The black bean tamales, a very vegan recipe from pre-Hispanic culture. In Guatemala, they are very popular and today we bring you this ancestral recipe, super easy to make. Enjoy them!
They date back to pre-Hispanic culture and are very consumed today in Guatemala.
This ancestral recipe holds a deep cultural significance and is considered a traditional delight in the region's cuisine.
Black Bean Tamales
Ingredients
10 Holy leaf leaves
10 Large chaya leaves
2 kilograms of Cracked masa dough
1 liter of Tequesquite water
2 cups of Boiled tomato husk water
4 cups of Cooked black beans with only tequesquite and mashed
4 Chopped shallots including the tail
4 Peeled and chopped garlic cloves
4 Finely chopped avocado leaves
½ cup of Chopped epazote
Preparation
Step 1 : In a bowl, mix the masa with the waters, beat until smooth, and set aside.
Step 2 : In another pot, combine all the ingredients for the filling (cooked black beans, mashed garlic, onions, epazote, etc.) until well integrated.
Step 3 : Now, to make the tamales, take a leaf, place masa in the center using a spoon, and add some filling in the middle of the masa.
Step 4 : Assemble the tamales by closing each edge to form squares.
Step 5 : Repeat this process with all the leaves. Place straw, corn husks, and avocado leaves at the bottom of the pot, add a little water, then arrange the tamales on top, leaving space for the steam to cook them.
Step 6 : Cover the pot and place it over the embers; once it starts boiling, remove from heat and let rest.
Step 7 : Serve warm with hot sauce.
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