Equipment
* optional
Ingredients
Wrappers
- 300 g banana leaves, thawed if frozen, cut into 20x20cm squares
Black Bean Filling
- 400 g cooked black beans, drained
- 100 ml water
- 50 g white onion, roughly chopped
- 2 garlic, peeled
- 3 dried avocado leaves
- 45 g pork lard
- 5 g fine sea salt
Masa
- 300 g masa harina
- 350 ml chicken broth, warm
- 150 g pork lard, room temperature
- 6 g fine sea salt
- 3 g baking powder
Nutrition (per serving)
Method
Wipe the banana leaf squares clean with a damp cloth. Pass each leaf quickly over an open stove flame or place briefly on a hot heavy skillet until it changes color, turns glossy, and becomes pliable. Set aside.
Toast the dried avocado leaves in a dry heavy skillet over medium heat for about 30 seconds per side until fragrant. Remove from heat and crumble into small pieces.
In a blender, combine the cooked black beans, water, chopped onion, garlic, toasted avocado leaf crumbles, and salt. Blend until completely smooth.
Heat 45g of pork lard in a heavy skillet over medium heat. Carefully pour in the bean puree. Stir continuously for 10 minutes until it reduces to a thick, heavy paste that holds its shape. Remove from heat and allow to cool completely.
In a large mixing bowl, beat 150g of room temperature pork lard, 6g of salt, and 3g of baking powder with an electric hand mixer on high speed until light, fluffy, and white in color.
Gradually alternate adding masa harina and warm chicken broth to the whipped lard, beating on low speed after each addition. Continue until a soft, spreadable dough forms. Test the masa by dropping a small piece into a glass of cold water; it should float.
Place a piece of plastic wrap on your work surface. Scoop about 50g of masa onto the plastic and press it into a thin rectangle, roughly 10x12cm. Spread a thin layer of the cooled bean paste evenly over the masa.
Using the plastic wrap to lift the masa, fold it in thirds like a business letter to enclose the beans and create layers. Carefully transfer the folded masa packet onto the center of a prepared banana leaf square.
Fold the left and right sides of the banana leaf over the masa. Fold the top and bottom ends under the packet to create a secure, rectangular seal. Repeat until all tamales are formed.
Prepare a steamer pot with boiling water at 100°C/212°F. Line the steamer basket with extra banana leaves. Arrange the tamales horizontally in the basket. Cover with more leaves and a tight-fitting lid. Steam over medium heat for 1.5 hours.
Carefully remove the tamales from the steamer using tongs. Allow them to rest for at least 15 minutes before serving to help the masa set.
Chef's Notes
- The float test is non-negotiable for fluffy tamales. If your small piece of masa sinks in cold water, return to whipping the dough vigorously, potentially adding another spoonful of melted lard or broth to lighten the density.
- Oaxacan avocado leaves (hojas de aguacate) provide a distinct anise-like flavor. Be sure to purchase leaves specifically sold for culinary use, as not all avocado tree varieties produce edible leaves.
- Using traditional pork lard (manteca) is strongly recommended for the most authentic flavor and texture, but a high-quality vegetable shortening mixed with a pinch of extra salt will yield an excellent vegetarian alternative.
Storage
Refrigerator: 5 days — Store cooked tamales tightly wrapped in their leaves.
Freezer: 3 months — Freeze in an airtight container or freezer bag.
Reheating: Steam for 15 minutes or microwave wrapped in a damp paper towel until heated through.
