Tamale Cake with Bean Sauce

Santa Clara ®
If you want to eat original tamales, you have to prepare this recipe for Tamale Cake with Bean Sauce, which will undoubtedly be a hit at your next gathering. This tamale made in a baking dish is filled with pork and has a very easy-to-make sauce made with blended beans, garlic, onion, chipotle, avocado leaf, and Santa Clara cream, which gives it a lot of flavor. A great tip for how to prepare a tamale wreath is to cover it with aluminum foil to maintain heat for quicker and more even cooking.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 tablespoons vegetable oil, for the morita sauce
  • 1/2 onions, for the morita sauce
  • 1 garlic, for the morita sauce
  • 8 tomatillos, for the morita sauce
  • 5 morita chiles, for the morita sauce
  • 1 cup chicken broth, for the morita sauce
  • 1 tablespoon oregano, for the morita sauce
  • 1 tablespoon fresh cilantro, for the morita sauce
  • 1 tablespoon vegetable oil
  • 600 grams pork chump, cooked and shredded
  • salt and pepper
  • 250 grams lard, for the table
  • 3/4 cups chicken broth, for the dough
  • 750 grams masa dough, for the dough
  • 1 tablespoon baking powder, for the dough
  • 1 tablespoon salt, for the dough
  • banana leaf, to wrap the tamale
  • 2 cups black beans, for the bean sauce
  • 1 clove garlic, for the bean sauce
  • 1/3 onions, for the bean sauce
  • 1 cup Santa Clara® sour cream, for the bean sauce
  • 1/4 cups chipotle chile, for the bean sauce
  • salt and pepper
  • 1 avocado leaves, for the bean sauce
  • 1 tablespoon vegetable oil
  • Santa Clara® sour cream
  • fresh cilantro
Preparation
1h
1h 40 mins
Low
  • Preheat the oven to 180 °C.
  • For the sauce, in a skillet over medium heat, heat the oil and fry the onion with the garlic, tomatoes, and morita chili until softened.
  • Pour in the chicken broth, oregano, cilantro, and cook for 10 more minutes. Cool slightly and blend until you obtain a sauce.
  • In a small pot, heat the oil and fry the meat until it turns color, season with salt and pepper, pour in the sauce, and cook for 10 more minutes. Let cool and set aside.
  • For the dough, beat the lard with a bit of broth until pale. Gradually add the corn masa while continuing to beat, incorporate the baking powder and salt. Beat until you achieve a fluffy dough.
  • On a comal over medium heat, roast the banana leaves.
  • In a square baking dish, place the banana leaves, add some corn masa filling half of the dish. Add the meat filling and cover with more masa. Wrap with the banana leaf and aluminum foil.
  • Bake the tamale in a water bath for one hour.
  • For the bean sauce, blend the beans with the garlic, onion, cream, chipotle, avocado leaf, and season.
  • In a small pot, heat the oil over medium heat, add the sauce, and cook until thickened. Adjust seasoning.
  • On a flat plate, add a bit of bean sauce, cut a slice of tamale, and garnish with cream, cheese, and cilantro.

Nutritional Information

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