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Mexican Tamales de Frijol | Fluffy & Savory
(0)
65 min
Under an hour
Gurkerl Küche
Traditionelles mexikanisches Streetfood für daheim: Fluffiger Maisteig, gefüllt mit cremig gewürzten schwarzen Bohnen und zart schmelzendem Cheddar, schonend im Backpapier-Päckchen gedämpft. Vollendet mit kühlem Sauerrahm, frischem Koriander und einem Spritzer Limette – ein herrlich aromatischer Genuss wie frisch vom Straßenmarkt in Oaxaca!
Ingredients
Preparation method
Mix the Masa Dough
Combine the fine corn flour with the baking powder and salt in a mixing bowl. Add the sunflower oil and approx. 250–280 ml of lukewarm water. Beat with the dough hooks of a hand mixer or with your hands for about 4–5 minutes until you have a smooth, spreadable, and fluffy dough. Let the dough rest for 10 minutes.
Savory Bean Filling & Shape Parcels
Finely chop the onion and fresh garlic. Sauté briefly in a pan. Add the drained black beans, season with cumin, salt, and pepper, and coarsely mash with a potato masher until an aromatic bean purée forms. Remove from heat and allow to cool slightly.
Cut the baking parchment into 8 rectangular sheets (approx. 20 x 20 cm). Place 2 heaped tablespoons of masa dough in the center of each sheet and spread it flat into a rectangle. Place 1 tablespoon of bean purée and some grated cheddar in the center. Fold the sides of the baking parchment in and wrap into firm parcels (tamales) so that the filling is completely enclosed.
Chef's tip
Authentic enjoyment: In Mexico, tamales are traditionally steamed in corn husks. Cut sheets of baking parchment are an ideal, uncomplicated alternative for the home kitchen that allows the steam to circulate optimally.
Reheating tip: Leftover tamales can easily be reheated the next day in the oven at 150 °C (wrapped in aluminum foil) or pan-fried briefly on both sides until crispy.
35 min
Quick
