Name: Bean Tamale with Pork
Prep time: 130 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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.

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Bean Tamale with Pork

Ingredients

Preparation

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