Maya Corn & Bean Tamales
Maya Corn and Bean Tamales recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
beans, dried
presoaked |
|
| 1 | x |
water
|
*
|
| 2 | cups |
masa flour
or cornmeal |
* |
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
beans, dried
presoaked |
|
| 1 | x |
water
|
*
|
| 473 | ml |
masa flour
or cornmeal |
* |
| 5 | ml |
salt
|
|
Directions
In pot cook beans in water several hours until they begin to fall apart.
Results should be about 4 cups of beans and liquid.
If using masa flour, let beans cool, then mix well with masa flour and salt.
If using corn meal, pour boiling beans on cornmeal and stir furiously, then add salt.
Form corn-bean dough into balls about 2 inches in diameter, wrap in corn husks or foil and steam 1 hour.
Makes about twenty 2 inch tamales.
