Yum! This recipe for black bean tamales comes from Chef Johnny Hernandez. In each tamale…there’s a piece of mouth-watering Queso Fresco. Johnny’s restaurant La Gloria, at the fabulous Pearl, is a big hit! You can try these tamales and so much more at “Tamales! At Pearl 2010” on December 11th from noon to 7:00pm. “Read more”:/tanjis-tanjents/2010/11/18/tamales-at-pearl-2010/ about this free event. Enjoy!
Masa (Corn Dough) for Tamales
Mix together all ingredients until you reach a dough consistency. Shape masa into 4oz balls.
Black Beans Filling
2hrs). Drain most of the liquid and puree. Toast avocado leaves and ground then without the stems. Add to beans.
Corn Husk
Soak husks in warm water until they are soft.
Assembly of Tamales
Using a soaked corn husk, spread the 4 oz masa balls onto the bottom of ¾ part of the husk using a spoon. Scoop approx. 4 oz of black beans into the center of the masa. Cut queso fresco in 1 ½ oz rectangular pieces. Add 1 rectangle of Queso Fresco per tamale to center. Fold and wrap with the corn husk.
Cook Time
Arrange assembled tamales in a large double boiler. Cover with the lid or with aluminum foil. Steam for 30 to 1 hour depending on the size of your tamales.
Yields 12 tamales
Ingredients
Masa for Tamales
- 2 lbs masa (ground corn)
- 4 oz vegetable shortening
- ¼ tsp Garlic Powder
- ¼ tsp Salt
- 1 tsp Baking powder
Black Beans Filling
- 1 lb whole black beans, dried
- ½ large onion, chopped
- 2 garlic cloves, minced
- 1 chile de arbol
- 1 chile pasilla
- 2 tsp kosher salt
- 2 tsp avocado leaves, toasted and ground
- ½ tsp chile de arbol, toasted and ground
Queso Fresco
- 1 lb of Queso Fresco, cut into 1 1/2 oz rectangular strips
Corn Husk
- 1 bag corn husk