Tamales De Elote Y Frijoles Negros Recipes

Steps:

• Make the filling: In a large bowl, cover the beans with cold water by about 2 inches and soak overnight. The next day, drain the beans and transfer to a large pot. Add the onion, garlic, avocado leaves, salt and enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook, skimming any foam, until the beans are very tender, 1 1/2 to 2 hours.
• Cool for 15 minutes, then set a large strainer over a large bowl and drain. Transfer the beans, onion, garlic and 1 cup cooking liquid to a blender or food processor. Blend, adding more liquid as needed to get the machine going and to form an almost smooth puree. The consistency should be soft and spreadable, but not soupy. Season to taste with salt and cool to room temperature. Discard the avocado leaves and any remaining cooking liquid.
• While the beans cool, prepare for tamales: Heat the oil in a small saucepan until just smoking, then remove from the heat and set aside to cool completely. If you don't have plastic rounds for a tortilla press, cut off the edges of a gallon-sized resealable plastic bag to form two 10-inch squares of plastic. If you don't have a press, get out a heavy flat-bottomed large skillet.
• Heat a banana leaf on a griddle or large flat pan over high heat, turning and pressing flat until pliable and shiny, 15 to 30 seconds. Transfer to a work surface. Repeat with the remaining leaves, stacking them to keep them all warm and soft.
• In a large bowl, tear the masa into smaller chunks then add the salt and gradually add the cooled oil while kneading in. Continue kneading with both hands by punching down the mixture, then squeezing it between your fingers before gathering it into a mass and pushing it back down. Knead until the oil isn't visible and the masa is very smooth and soft.
• Assemble the tamales: Roll a 1/3 cup masa into a ball and flatten between the plastic by hand into a 1-inch-thick disk. Press in a tortilla press or against the counter using a skillet to form a tortilla-thin round (scant 1/8-inch-thick). Peel off the top plastic, keeping the masa on the bottom piece. Spread the bean filling evenly over the masa's entire surface in a thin layer (about 3 tablespoons). Using the plastic, lift the left edge and fold an inch in towards the center, then peel back the plastic and flatten it against the counter. Repeat on the right. Spread filling over the folded edges (about 1 teaspoon per side). Using the plastic, lift up the bottom third and fold it over the center as if folding a letter. Cover with filling (about 1 teaspoon), then use the plastic to lift the top and fold it over to enclose. Center an avocado leaf on top. Place the tamal upside down on a soft banana leaf and place another avocado leaf on top. Trim the leaves to fit if needed. Wrap in the banana leaf, folding in one long side, then the bottom, then the other side and rolling to enclose the end. Repeat with the remaining ingredients.
• Fit a steamer or colander into a large, deep pot and add enough water to almost reach its bottom. Stack the tamales flat in the steamer, leaving an empty space in the center. Cover with the reserved remaining banana leaves and then the lid. Bring the water to a boil and steam, replenishing with hot water as needed, until the masa is cooked through, about 1 1/2 hours. To test, unwrap a tamal and cut through the center to make sure there's no raw masa.
• Keep warm in the steamer off the heat until ready to serve. After unwrapping, the avocado leaves should be discarded before eating. The tamales can be cooled completely, then wrapped individually and frozen for up to 6 months. To serve, thaw overnight in the refrigerator, then resteam in the banana leaves or unwrap and pan-fry in oil until hot and crisp.

Steps:

• Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
• Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
• Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
• Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.

Steps:

• Bate bien la harina, el agua y la manteca en un tazón grande con un batidor eléctrico a velocidad baja durante 3 min. Agrega gradualmente el caldo. Añade la crema agria; bate por 5 min. o hasta que la mezcla esté ligera y esponjosa. Pon la mitad de la masa en un tazón mediano; incorpora los frijoles, los chiles chipotles y 1/2 taza del queso. A la masa restante, agrégale el elote, el chile poblano y la otra 1/2 taza de queso; mezcla todo bien.
• Pon 1 hoja de elote en una superficie plana. Coloca 1 cda. de la mezcla de elote en la hoja a 1 pulgada de uno de los extremos; pon 1 cdad de la mezcla de frijoles a 1 pulgada del otro extremo. Dobla la hoja sobre los rellenos y, luego, ata el centro con una tira fina de otra hoja de elote antes de amarrar ambos extremos. Repite esto con el resto de las hojas y del relleno.
• Acomoda la mitad de las hojas sobrantes en la base de una vaporera o tamalera; coloca los tamales sobre ellas. Cúbrelos con el resto de las hojas para taparlos completamente. Tapa la tamalera; cuece los tamales al vapor durante 50 min. o hasta que los rellenos se separen de las hojas, agregando más agua a la olla si fuera necesario.

Steps:

• Cocina la cebolla en aceite caliente en una sartén mediana a fuego medio durante 10 min. o hasta que esté caramelizada, revolviendo de vez en cuando. Incorpora los frijoles.
• Corta papel aluminio en 24 trozos de 8x6 pulgadas y haz lo mismo con las hojas de plátano. Cubre el fondo de una vaporera con las hojas de plátano restantes.
• Disuelve el cubito de caldo en el agua tibia en un tazón grande. Añade la masa harina, la manteca y la crema agria; mezcla todo bien. Divide la masa por la mitad.
• Forma un rectángulo de 12x10 pulgs. con la masa y cólocalo sobre una hoja de envoltura plástica de 16x14 pulgs. Esparce 1/2 taza de mezcla de frijoles sobre la masa y cúbrelos con 1/2 taza de mozzarella. Enrolla la masa bien, empezando por uno de los lados largos de la masa, y usando la envoltura plástica para ayudarte a enrollar la masa. (Asegúrate de que el plástico no quede enrollado dentro de la masa). Haz lo mismo para formar el segundo tronco. Desecha la envoltura plástica.
• Corta cada tronco en rebanadas de 1 pulg. de grosor. Pon 1 rebanada al centro de cada trozo de hoja de plátano; dobla la hoja de plátano por la mitad a lo largo y luego, dobla ambos extremos cortos de la hoja hasta cubrir completamente el relleno. Envuelve los tamales en papel aluminio.
• Pon los tamales en la vaporera; tápala. Cuécelos al vapor durante 1 hora o hasta que el relleno se despegue de las hojas de plátano, agregando más agua a la vaporera, si fuera necesario. Sirve los tamales con el mole.