Black bean tamales, a very vegan recipe from pre-Hispanic culture. In Guatemala, it is widely consumed and today we bring you this ancestral recipe, super easy to prepare. Enjoy!
They date back to pre-Hispanic culture and are widely consumed today in Guatemala.
This ancestral recipe holds deep cultural significance and is considered a traditional delicacy in the region's cuisine.
Black Bean Tamales
Ingredients
10 Hierba santa leaves
10 Large chaya leaves
2 kilograms of Cracked dough
1 liter of Tequesquite water
2 cups of Cooked milpero tomatillo peel water
4 cups of Black beans cooked only with tequesquite and mashed
4 Chopped green onions with tails
4 Peeled and chopped garlic cloves
4 Finely chopped avocado leaves
½ cup of Chopped epazote
Preparation
Step 1 : In a bowl, mix the dough with the waters, beat until smooth and set aside.
Step 2 : In another pot, mix everything that corresponds to the filling (cooked black beans, mashed garlic, onions, epazote, etc.) until well integrated.
Step 3 : Now we will make the tamales, take a leaf, place dough in the center with the help of a spoon and in the center of the dough a little filling.
Step 4 : Build the tamales by closing each edge to form squares.
Step 5 : Work with all the leaves like this. Place grass, corn husks, and avocado leaves on the bottom of the pot and add a little water, arrange the tamales on top, leaving space for the steam to cook them.
Step 6 : Cover the pot and place on the embers, when it starts boiling, remove and let it rest.
Step 7 : Serve warm with hot sauce.
