Chile con Frijol Negro Tamales
- 32 large dried corn husks
- 8 cups masa harina
- 5 1/2 cups water at room temperature
- 4 tsp sea salt
- 1 1/2 cups corn oil
- 6 cloves garlic, peeled and minced
- 1 small onion, finely chopped
- 1 Tbs olive oil
- 1 medium pimento, finely chopped
- 2 medium poblano chile peppers, roasted, peeled and chopped
- Sea salt to taste
- 6 Italian tomatoes, peeled and chopped
- 2 cups refried black beans
- 1/4 lb farmer’s cheese or queso panela, cut into 1/2-inch (1.25cm) cubes* (optional)
- Separate corn husks and soak them in warm water until soft. Remove any dirt and cut one or two husks into long, thin strips to tie the ends of the tamales.
- Combine the masa flour, water, salt, and corn oil and knead until the dough is smooth (about 10 minutes). Cover and set aside.
- Sauté the garlic and onion in olive oil over medium heat for 5 minutes. Add the pimento, chili peppers, and tomatoes and continue to cook, stirring constantly. Season to taste with sea salt and remove from heat.
- On a clean work surface, spread about 1/4 cup (60mL) of the tamale dough up and out from the base of a soft corn husk, leaving about 2 inches on both ends clean. Spoon about 1 Tbsp (15mL) of the tomato-chile mixture into the center of the masa. Place 2 chunks of cheese and a spoonful of beans on top.
- Cover the filling by folding over the sides of the husk, completely encasing the filling. Tie the ends with the softened corn husk strips.
- Arrange the tamales in a large steamer with about 3 inches (8cm) water in the bottom. Cover and steam for 1 hour, occasionally adding hot water to replace what boils off.
- Remove tamales from husks and serve.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
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