Sunday Brunch: Chicken and Black Bean Tamales

Name: Sunday Brunch: Chicken and Black Bean Tamales
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Mexican
Ingredients: 2 teaspoons baking powder; 454 grams black beans; 10 servings vegetables oil; 473 milliliters chicken stock; 1 teaspoon ground cumin; 1 rack kosher salt and c black pepper; 1 Tbsp kosher salt; 828 milliliters masa harina; 680 grams (about 5) boneless skinless chicken thighs; 118 milliliters lard

Sunday Brunch: Chicken and Black Bean Tamales is a gluten free and dairy free main course. This recipe serves 10. One portion of this dish contains about 21g of protein, 5g of fat, and a total of 287 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours. If you have baking powder, kosher salt and crack pepper, kosher salt, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Soak corn husks in cold water for at least an hour, but no longer than overnight. Season chicken thighs with salt and pepper, drizzle with oil, and grill until cook over medium high heat until fully cooked, about 15 minutes. Allow to cool, then shred thighs with your hands.

Ingredients you will need

Salt And Pepper

Chicken Thighs

Corn Husks

Water

Cooking Oil

Equipment you will use

Grill

Drain black beans and rinse under cold water.

Ingredients you will need

Black Beans

Water

Mix half the beans with the shredded chicken, then using a fork or your hands, mash the remaining beans and combine with chicken mixture.

Ingredients you will need

Shredded Chicken

Whole Chicken

Beans

Add cumin and season to taste with salt and pepper and mix to combine.

Ingredients you will need

Salt And Pepper

Cumin

Mix masa harina, salt, and baking powder until combined. Incorporate lard into dry ingredients with hands until there are no visible lumps of lard.

Ingredients you will need

Baking Powder

Masa Harina

Lard

Salt

Add chicken stock 1 cup at a time until dough forms.

Ingredients you will need

Chicken Stock

Dough

To assemble tamales: Take two soaked corn husks and overlap them, cupped side up, so that the gathered end of each is facing out.

Ingredients you will need

Corn Husks

Tamales

Place 1/2 cup dough in center of corn husk and using your fingers, press the dough down so that it’s flattened. Spoon 1/4 cup of filling along the center of dough so that there’s exposed dough along each side of tamale.

Ingredients you will need

Tamales

Dough

Corn

Roll the tamale so that the dough surrounds the filling. Fold each end over and then wrap another corn husk around tamale and tie with kitchen twine to secure it. Repeat with remaining dough and filling.

Ingredients you will need

Tamales

Dough

Corn

Roll

Wrap

Equipment you will use

Kitchen Twine

Fill a pot with water and place tamales in steamer basket. Bring to a simmer over high heat and steam tamales until dough is cooked and pulls easily away from the wrapper, about 45 minutes.

Ingredients you will need

Tamales

Dough

Water

Equipment you will use

Steamer Basket

Pot

Equipment

Ingredients

Servings:

2teaspoons

baking powder 454grams

black beans 10servings

vegetables oil 473milliliters

chicken stock 1teaspoon

ground cumin 1rack

kosher salt and c black pepper 1Tbsp

kosher salt 828milliliters

masa harina 680grams

(about 5) boneless skinless chicken thighs 118milliliters

lard

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.