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Blue
Corn Tamales With Black Beans and Cheese
Ingredients
 1/2
cup masa harina
1/2 cup stone ground blue cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
3/4 cup warm water
1/4 cup canola oil
1/2 cup grated Mexican cheese (the part-skim milk cheeses
are lower
in fat)
1/2 cup cooked black beans, well drained
1 package dried corn husks
Directions
Soak 13 to 14 corn husks in a large bowl of water. While the
husks are soaking, place a steamer rack in the bottom of a
large stock pot and add 1 to 2 cups of water to the bottom
of the pot. Don’t allow the water to rise above the
bottom of the steamer rack.
In a medium mixing bowl, combine masa harina and blue corn
meal. (For a more traditional textured tamale, process the
blue cornmeal for a few seconds before combining it with the
other ingredients.) To the cornmeal mixture, add baking powder,
salt and sugar. Mix well. Stir the warm water into the corn
meal mixture blending until a soft moist dough forms. Add
the canola oil and mix well (about 50 strokes). Fold in grated
cheese and black beans. The dough should be the consistency
of peanut butter.
To assemble the tamales, overlap two husks with narrow ends
to the outside. Place 1/3 cup of the dough in the middle of
the husks then fold the edges to encircle the dough completely.
Finally, use strips from an extra corn husk to tie the ends
of the tamale as shown in the picture. Continue the process
until all tamales are assembled.
Arrange tamales in a criss-cross pattern on the steamer rack.
Bring water to a boil and reduce heat to medium. Cover stock
pot and steam tamales over medium heat for about 50 minutes.
Watch the water in the pot and add additional water as needed
to keep the pot from boiling dry.
For the most attractive presentation, cut a slit in the top
of the corn husk, squeeze the ends together to open the tamale,
and top with your favorite salsa. Serve hot. Makes six tamales.
Each serving contains:
| Calories |
200 |
| Protein |
5 grams |
| Fat |
12 grams |
| Fiber |
2 grams |
 Blueberry
Brunch Tamales
Directions
Follow the recipe above except:
Decrease salt to 1/4 teaspoon
Increase sugar to 1 tablespoon
Omit cheese and black beans
Fold 1/3 cup dried blueberries into the dough
Serve hot with maple syrup or lemon honey (combine equal
parts honey and fresh lemon juice).
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