Ingredients
- 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
Directions
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.
