Jun 12, 2010

black bean tamales

totally get why traditionally women gather at 'Tamale parties' to make this stuff. It took me hours in the kitchen! But I have been asked many times over this year to make tamales and I've been saying 'someday.'

Well, someday was today.
It takes a while to make tamales so I made a whole mess o' them. It is a black bean filling that I cooked not with lard, but with 1/2 T of toasted sesame oil (hinting at a pork-flavor; idea from Bryanna Clark Brogan). I wrapped them in banana leaves and corn husks and served them with roasted tomatillo and chipotle salsa. I made Mexican rice - using brown rice.
Everything was absolutely fantastic!
Boy, that was a whole blog-full!

 I wonder what next year's tamales will have in them...

Cost Breakdown:
masa: $1
shortening: $3
beans and rice: $2
tomato, tomatillo : $6
onion, garlic, chipotle: $1.50
corn husks and banana leaves: $4
Total to make 25 tamales and
2 days' worth of outstanding Mexican rice:
$17.50


5 comments:

  1. The tamales looks delicious with the green sauce.

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  2. Thanks! They were! The tomatillo salsa was perfect with it.

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  3. Im planning to make tamales on Friday for the first time. Would you suggest I make salsa to go with it or do you think they'll be just as fine without? I wasn't planning to, but after reading your post you got me wondering if I should...

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  4. Making the salsa is so quick and easy, I say yes, you should.

    Salsa has tomato, onion, garlic, cilantro, and chili. Roast the tomatoes, chili pepper and garlic - or not, up to you. And buzz everything in a food processor to the consistency you like.

    You can vary the above by adding fruits - mango, pineapple, etc. Or changing your pepper. Or adding a different herb or omitting the cilantro.

    It adds a lot of flavor. And unless you use enough fat in your tamale (1/3 c fat to 1 c masa harina) to make the masa soft, it might be dense and dry. Salsa can give you the moisture if you are wishing for a more fat-friendly tamale.

    Another tip: after your corn husks are re-hydrated, wipe the side you are filling with a kitchen towel; masa does not stick to wet husks and it'll be a pain to spread. Keep your fingers clean, too. Don't bother spreading with a spoon - use your fingers. If you line up three to make at a time, it'll go faster.

    Oh, and I hope you can have a buddy helping. Have fun and good luck.

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  5. Thank you for your advice! I will remember you tips when I make them this week!

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