Spicy Black Bean Squash Cheese Tamales with Spicy Red Pepper Sauce

March 24th, 2011 § 0 comments

Makes 20 tamales

Ingredients

For the black bean squash

2 cups cooked squash (winter squash or zucchini), cubed
1 cup black beans, dried and cooked or canned
1 red pepper, roasted, destemmed, peeled, deseeded, and chopped
1 jalapeno, roasted, destemmed, peeled, deseeded, and chopped
1 teaspoon salt
1 teaspoon cumin seeds, toasted
½ cup fresh cilantro leaves
½ cup goat cheese, crumbled

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For spicy red pepper sauce

2 red bell peppers, roasted, destemmed, peeled, deseeded, and chopped
1 jalapeno pepper, roasted, destemmed, peeled, deseeded, and chopped
Juice and zest of 1 lime
¼ cup champagne or citrus champagne vinegar
¼ cup vegetable stock
1 teaspoon salt
1 teaspoon cumin

Directions

For the black bean squash

Place all ingredients (except herbs) in a medium mixing bowl and combine. Set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons bean mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.

For the spicy red pepper sauce

In a blender place all ingredients, blend until smooth.

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