10. Oaxacan Black-Bean Tamales
Try something different with this recipe for Oaxacan black-bean tamales, and don’t forget the salsa!
INGREDIENTS
4-oz. Dry corn husks.
1-cup black beans.
2-dry avocado leaves.
2-tablespoons lard.
1-onion – peeled and diced.
Kosher salt for seasoning.
1-cup salsa.
METHOD
Soak husks in hot water for 2-hours.
Combine the avocado leaves, lard, onion, and black beans in a saucepan, along with 3-cups of purified water. Bring to the boil and reduce heat to simmer for 90-minutes to cook the beans.
Remove and discard the avocado leaves, and season the filling with salt and pepper. Remove the skillet from the heat and set aside to cool for a few minutes. Mash the mixture using a potato masher, or add it to the food processor and pulse to combine.
Spoon the filling into the husks and tightly roll up the tamales. Steam for 60 to 90-minutes, and serve with salsa on the side.