Tamal Pisque
Experience the rich, earthy flavors of "Tamal Pisque," a traditional Latin American dish that brings together fluffy corn masa and a savory black bean filling. Wrapped in fragrant banana leaves and steamed to perfection, these tamales boast a rustic charm that's both comforting and satisfying. The creamy black bean paste, seasoned with aromatic garlic, onion, and a hint of spice, pairs beautifully with the smooth, slightly crumbly masa made with chicken broth and vegetable shortening. This gluten-free recipe, perfect for gatherings or family meals, takes time but rewards with authentic homemade flavor in every bite. Serve these tamales as a hearty main course or alongside a fresh salsa for an unforgettable culinary experience. Whether you're a tamale enthusiast or trying them for the first time, this Tamal Pisque is sure to delight!
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Recipe Information
Ingredients
- 2 cups dried black beans
- 6 cups water
- 1 teaspoon salt
- 3 cups corn masa harina
- 1 cup vegetable shortening
- 2 cups chicken broth
- 20 leaves banana leaves
- 1 teaspoon baking powder
- 0.5 teaspoon ground black pepper
- 2 cloves garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
Instructions
Rinse the black beans under cold water. Place them in a large pot with 6 cups of water and 1 teaspoon of salt.
Bring the beans to a boil over medium-high heat. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours until the beans are tender. Drain and set aside.
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the cooked beans to the skillet and season with additional salt and ground black pepper to taste. Cook for another 5 minutes, mashing some of the beans with the back of a spoon to create a thick paste. Remove from heat and set aside.
In a mixing bowl, combine the corn masa harina, baking powder, and a pinch of salt.
Add the vegetable shortening to the masa mixture and mix well until the texture is crumbly.
Gradually add the chicken broth to the masa mixture, stirring until the dough is smooth and a bit sticky.
Cut the banana leaves into 10 x 10-inch squares. Pass them briefly over an open flame to soften.
Lay a banana leaf square on a flat surface and spread about 1/4 cup of masa dough in the center, forming a rectangle.
Place 2 tablespoons of the bean mixture onto the center of the masa.
Fold the banana leaf over the filling, then fold the sides in, forming a tight package. Secure with kitchen twine if necessary.
Place a steam rack inside a large pot and fill with water to the bottom of the rack. Bring to a boil.
Carefully arrange the tamales upright in the pot, ensuring they are snug but not tightly packed.
Cover the tamales with leftover banana leaves and a lid, reducing heat to medium-low. Steam for about 1.5 hours, checking water level occasionally to maintain steam.
Remove the tamales from the pot, let cool slightly, and serve. Unwrap banana leaves before eating.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 1.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
