Pre-Hispanic Black Bean Tamales with Edible Leaves

Name: Pre-Hispanic Black Bean Tamales with Edible Leaves
Yield: 20 pieces
Ingredients: 10 hoja santa leaves; 10 large chaya leaves; Dough:; 4 1/2 lbs masa quebrada (about 2 kg); 4 1/4 cups tequesquite water (1 liter); 2 cups water from boiled tomatillo husks; Filling:; 4 cups cooked black beans (cooked only with tequesquite and mashed); 4 bunching onions (with green tops), chopped; 4 cloves garlic, peeled and chopped; 4 avocado leaves, finely chopped; 1/2 cup chopped epazote

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A recipe from pre-Hispanic communities, reflecting centuries of wisdom and culinary culture. Also vegan.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A recipe from pre-Hispanic communities, reflecting centuries of wisdom and culinary culture. Also vegan.

Saved

Ingredients

20 pieces

10hoja santa leaves
10large chaya leaves
Dough:
4 1/2 lbsmasa quebrada (about 2 kg)
4 1/4 cupstequesquite water (1 liter)
2 cupswater from boiled tomatillo husks
Filling:
4 cupscooked black beans (cooked only with tequesquite and mashed)
4bunching onions (with green tops), chopped
4 clovesgarlic, peeled and chopped
4avocado leaves, finely chopped
1/2 cupchopped epazote

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Steps

1

In a pot, mix the masa with the waters and beat until smooth. Set aside.
2

In another pot, mix all the filling ingredients until well combined.
3

To assemble the tamales, take a leaf and place some masa in the center with a spoon. Add filling in the center of the masa. Fold the edges to form squares. Repeat with all the leaves. Line the bottom of a steamer or large pot with grass, corn husks, and avocado leaves, and add a little water. Arrange the tamales on top, leaving space for steam to circulate. Cover the pot and place over hot coals. When it starts to boil, remove from heat and let rest. Serve warm with spicy salsa.