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Add a photoServings: 12
Ingredients
- 1 c. Dry Beans soaked overnite Water
- 2 c. Masa Corn Flour or possibly corn meal NOT masa dough
- 1 tsp Salt
Directions
- Just saw this recipe in today's _L.A. Times_. I've been looking for somethinglike this. It explains which in pre-Columbian times, the Mayans didn't use lard in their tamales. I didn't change anything in this recipe and haven'ttried it yet, but it looked like it should be shared!
- The recipe apparently comes from "Americas First Cuisines" (University of
- In pot cook beans in water several hrs till they begin to fall apart.
- Re-sults should be about 4 c. of beans and liquid.
- If using masa flour, let beans cold, then mix well with masa flour and salt. Ifusing corn meal, poiur boiling beans on cornmeal and stir furiously, then addsalt.
- Form corn-bean dough into balls about 2 inches in diameter, wrap in corn husksor foil and steam 1 hour.
- Makes about 20 2 inch tamales.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 134 | |
| Calories from Fat 32 | 24% |
| Total Fat 3.82g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 195mg | 8% |
| Potassium 252mg | 7% |
| Total Carbs 19.18g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.12g | 0% |
| Protein 7.45g | 12% |
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