Tamalito De Frijol Recipe
Bean tamale, mole poblano, calabazitas prepared with nuts
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Ingredients
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Tamale dough (Masa)
Refried bean filling
Mole poblano (simplified)
Calabacitas with nuts (vegetable garnish)
Assembly & steaming
Method
Tamale dough (Masa)
- 1
Prepare masa
Place masa harina in a large bowl. Whisk in baking powder and salt. Add warm broth gradually, mixing with a spoon until a soft dough forms. Beat in lard/shortening with a hand mixer or by hand until dough is light and slightly airy. If masa feels dry, add up to the extra 1/2 cup broth a little at a time. Dough should be spreadable but hold shape.
Refried bean filling
- 2
Cook aromatics
Heat 1 tablespoon oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 3
Make refried beans
Add cooked beans to skillet with cumin, salt, and pepper. Mash beans in the skillet with a potato masher or back of a spoon until mostly smooth but slightly chunky. Cook, stirring, 3–5 minutes so flavors meld and excess moisture evaporates. Taste and adjust seasoning. Remove from heat and let cool slightly.
Mole poblano (simplified)
- 4
- 5
Pan-roast components
In the same skillet, add 1 tablespoon oil. Lightly char the tomato until softened and blackened in spots, about 4 minutes. Toast the bread slice in the pan until golden. Add almonds, peanuts, raisins, cinnamon stick, and cloves for 1–2 minutes to toast and release aroma. Remove cinnamon and cloves before blending if desired.
- 6
Blend mole
Transfer softened chiles, toasted tomato, bread, nuts, raisins, toasted spices, reserved chile soaking liquid and 1 cup broth to a blender. Blend until smooth, adding more broth a tablespoon at a time if needed to reach a saucy but thick consistency. Stir in chocolate or cocoa and salt.
- 7
Simmer mole
Pour blended sauce back into skillet and simmer gently 8–10 minutes, stirring occasionally, until thickened. Adjust seasoning. Keep warm.
Calabacitas with nuts (vegetable garnish)
- 8
Sauté vegetables
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add sliced onion and cook 2–3 minutes until beginning to soften. Add garlic and diced zucchini or calabacitas. Sauté until vegetables are tender but still hold shape, about 4–6 minutes.
- 9
Finish with nuts
Stir in toasted pumpkin seeds or chopped toasted almonds, season with salt and black pepper. Cook 1 more minute, then remove from heat and let cool slightly.
Assembly & steaming
- 10
Prepare husks
Drain soaked corn husks and pat dry. Lay out a husk flat, narrow end toward you. If husks are large, trim edges so each tamal is uniform (about 6–7 inches across).
- 11
Assemble tamalitos
Spread about 1/4 cup of masa dough (adjust to husk size) into a thin rectangle in the center of each husk, leaving a 1/2–1 inch border at the top and sides. Spoon 1–2 tablespoons of refried bean filling down the center of the masa. Top with 1 tablespoon of calabacitas mixture and 1 tablespoon of mole sauce (use less if sauce is very runny). Fold the sides of the husk over the filling to enclose, then fold up the bottom end. Repeat with remaining husks, masa and fillings (should make about 10–12 tamales).
- 12
Steam tamales
Arrange assembled tamales standing upright (open end up) in a steamer basket with a little water in the bottom. Cover with a damp kitchen towel or extra husks and place lid on steamer. Steam over simmering water for 1 to 1 1/4 hours, checking water level occasionally and adding more if needed. After 45 minutes, test one tamal: masa should firm and pull away from husk easily. If still doughy, continue steaming and test every 10 minutes.
- 13
Rest and serve
When done, remove tamales and let rest 10 minutes. Serve warm, topped with additional mole sauce and a sprinkle of toasted nuts if desired.
