Sunday Brunch: Chicken and Black Bean Tamales
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.
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.
Drain black beans and rinse under cold 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.
Add cumin and season to taste with salt and pepper and mix to combine.
Mix masa harina, salt, and baking powder until combined. Incorporate lard into dry ingredients with hands until there are no visible lumps of lard.
Add chicken stock 1 cup at a time until dough forms.
To assemble tamales: Take two soaked corn husks and overlap them, cupped side up, so that the gathered end of each is facing out.
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.
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.
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.
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.
Archery Summit Willamette Valley Pinot NoirFiercely aromatic, this wine boldly blends a pair of unique Willamette Valley subappellations under a single cork. Its presence is immediately felt in the form of a perfume-driven and penetrating aroma of fennel, mulberry, and dried anise. On the palate, the Pinot Noir is firm and vivid, with an abundance of bramble and wild huckleberry notes.Fusing the elegance of the Dundee Hills, the raw muscle of the Eola-Amity Hills, and the dark-fruited nature of Shea Vineyard, this wine epitomizes the spirit of the valley. With slightly firm tannins and an underlying brightness, it is a full, balanced, and deservedly outspoken Pinot Noir. The remarkable 2018 vintage celebrates balance, texture, and intense color, and this wine neatly expresses all of the above.