Tamales Pisques
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
2 hrs
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Total Time
3 hrs 30 mins
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Servings
30 tamales
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Course
Main Course
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Cuisine
South American, Salvadoran, Vegan
Tamales Pisques
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Tamales pisques are a Salvadoran dish that consists of seasoned corn masa mixed with refried beans, and neatly wrapped in plantain leaves.
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Ingredients
For the dough
- 2 lb masa harina (nixtmalized maize flour)
- 2 teaspoons salt
- ½ cup olive oil
- 1 onion , quartered
- 1 clove garlic
- 2 green bell pepper bull’s horn), seeded and diced
- 1 tablespoon vegetable bouillon powder (or chicken bouillon powder)
- 2 cups water (more or less)
For the refried beans
- 2 lb red beans , cooked
- ½ cup olive oil
- 1 onion , quartered
- 1 clove garlic
- 1 tomato , peeled, seeded, cut into 4
- ½ cup water boiling
- salt
- black pepper
For the tamales
- banana leaves , cut into 30 squares of 10 inches (25 cm)
- water
Required material
- 30 (16-inch) square pieces parchment paper
- cooking twine
Instructions
Puréed beans
- In a large Dutch oven, heat the olive oil over medium heat.
- Sauté the onion, garlic and tomatoes for 5 minutes, stirring regularly.
- Add the red kidney beans, salt, pepper and fry over medium-high heat for 10 minutes, stirring very regularly.
- Pour all this preparation, with the oil, in a blender. Add the boiling water and blend until getting a thick consistency, but not too firm. If necessary, add a little boiling water. Set aside.
Tamale dough
- Heat the oil in a skillet over medium heat.
- Sauté the onion, garlic and green bell peppers for 10 minutes, stirring regularly.
- Pour all this preparation, with the oil, into a blender.
- Add ½ cup of water and blend until obtaining a velvety liquid.
- In the bowl of a stand mixer, add the masa harina.
- Add the salt and chicken bouillon powder.
- Add the previously mixed preparation and start kneading.
- Gradually add the remaining water and knead in obtain a light dough (not solid).
- If necessary, add a little water or a little flour to obtain the desired consistency.
Banana leaves
- Boil a large amount of water in a large pot.
- Using a pair of pliers, take each leaf and immerse each of them in boiling water for 5 seconds, one at a time.
- Drain and dry with a cloth.
Assembly of the tamales
- On a sheet of parchment paper, place a banana leaf in its center.
- In the center of the banana leaf, place about two tablespoons of dough and flatten the dough until forming a circle.
- Place 2 teaspoons of red bean purée in the center of the dough.
- Using the parchment paper, close the tamale giving it a rectangular or square shape. Tie the tamales with the cooking twine.
- Repeat until the dough is used up.
Cooking of the tamales
- Place the tamales in a large Dutch oven.
- Cover them with boiling water.
- Cook covered over low-medium heat for 1h30.
- If necessary, add boiling water during cooking.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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