Black Bean Tortillas
Servings
35tamales
Servings
35tamales
Ingredients
Instructions
Bean Mixture
  1. Starting the night before, soak beans in water to cover them and a little apple cider vinegar.
  2. Drain.
  3. Combine the garlic, onion, oregano, chile powder, soaked black beans, salt and water and cook on low until beans are tender.
  4. Transfer cooked beans to bowl to cool.
  5. When cool, stir in cheese.
  6. Stir in 2 cups of prepared tomatillo sauce.
Make Masa
  1. Cover the husks in very hot water, weight with plate to keep submerged and let sit for a couple of hours before forming tamales.
  2. Combine masa harina with hot water.
  3. Beat lard, salt, and baking powder until light in texture.
  4. Beat in harina in three additions.
  5. Add 2 cup broth, beat 30 seconds plus until a small dallop floats to top of cold water.
Preparing tamales
  1. Tear a few corn husks into thin strips.
  2. Remove on large husk from soaking bowl, rinse and pat dry.
  3. Place on table with narrow edge toward you.
  4. Put 1/4 c of masa into 3-4 inch square in center of husk.
  5. Spoon 1-2 Tbl bean mixture in a line down middle of square.
  6. Fold sides of husk in, then fold bottom up and tie with thin strip.
  7. Using pot with steamer basket, add a few inches of water and bring to boil.
  8. Stand tomales vertically, cover pan with lid and steam 30-45 minutes or until the masa no longer feels sticky.
  9. Add extra simmering water to add to pot so it does not get dry.
  10. Serve with sour cream and tomatillo sauce.
Recipe Notes

If using canned beans, drain well.  Saute with onion, garlic, chile powder and salt. Continue recipe as stated.