Yield: 18 servings
|1½ pounds||Fresh masa for tamales|
|1 quart||Pinto beans; cooked -- drained|
|1 cup||Crushed panocha (Mexican brown sugar) or dark sugar|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground cloves|
|2 cups||Raisins soaked in hot water for 1/2 hour|
SWEET BEAN FILLING
Whip lard, sugar and salt in electric mixer until fluffy. Add masa gradually, alternating with water.
Beat until fluffy. Test by placing small sample of mixture in glass of water. If sample floats, masa is ready.
Soak corn husks in hot water 10 minutes, until flexible. Rinse and drain. To make small tamales, place 1 tablespoon masa on broad end of husk and spread to each side. Place 1 heaping tablespoon bean mixture in center. Fold sides of husks to cover filling with edges overlapping. Fold pointed end toward tamale. Pinch open ends together. Place cup size wad of foil in large kettle. Add 2 cups water.
Arrange tamales in pyramid, open end up, folded end placed against foil to hold shut. Steam, covered, 40 minutes. Makes 18 to 24 tamales.
Each of 18 tamales contains about: 380 calories; 202 mg sodium; 10 mg cholesterol; 12 grams fat; 62 grams carbohydrates; 7 grams protein; 1.39 grams fiber.
SWEET BEAN FILLING - Mash drained beans. Heat lard in skillet. Add beans, panocha, cinnamon, cloves and drained raisins. Simmer 15 minutes, stirring frequently to prevent beans from burning. Cool before using.
Variation: Add 1 cup pecans to bean mixture.
Source: Amalia Ruiz Clark, 78, of Oracle, AZ, teaches regularly in Tucson. She published, "Special Mexican Dishes", available through mail order. Send $13 to Gila River Designs, P.O. Box 124, Oracle, AZ 85623.
Presented by: Barbara Hansen, Times Staff Writer, L.A. Times article, "The Tamale Teacher", 2/16/95, page H9.
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking