Tamales de Frijol Poblanos - Puebla-Style Black Bean Tamales

Tamales incorporate an ancient cooking method of traditional Mexican cuisine, according to de la Vega. And although you may be squinting at the amount of lard called for in the ingredients, the lard mostly drains at the time of cooking, and you will find that the water at the bottom of the steamer will be full of lard. It is a must to cook the tamales with it, but not all of it will end up in your body!

Yield:

24 tamales

Ingredients

1. 12 ounces black beans, cooked
2. 3 Roma tomatoes
3. 1⁄2 white onion
4. 2 garlic cloves, unpeeled
5. 2 tablespoons and 11⁄2 cups lard
6. 2 teaspoons anise seeds
7. 3 pounds fresh masa for tortillas
8. 2 avocado leaves, ground in a spice grinder
9. 3 teaspoons baking powder
10. 2 teaspoons salt
11. 1 pack corn husks, rehydrated in hot water

Directions

1. Blend the beans with as little water as possible and set aside. Dry roast the tomatoes and onion on a comal over medium heat until blackened and cooked through. Dry roast the garlic on the same comal over medium heat and remove the garlic when the papery skin begins to brown. Peel the garlic cloves and set aside.
2. Purée the dry-roasted ingredients in a blender with enough water to form a smooth purée. Heat 2 tablespoons of lard in a sauté pan and fry the tomato mixture until it changes color. Add the puréed beans and continue cooking until the mixture thickens, about 15 minutes. Season with salt and cool (the beans should be very thick).
3. In a small saucepan, bring 1 cup of water to a boil. Add the anise seeds and remove from the heat. Let the seeds steep in the water for 15 minutes, strain, and cool. Place the 11⁄2 cups of lard in the bowl of a stand mixer and beat with the paddle attachment until creamy and fluffy. Slowly add the masa, baking powder, ground avocado leaves, and anise infusion. The masa should be soft but not too sticky. Season generously with salt.
4. Take half of the masa and spread it over the table to make a flat log about 2 inches wide and 1⁄2-inch thick. Add some of the bean paste in a long straight line running the length of the masa log. Top the bean mixture with another layer of masa.
5. Make two-dozen corn husk threads. Using a spoon, scoop portions of this log inside a corn husk. Bring together the sides of the corn husk, folding the excess husk to one side of the tamal. Bring the bottom and top portions of the husk together and tie with a corn husk thread.
6. Fill the bottom of a tamal steamer with boiling water and generously cover the perforated holes with corn husks. Place the tamales seam side up in even layers throughout the steamer. Do not pack the tamales, as there is need for the steam to circulate to ensure an even cooking of the tamales. Cover with more corn husks and tightly fit a wet kitchen towel around the husks to ensure a good seal.
7. Place a tightly fitting cover over the steamer and cook over medium-high heat for 1 hour, or until the tamal dough easily pulls away from the corn husk. Cover the tamales with the lid again and let them rest for 10 minutes before serving.

Notes

If making the tamales with masa harina instead of fresh masa, use 3 cups masa harina for tamales, reconstitute it with 3 cups warm water, and let the masa rest for 10 minutes; meanwhile, beat the lard and then slowly incorporate the masa, the baking powder, and generously season with salt.