Black Bean and Chicharron Tamales
Black Bean and Chicharron Tamales
Tamales are one of my favorite Mexican foods. This tamales are so good that I ate the entire recipe over the course of 2 days when I made this. Black beans in tamales sound great to me, but when you mix in crushed chicharrones, the tamales are taken to another level! There is a lot of steps to making tamales. You definitely need to have patience when making these; but it will pay off in the end.Try making tamales in a banana leaf. It gives them a whole different flavor.
Servings: 16 tamales
Ingredients
- 2 cups masa harina flour
- 2 cups Mexican style black beans
- 2 cups chicharrones crushed
- 1 cup lard
- 3/4 cup chicken stock
- 3 green onion chopped
- 2 tsp salt
- 16 corn husks plus more
Instructions
- Boil enough water to pour over the corn husks. Weigh down the husks with something to make sure they are all submerged. I used the pot I boiled the water in. Soak for 45 minutes.
- Whip the lard in a bowl with a spatula until smooth. Add in the masa harina flour. Mix.
- Measure out 2 cups of chicharrones.
- Lightly crush.
- Mix the chicharrones into the dough.
- Mix in the black beans, green onions, salt, and chicken stock.
- Form a small turd-like dollop of the dough down the center of a corn husk.
- Fold the right side of the husk half way over the tamale.
- Fold the top part of the husk over the tamale.
- Roll it up.
- Do this until you run out of dough. This recipe yields about 16 tamales.
- Since I don’t have a proper steamer to steam these tamales, I used my sticky rice steamer. Fill the pot with 2 inches of water and bring to a boil. Layer all of the tamales so they are standing somewhat upright.
- Cover with any remaining corn husks. Put a kettle lid over the tamales. Steam for 1 hour.
- Let the tamales rest for 10 minutes before serving. Eat them in the husk. Top with sour cream and a salsa of your liking.
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