💥 Como hacer unos deliciosos Tamales 🫔 de frijoles con espinacas Receta Fácil 🔥

masa harina

🥗Healthier: cauliflower rice

💰Cheaper: all-purpose flour

Cauliflower rice is lower in carbs, while all-purpose flour is more accessible.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are high in protein, while pinto beans are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds flavor without dairy, and omitting cheese reduces costs.

Chop 1 large onion and 1 green bell pepper into small pieces.

In a large skillet, add a generous amount of oil and sauté the onion and green bell pepper until the onion changes color and flavors are infused, about 5 minutes.

Reserve half of the sautéed mixture and blend the other half with 4 cups of red beans and 1 teaspoon of chicken seasoning until smooth.

In the skillet, fry the blended beans, mixing to prevent sticking or burning, being cautious of splattering.

Reserve the beans once they reach a desired softness, not too hard.

Blend the reserved half of the sautéed mixture with 2 cups of water, 1 tablespoon of salt, and 2 cups of washed spinach until smooth, then reserve.

Measure 8 cups of masa harina and add the blended mixture, mixing thoroughly.

Add 4 more cups of water and mix again, optionally using gloves or a mixer.

Add approximately 2 teaspoons of chicken seasoning and mix well to incorporate flavors.

Add 1 cup of lard, which can be substituted with oil or margarine if desired, then mix thoroughly.

Add another 1/2 cup of lard for a richer flavor and continue mixing until the masa is smooth and without lumps.

Wash the banana leaves thoroughly and dry them with a paper towel on both sides.

Pass each banana leaf over a hot skillet or comal to soften them, watching for color change, or alternatively, blanch them in hot water.

Cut aluminum foil into pieces to assist with wrapping the tamales if banana leaves are not sufficient.

Spread a portion of masa on the banana leaf, then add a generous amount of the bean mixture, ensuring even distribution.

Roll the tamal tightly in the banana leaf, then wrap it in aluminum foil, ensuring both ends are secured.

Repeat the process until all tamales are assembled, yielding about 20 tamales depending on size.

In a small steamer pot, add water up to the bottom of the steamer basket and arrange the tamales upright.

Cover the tamales with banana leaves and place a lid on the pot, steaming for about 1 hour.

Check for doneness by ensuring the masa is firm and separates easily from the leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary