Santa Clara ®

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Pastel de Tamal con Salsa de Frijol

1 h
1 h 40 min
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If you're trying to eat original tamales, you have to prepare this recipe for Tamal Cake with Bean Sauce, which will undoubtedly be a success at your next meeting or party. This tamale made in an oven dish, and is stuffed with pork, plus it is very easy to prepare. A great tip of how to prepare a tamal is that you cover it with aluminum to conserve heat, and that the cooking is faster.
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8 servings
  • 2 tablespoons of vegetable oil for the morita sauce
  • 1/2 onion for the morita sauce
  • 1 garlic for the morita sauce
  • 8 tomatoes for the morita sauce
  • 5 morita chili peppers for the morita sauce
  • 1 cup of chicken soup for the morita sauce
  • 1 tablespoon of oregano for the morita sauce
  • 1 tablespoon of fresh coriander for the morita sauce
  • 1 tablespoon of vegetable oil
  • 600 grams of pork pulp cooked and shredded
  • to taste of salt and pepper
  • 250 grams of lard for the table
  • 3/4 of cup of chicken soup for the dough
  • 750 grams of corn dough for the dough
  • 1 tablespoon of baking soda for the dough
  • 1 tablespoon of salt for the dough
  • enough of banana leaf to wrap the tamal
  • 2 cups of black bean for the bean sauce
  • 1 clove of garlic for the bean sauce
  • 1/3 of onion for the bean sauce
  • 1 cup of Santa Clara® Cream for the bean sauce
  • 1/4 of cup of chipotle chili for the bean sauce
  • to taste of salt and pepper
  • 1 avocado leaves for the bean sauce
  • 1 tablespoon of vegetable oil
  • to taste of Santa Clara® Cream
  • enough of fresh coriander


Preheat the oven to 180 ° C (356F)
For the sauce, heat the oil in a pan over medium heat and fry the onion with the garlic, tomatoes and chile morita until softened.
Pour chicken broth, oregano, cilantro and cook for 10 more minutes. Chill slightly and blend until you get a sauce.
In a small pot, heat the oil and fry the meat until it takes on color, season with salt and pepper, pour the sauce and cook for 10 more minutes. Let cool and reserve.
For the masa dough, beat the butter with a little broth until it whitens. Slowly add the corn masa dough, stirring, add the baking powder and salt. Beat until you get a spongy mass.
In a comal over medium heat roast the banana leaves.
In a square oven proof dish, place the plantain leaves, add a little corn masa dough filling half the oven proof dish Add the meat filling and cover with more masa. Wrap with the banana leaf and aluminum foil.
Bake the tamales in a bain-marie for one hour.
For the bean sauce, blend the beans with the garlic, onion, cream, chipotle, avocado leaf and season.
In a pot, heat the oil over medium heat, add the sauce and cook until thick. Check the seasoning.
In an extended dish, add a little bean sauce, cut a slice of a tamal, decorate with cream, cheese and cilantro.


In a dish, accompanied with bean sauce and sour cream.


Use the broth from the cooking of the meat, for the tamales' masa dough, this will give you better flavor. It is important to cover them with aluminum, to conserve heat, and to cook faster.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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Ratings (1)
Jacqueline Del Carmen Ferrer Alvarez
06/11/2019 06:48:25

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