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tamales

Tamales Pisques

Tamales Pisques

Prep Time 1 hour 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes

Ingredients

Dough

  • 2 lb masa harina
  • 2 teaspoons salt
  • ½ cup olive oil
  • 1 onion
  • 1 clove garlic
  • 2 green bell peppers diced
  • 1 tablespoon bouillon powder vegetable or chicken
  • 2 cups water

Refried Beans

  • 2 lb red beans cooked
  • ½ cup olive oil
  • 1 onion quartered
  • 1 clove garlic
  • 1 to mato peeled, seeded, cut into 4
  • ½ cup boiling water
  • Salt
  • Pepper
  • Tamales
  • Banana leaves cut into 30 squares of 10 inches
  • Water

Instructions

Beans

  1. In a large pot or Dutch oven, heat oil over medium heat.
  2. Sauté onion, garlic and tomatoes for 5 minutes, stirring regularly.
  3. Add red kidney beans, salt, and pepper and fry over medium-high heat for 10 minutes, stirring regularly.
  4. Pour contents of the pot, including the oil, in a blender. Add the boiling water and blend until thick, but not too firm. If necessary, add a little boiling water. Set aside.

Tamale dough

  1. Heat the oil in a skillet over medium heat.
  2. Sauté the onion, garlic and green bell peppers for 10 minutes, stirring regularly.
  3. Pour the contents of the skillet, with the oil, into a blender.
  4. Add ½ cup of water and blend until obtaining velvety.
  5. In the bowl of a stand mixer, add the masa.
  6. Add the salt and bouillon powder.
  7. Add the previously mixed preparation and start kneading.
  8. Gradually add the remaining water and knead until you have achieved a light dough.
  9. If necessary, add a little water or a little flour to obtain the desired consistency.

Banana leaves

  1. Boil a large amount of water in a large pot.
  2. Using a pair of pliers, take each leaf and immerse in boiling water for 5 seconds.
  3. Drain and dry with a cloth.

Assembling tamales

  1. On a sheet of parchment paper, place a banana leaf in its center.
  2. In the center of the banana leaf, place two tablespoons of dough and flatten the dough into a circle.
  3. Place 2 teaspoons of red bean purée in the center of the dough.
  4. Using the parchment paper, close the tamale, giving it a rectangular or square shape. Tie the tamales with the cooking twine.
  5. Repeat until the dough is used up.

Cooking of the tamales

  1. Place the tamales in a large pot or Dutch oven.
  2. Cover them with boiling water.
  3. Cook covered over low-medium heat for 90 minutes.
  4. If necessary, add more boiling water during cooking.

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