Tamal Pisque

Discover the rich, savory flavors of *Tamal Pisque*, a traditional Latin American delicacy that combines creamy black bean filling with soft, tender masa dough, all expertly wrapped in fragrant banana leaves and steamed to perfection. This hearty dish showcases a harmonious balance of textures and flavors, from the homemade black bean paste spiced with garlic and onion to the velvety corn dough infused with chicken broth and a hint of baking powder for a light, airy texture. Preparing these tamales is an immersive culinary experience, involving the artful folding of banana leaves and the gentle steaming process that locks in their earthy aroma. Perfect for family gatherings or a special treat, *Tamal Pisque* is a delicious and gluten-free way to celebrate the traditions of Latin American cuisine. Serve them hot, paired with a side of salsa or a refreshing salad, for a meal that's both comforting and memorable.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 10

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

Directions

Step 1

Rinse the black beans under cold water. Place them in a large pot with 6 cups of water and 1 teaspoon of salt.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a mixing bowl, combine the corn masa harina, baking powder, and a pinch of salt.

Step 6

Add the vegetable shortening to the masa mixture and mix well until the texture is crumbly.

Step 7

Gradually add the chicken broth to the masa mixture, stirring until the dough is smooth and a bit sticky.

Step 8

Cut the banana leaves into 10 x 10-inch squares. Pass them briefly over an open flame to soften.

Step 9

Lay a banana leaf square on a flat surface and spread about 1/4 cup of masa dough in the center, forming a rectangle.

Step 10

Place 2 tablespoons of the bean mixture onto the center of the masa.

Step 11

Fold the banana leaf over the filling, then fold the sides in, forming a tight package. Secure with kitchen twine if necessary.

Step 12

Place a steam rack inside a large pot and fill with water to the bottom of the rack. Bring to a boil.

Step 13

Carefully arrange the tamales upright in the pot, ensuring they are snug but not tightly packed.

Step 14

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.

Step 15

Remove the tamales from the pot, let cool slightly, and serve. Unwrap banana leaves before eating.

Nutrition Facts

Serving size	5025.8 grams (5025.8g)

Amount per serving	% Daily Value*
Calories	4218

Total Fat 282.30g	362%
Saturated Fat 68.50g	343%
Polyunsaturated Fat 17.60g
Cholesterol 0mg	0%
Sodium 4820mg	210%
Total Carbohydrate 377.80g	137%
Dietary Fiber 59.40g	212%
Total Sugars 8.60g
Protein 69.00g	138%

Vitamin D 0IU	0%
Calcium 800mg	62%
Iron 20mg	108%
Potassium 2997mg	64%

*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.

Source of Calories

Fat: 58.7%

Protein: 6.4%

Carbs: 34.9%