Bean Tamale with Pork

Salvo
Do you like Mexican recipes? What do you think of this Bean Tamale with Pork? This recipe is perfect for you to cook at your gatherings, as it is very easy and quick to prepare. The tamale has a hint of habanero chili that makes it spicy and delicious. When you cook this Bean Tamale with Pork, your dishes may get very dirty, so we recommend using Salvo® Más Poder to keep your kitchen clean for hours. If you don't like pork, what type of meat would you like to use?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/4 cups chorizo, for bean sauce
  • 1 cup white onion, cubed, for bean sauce
  • 1 clove garlic, for bean sauce
  • 1/2 cups pasilla chile, chopped, for bean sauce
  • 1 cup sour cream, for bean sauce
  • 1 cup beans, cooked, for bean sauce
  • 1 tablespoon lard
  • 1 cup white onion, finely chopped
  • 1 cup tomato, chopped
  • 2 cups pork chump, cut into small cubes
  • 2 tablespoons Habanero chile, finely chopped
  • 3 cups black beans, cooked, for bean sauce
  • 1/4 cups epazote, chopped
  • 1/4 cups fresh cilantro, finely chopped
  • 1 pinch salt
  • 1 pinch pepper
  • 1 kilo masa dough, for dough
  • 325 grams lard, for dough
  • chicken broth, for the dough
  • 2 tablespoons salt, for the dough
  • banana leaf, roasted
  • queso fresco, for serving
  • radish, for serving
  • fresh cilantro, for serving
Preparation
40 mins
1h 30 mins
Low
  • Heat a deep skillet over medium heat and cook the chorizo until browned and it releases its fat, add the onion, garlic, pasilla chili, and continue cooking until browned. Remove the preparation from the pan and wash with Salvo® Más Poder*, grease-cutting expert. *vs Salvo Cleaning and Care.
  • Blend the previous preparation together with the beans and sour cream until you obtain a smooth sauce. In the same pan, heat a little oil and cook the sauce until it thickens, adjust seasoning, and set aside.
  • For the beans with pork, heat the lard in a pan and cook the onion, the tomato, add the pork pulp, season, and cook until the meat is browned. Add the habanero chili, fill with black beans, epazote, and cilantro. Cook until the meat is cooked and seasoned. Let it cool.
  • In a bowl, mix the corn dough with the lard, salt, and the necessary amount of chicken broth until you obtain a semi-thick mixture. Spread a tablespoon of dough over the roasted banana leaf and place a little filling, close it like a tamale, and repeat the process until you finish all the tamales.
  • In a steamer with water, cook in a tamale pot with water or broth for 1 hour. Remove from cooking, let rest for 10 minutes, and serve over the bean sauce accompanied by cheese, radish, and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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