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Tamales de Ceniza
author
Maricruz Avalos Flores
10
tamales
Try our tamales de ceniza Colima-style. They are savory, meatless, and perfect to serve for breakfast or to pair with mole dishes.
prep
25
minutes
minutes
cook
1
hour
hour
15
minutes
minutes
total
1
hour
hour
40
minutes
minutes
PRINT
PIN
Equipment
Steamer
Ingredients
▢
3
cup
masa harina
(read note 1)
▢
1 ½
cup
pork lard, melted
(or extra virgin olive oil)
▢
1
cup
refried beans
▢
2
teaspoons
chile de arbol roughly crushed
(or chili flakes)
▢
1
teaspoon
baking powder
▢
salt
(to taste)
For wrapping tamales
▢
10
almond leaves or banana leaves
(or 10 sheets of parchment paper, 8×6 inch/20x15cm each.)
Instructions
Make the dough
Place masa harina, salt, baking powder, and water in a large bowl.
Mix with your hands to combine all ingredients (read note 2).
Knead until you will have a soft dough that doesn’t stick to your hands.
Add the melted lard to the dough and combine.
Add chile de arbol flakes and refried beans, then mix with a spatula until everything is combined.
Wrap the tamales
Add some tamales dough in the middle of a leaf or a parchment paper sheet.
Wrap by first folding the top side towards the center.
Then both sides also to the center overlapping one another.
Close the tamal by folding upwards the lower pointy side.
Cook
Place all tamales standing up on a steamer.
Cook over medium heat for 1 hour and 15 minutes, checking occasionally and adding more water to the steamer when needed.
Notes
You can find masa harina flour at Mexican local stores or on Amazon. Is the same flour used to make tortillas.
Add first one teaspoon of salt to the dough, mix, taste and adjust to taste.
Nutrition Information
Calories:
432
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
33
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
20
mg
|
Sodium:
652
mg
|
Potassium:
132
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
360
IU
|
Vitamin C:
0.3
mg
|
Calcium:
79
mg
|
Iron:
3
mg
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