Tamales de Frijoles (Bean Tamales)

Ingredients and Weight:

• 2 pounds dried pinto beans
• 1 white onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup minced fresh cilantro
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups masa harina (corn flour)
• 2 cups chicken broth
• 1/4 cup vegetable oil
• 6 corn husks, soaked in water for at least 30 minutes

Preparation Time:

1 hour

Cooking Time:

4 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Rinse and sort the pinto beans.
2. In a large pot, cover the beans with water and bring to a boil. Reduce heat and simmer for 1 hour, or until tender.
3. Drain the beans and mash them with a fork or potato masher.
4. Heat the oil in a large skillet over medium heat. Add the onion, garlic, bell peppers, cilantro, cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes, or until softened.
5. Add the mashed beans to the skillet and stir to combine. Cook for 5 minutes, or until heated through.
6. In a large bowl, whisk together the masa harina and chicken broth until a smooth batter forms.
7. Spread a thin layer of batter on the bottom of a steamer basket. Top with a layer of the bean mixture. Repeat layers until all of the ingredients are used up.
8. Wrap the tamales in corn husks. Fold the husks over the top of the tamales and tie them closed with string.
9. Steam the tamales for 4 hours, or until the masa harina is cooked through.

Nutritional Information:

(Per serving, about 1 tamale)

• Calories: 250
• Protein: 10 grams
• Carbohydrates: 45 grams
• Fat: 5 grams
• Fiber: 5 grams

Dish Characteristics:

• Savory and flavorful
• Warm and comforting
• Authentic Mexican cuisine

User Comments:

• "These tamales were absolutely delicious! The beans were creamy and the seasoning was perfect."
• "I'm not usually a fan of tamales, but these were amazing. The combination of flavors was spot on."
• "I hosted a Cinco de Mayo party and these tamales were a huge hit with my guests."

Special Precautions and Tips:

• If you can't find corn husks, you can use parchment paper or aluminum foil to wrap the tamales.
• To make the tamales ahead of time, steam them for 30 minutes, then let them cool completely. Store the tamales in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, steam them for an additional 30 minutes.
• To reheat the tamales, steam them for 20-30 minutes, or until heated through.