Guatemalan Black Bean Tamales

Ingredients

• 2 cups (400g) masa harina (cornmeal) 2 cups (400g) masa harina (cornmeal)
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 8g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, vegetable oil, salt, and vegetable broth. Mix well until a soft dough forms.
2. 2.
   In a separate bowl, mash the cooked black beans with a fork or potato masher until they form a chunky paste.
3. 3.
   Heat a small amount of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
4. 4.
   Add the mashed black beans, ground cumin, ground coriander, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 2-3 minutes.
5. 5.
   Take a banana leaf and cut it into rectangular pieces, approximately 8x10 inches in size.
6. 6.
   Place a spoonful of the masa dough onto the center of each banana leaf piece. Flatten the dough slightly with the back of the spoon.
7. 7.
   Add a spoonful of the black bean mixture on top of the masa dough.
8. 8.
   Fold the banana leaf over the filling, tucking in the sides to create a neat package. Secure with kitchen twine or toothpicks.
9. 9.
   Repeat the process with the remaining masa dough and black bean filling.
10. 10.
    Fill a large pot with water and bring it to a boil. Place a steamer basket or colander in the pot, making sure it doesn't touch the water.
11. 11.
    Arrange the wrapped tamales in the steamer basket, cover the pot, and steam for approximately 1 hour, or until the masa dough is cooked through and firm.
12. 12.
    Remove the tamales from the steamer and let them cool slightly before unwrapping.
13. 13.
    Serve the Guatemalan Black Bean Tamales warm, unwrapped from the banana leaves. Enjoy with salsa or Guatemalan curtido.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina specifically made for tamales, as it has a finer texture compared to regular cornmeal.
• Banana leaves — If you can't find fresh banana leaves, you can use parchment paper as a substitute. However, the flavor won't be the same.

Tips & Tricks

• To enhance the flavor of the black bean filling, you can add a splash of lime juice or a sprinkle of chopped cilantro.
• If you prefer a spicier version, you can add a diced jalapeño or a pinch of cayenne pepper to the black bean mixture.
• Serve the tamales with a dollop of sour cream or a sprinkle of crumbled queso fresco for added creaminess.

Serving advice

Serve the Guatemalan Black Bean Tamales warm, unwrapped from the banana leaves. Accompany them with a side of salsa or Guatemalan curtido for a burst of freshness.

Presentation advice

Arrange the unwrapped tamales on a platter, showcasing their vibrant colors and textures. Garnish with a sprig of fresh cilantro or a slice of lime for an appealing presentation.