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Entree
Mexican
4 - 6 servings
40 minutes
3 hours 40 minutes
1 cup black beans
4 cups masa harina
1/2 cup vegetable shortening
2 cups vegetable broth, lukewarm
1 teaspoon salt
1 teaspoon baking powder
3 banana leaves
1 clove organic garlic, finely chopped
1/2 cup scallions, finely chopped
1 chayote squash, finely chopped
1/2 cup almonds, blanched and finely chopped
1/4 cup cilantro, chopped
Salt to taste
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 inch squares.
Heat the oil in a skillet and sauté the garlic and scallions until golden. Add the chayote, 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.
