Chile con Frijol Negro Tamales

Throughout Mexico you can find both savory and sweet tamales, all delicious, nutritious, ecological little bundles. Our savory tamales made with masa harina (corn flour) and wrapped in soft corn husks make for a beautiful presentation or a meal on the run.

Ingredients

32 large dried corn husks

8 cups (1.9L) masa harina

5 1/2 cups (1.3L) water at room temperature

4 tsp (25g) sea salt

1 1/2 cups (360g) corn oil

6 cloves garlic, peeled and minced

1 small onion, finely chopped

1 Tbsp (15mL) 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 (180g) refried black beans

1/4 pound (115g) farmer’s cheese or queso panela, cut into 1/2-inch (1.25cm) cubes* (optional)

Directions

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.

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.