Post by Okwes on Mar 22, 2006 10:03:37 GMT -5
Ooben, Guatamalan 'jelly roll' tamales
(To me these seemed very similar to the Cherokee bean bread; which really are
bland, but not meant to be eaten alone, but rather as an accompaniment with the
meal.)
1 package dried corn husks for wrapping tamales
1 lg. white onion, peeled and finely chopped
1/2 c. corn oil
2 16-oz. cans refried black beans (or you can cook your own)
2 to 3 tsp. salt, or to taste
6 C. fresh masa or 6 C. instant corn masa mix, preferably Maseca
Rinse corn husk well with hot water. Place them in a large pot with water to
cover and bring to a boil over high heat. Remove from heat, cover and allow
to soften for about 1 hour. Meanwhile, prepare filling and dough. When ready
to wrap the tamales, spread the husks out on paper towels to remove excess
moisture.
In a large, non-stick skillet, over medium-high heat, cook onion for about 1
minute, stirring constantly, until most of the juice evaporates. Add oil,
and saute until slightly golden. Add beans and salt. Cook, stirring, until
oil is incorporated, and bean mixture looks creamy and thickens. The beans
should taste a bit salty because there is no salt in the masa. Allow beans
to cool while preparing the masa.
Prepare masa mix adding tepid water as directed for making tortillas. Dough
should be moist and pliable, but not sticky. Cover with plastic wrap or a
damp towel.
To make Tamales:
Dust work surface with masa flour or cover with plastic wrap. With lightly
moistened hands, pat half of masa into a 14X16 inch rectangle about 1/4 inch
thick. Spread half of bean puree over the masa, leaving a 1 inch border on
all sides uncovered. Roll up the dough, from long side, like a jelly roll,
and press gently to seal ends and edges.
To cut the roll neatly (so the spriral pattern of beans shows clearly in each
tamale), use a thin-bladed meat-slicing knife or a length of sewing thread
to slice the roll into slices about 1 1/2 inches thick. Carefully place each
tamale near the wide end of a prepared corn husk--on the smoother inner
side. Wrap both sides of husk over tamale to enclose it and fold under the
narrow pinted end. Tamale will remain open on wide end. Prepare and slice
another tamale roll and continue the process with the remaining ingredients.
Carefully arrange tamales, seam side down, in a steamer or on the rack of a
roasting pan. It is all right to layer them. Add enough boiling water to pan
to steam the tamales without touching them. Cover tightly and steam for 20
to 30 minutes, until tamales are firm to the touch. Serve with Eetch,
Makes about 30 tamales.
(To me these seemed very similar to the Cherokee bean bread; which really are
bland, but not meant to be eaten alone, but rather as an accompaniment with the
meal.)
1 package dried corn husks for wrapping tamales
1 lg. white onion, peeled and finely chopped
1/2 c. corn oil
2 16-oz. cans refried black beans (or you can cook your own)
2 to 3 tsp. salt, or to taste
6 C. fresh masa or 6 C. instant corn masa mix, preferably Maseca
Rinse corn husk well with hot water. Place them in a large pot with water to
cover and bring to a boil over high heat. Remove from heat, cover and allow
to soften for about 1 hour. Meanwhile, prepare filling and dough. When ready
to wrap the tamales, spread the husks out on paper towels to remove excess
moisture.
In a large, non-stick skillet, over medium-high heat, cook onion for about 1
minute, stirring constantly, until most of the juice evaporates. Add oil,
and saute until slightly golden. Add beans and salt. Cook, stirring, until
oil is incorporated, and bean mixture looks creamy and thickens. The beans
should taste a bit salty because there is no salt in the masa. Allow beans
to cool while preparing the masa.
Prepare masa mix adding tepid water as directed for making tortillas. Dough
should be moist and pliable, but not sticky. Cover with plastic wrap or a
damp towel.
To make Tamales:
Dust work surface with masa flour or cover with plastic wrap. With lightly
moistened hands, pat half of masa into a 14X16 inch rectangle about 1/4 inch
thick. Spread half of bean puree over the masa, leaving a 1 inch border on
all sides uncovered. Roll up the dough, from long side, like a jelly roll,
and press gently to seal ends and edges.
To cut the roll neatly (so the spriral pattern of beans shows clearly in each
tamale), use a thin-bladed meat-slicing knife or a length of sewing thread
to slice the roll into slices about 1 1/2 inches thick. Carefully place each
tamale near the wide end of a prepared corn husk--on the smoother inner
side. Wrap both sides of husk over tamale to enclose it and fold under the
narrow pinted end. Tamale will remain open on wide end. Prepare and slice
another tamale roll and continue the process with the remaining ingredients.
Carefully arrange tamales, seam side down, in a steamer or on the rack of a
roasting pan. It is all right to layer them. Add enough boiling water to pan
to steam the tamales without touching them. Cover tightly and steam for 20
to 30 minutes, until tamales are firm to the touch. Serve with Eetch,
Makes about 30 tamales.