Tamales PisquesBlack Bean Tamales

Name: Tamales Pisques (Black Bean Tamales)
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 6
Cuisine: El Salvador
Ingredients: 450 g Black Bean (soaked); 1200 ml Water; 120 g Onion (finely chopped); 12 g Garlic (crushed); 7 g Salt; 600 g Masa Harina; 1000 ml Water (warm); 7 g Salt; 80 g Pork Lard; 6 pcs Banana Leaf (wiped clean and softened); 1000 ml Water

These banana leaf-wrapped tamales are filled with seasoned black beans and steamed until the masa turns soft and fragrant. They are rustic, savory, and A shareable meal with deep corn flavor.

Prep

35m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

762kcal

Calories

26g

Protein

18g

Fat

128g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Filling

450g
Black Bean (soaked)
1.2l
Water
120g
Onion (finely chopped)
12g
Garlic (crushed)
7g
Salt

Dough

600g
Masa Harina
1l
Water (warm)
7g
Salt
80g
Pork Lard

Wrapping

6pcs
Banana Leaf (wiped clean and softened)
1l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Simmer the soaked black beans in the water until tender. Add the onion, garlic, and salt, then continue cooking until the beans are flavorful and the liquid has reduced. Mash the mixture into a thick paste.
02
Mix the masa harina and salt, then gradually stir in the warm water. Beat in the pork lard until the dough is soft and spreadable.
03
Briefly pass the banana leaves over low heat so they become flexible.
04
Spread some dough on each leaf, place some bean filling in the center, then fold into neat packets.
05
Set the tamales over simmering water in a steamer, cover well, and steam until the dough is firm and cooked through.

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