a small can of chopped green chilies. Mix them together, and add spices---mine usually gets a few shakes of ground cumin.
Makes enough to fill a dozen tamales.
Serving Size: 24
For this filling, drain a can of black beans and rinse them. Also drain a small can of chopped green chilies. Mix them together, and add spices---mine usually gets a few shakes of ground cumin.
Makes enough to fill a dozen tamales.
Assembling the Tamales
For each tamale, you'll need two pieces of corn husk. Layer them on top of each other, so the narrow ends are going in opposite directions.
Put about two tablespoons of dough onto the top layer of corn husk, and smash it flat.
Add a tablespoon of filling down the center of the dough.
Pull the sides of the top corn husk together, to sort of roll the dough over the filling. Wrap the edges around each other, and place the husk seam side down on the second husk. Roll the second husk around the first, creating a tube with the filling at the center. Tie the ends of the husks with string or strips of corn husk.
Place a steamer into a large pot of water. Bring the water to boil. Place the tamales in the steamer, and steam for half an hour. The dough will be more solid, but not hard.
Snip the strings, unroll, and eat while still steaming.For this filling, drain a can of black beans and rinse them. Also drain a small can of chopped green chilies. Mix them together, and add spices---mine usually gets a few shakes of ground cumin.
Makes enough to fill a dozen tamales.
Serving Size: 24
Nutritional Info Amount Per Serving
- Calories: 100.9
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 185.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.4 g
- Protein: 2.6 g