Wash hands with soap and warm water. Wash produce well.
Cut the banana leaves into 6x6 inch squares, set aside.
In a pot over medium heat, mash the beans and tomatoes with a potato masher or a fork, then add garlic, oregano, cayenne pepper, salt and pepper and mix until com-bined. Set aside.
Break up the masa and place in a large pot. Knead until softened. Whisk broth into masa until well combined. Place the pot on the stove over medium heat. With a wood-en spoon stir constantly and cook until most of the moisture evaporates and the dough pulls cleanly away from the side of the pot. Let cool slightly. Take about ¼ cup of the dough and place it on the middle of one of the banana leaf squares, press it lightly with the heal of your hand or the back of a spoon so it expands and flattens.
Take about 2 tablespoons of beans and spread them over the dough, put a bay leaf on the top. Fold the sides of the leaf over the dough. Pick up tamale and fold open ends under tamale. Set aside. Repeat until all of the masa is used up.
Put water in a steamer, fill the steamer basket with the tamales and place it inside the steamer, the water should barely touch the basket. Cover and steam over medium high heat for 1½ to 2 hours. Check the water level periodically and refill with hot water if necessary. Carefully remove the lid, venting the steam away from you.
Tamales are done when masa is light and fluffy, and pulls away from husk while cook-ing.
Serve immediately. Refrigerate for up to 2 weeks or freeze (steamed or uncooked) for up to 1 year.
Ingredients
Directions
Wash hands with soap and warm water. Wash produce well.
Cut the banana leaves into 6x6 inch squares, set aside.
In a pot over medium heat, mash the beans and tomatoes with a potato masher or a fork, then add garlic, oregano, cayenne pepper, salt and pepper and mix until com-bined. Set aside.
Break up the masa and place in a large pot. Knead until softened. Whisk broth into masa until well combined. Place the pot on the stove over medium heat. With a wood-en spoon stir constantly and cook until most of the moisture evaporates and the dough pulls cleanly away from the side of the pot. Let cool slightly. Take about ¼ cup of the dough and place it on the middle of one of the banana leaf squares, press it lightly with the heal of your hand or the back of a spoon so it expands and flattens.
Take about 2 tablespoons of beans and spread them over the dough, put a bay leaf on the top. Fold the sides of the leaf over the dough. Pick up tamale and fold open ends under tamale. Set aside. Repeat until all of the masa is used up.
Put water in a steamer, fill the steamer basket with the tamales and place it inside the steamer, the water should barely touch the basket. Cover and steam over medium high heat for 1½ to 2 hours. Check the water level periodically and refill with hot water if necessary. Carefully remove the lid, venting the steam away from you.
Tamales are done when masa is light and fluffy, and pulls away from husk while cook-ing.
Serve immediately. Refrigerate for up to 2 weeks or freeze (steamed or uncooked) for up to 1 year.