TAMALES DE FRIJOLES NEGROS CON MOLE
Provided by My Food and Family
Categories Recetas de cena
Time 1h30m
Yield 24 porciones de 1 tamal cada una
Number Of Ingredients 11
Steps:
- Cocina la cebolla en aceite caliente en una sartén mediana a fuego medio durante 10 min. o hasta que esté caramelizada, revolviendo de vez en cuando. Incorpora los frijoles.
- Corta papel aluminio en 24 trozos de 8x6 pulgadas y haz lo mismo con las hojas de plátano. Cubre el fondo de una vaporera con las hojas de plátano restantes.
- Disuelve el cubito de caldo en el agua tibia en un tazón grande. Añade la masa harina, la manteca y la crema agria; mezcla todo bien. Divide la masa por la mitad.
- Forma un rectángulo de 12x10 pulgs. con la masa y cólocalo sobre una hoja de envoltura plástica de 16x14 pulgs. Esparce 1/2 taza de mezcla de frijoles sobre la masa y cúbrelos con 1/2 taza de mozzarella. Enrolla la masa bien, empezando por uno de los lados largos de la masa, y usando la envoltura plástica para ayudarte a enrollar la masa. (Asegúrate de que el plástico no quede enrollado dentro de la masa). Haz lo mismo para formar el segundo tronco. Desecha la envoltura plástica.
- Corta cada tronco en rebanadas de 1 pulg. de grosor. Pon 1 rebanada al centro de cada trozo de hoja de plátano; dobla la hoja de plátano por la mitad a lo largo y luego, dobla ambos extremos cortos de la hoja hasta cubrir completamente el relleno. Envuelve los tamales en papel aluminio.
- Pon los tamales en la vaporera; tápala. Cuécelos al vapor durante 1 hora o hasta que el relleno se despegue de las hojas de plátano, agregando más agua a la vaporera, si fuera necesario. Sirve los tamales con el mole.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TAMALES DE ELOTE Y FRIJOLES NEGROS
Este platillo típico de México es ideal para un festejo. No te imaginarás lo deliciosa que es la combinación de elote (maíz), frijoles negros y queso.
Provided by My Food and Family
Categories Casa
Time 1h15m
Yield 24 porciones
Number Of Ingredients 11
Steps:
- Bate bien la harina, el agua y la manteca en un tazón grande con un batidor eléctrico a velocidad baja durante 3 min. Agrega gradualmente el caldo. Añade la crema agria; bate por 5 min. o hasta que la mezcla esté ligera y esponjosa. Pon la mitad de la masa en un tazón mediano; incorpora los frijoles, los chiles chipotles y 1/2 taza del queso. A la masa restante, agrégale el elote, el chile poblano y la otra 1/2 taza de queso; mezcla todo bien.
- Pon 1 hoja de elote en una superficie plana. Coloca 1 cda. de la mezcla de elote en la hoja a 1 pulgada de uno de los extremos; pon 1 cdad de la mezcla de frijoles a 1 pulgada del otro extremo. Dobla la hoja sobre los rellenos y, luego, ata el centro con una tira fina de otra hoja de elote antes de amarrar ambos extremos. Repite esto con el resto de las hojas y del relleno.
- Acomoda la mitad de las hojas sobrantes en la base de una vaporera o tamalera; coloca los tamales sobre ellas. Cúbrelos con el resto de las hojas para taparlos completamente. Tapa la tamalera; cuece los tamales al vapor durante 50 min. o hasta que los rellenos se separen de las hojas, agregando más agua a la olla si fuera necesario.
Nutrition Facts : Calories 100, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TURKEY TAMALES WITH MOLE NEGRO
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. These are one of the most renowned Oaxacan classics: succulent banana-leaf tamales with a fluffy pillow of masa infused with the rich flavors of black mole and shredded cooked turkey. The meat has to be cooked by a moist-heat method, or it will be tasteless and dry, so I don't recommend using leftover roast turkey. Simmer pieces of turkey in liquid and use the most flavorful parts, not the white breast meat. Though the black mole version of turkey tamales is best-known, the dish is equally good with Mole Rojo, Coloradito, or Amarillo.
Provided by Zarela Martinez
Categories Poultry turkey Appetizer Steam Cinco de Mayo Dinner Hominy/Cornmeal/Masa Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 tamales (8 servings as first course or light dinner entrée)
Number Of Ingredients 9
Steps:
- Have ready a steamer arrangement.
- Remove the banana leaves from the package; gently unfold and wipe clean with a clean damp cloth. With kitchen scissors, cut out eight 12 X 10-inch rectangles. Tear off long thin strips from the remaining leaves to serve as "string" ties for the packets. Set aside.
- Place the turkey pieces in a medium-size saucepan with the onion, garlic, peppercorns, and 1 teaspoon salt (or to taste). Add enough water to cover (about 4 cups) and bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, until the meat is falling off the bones, about 35 to 40 minutes. Remove the turkey pieces from the broth (which can be strained and saved for another purpose); when cool enough to handle, remove the skin and tear the meat into long shreds. You should have about 2 cups. Set aside.
- In a small saucepan, heat the mole to a boil over medium heat, reduce the heat to low, and cook for 5 minutes. Stir in the shredded turkey. Set aside.
- Place the lard in a mixing bowl or the large bowl of an electric mixer set at medium speed. With a wooden spoon or the mixer blades, beat for 1 to 2 minutes, until somewhat aerated. Begin beating in the masa a handful at a time, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. At this point you must make a judgment call - whether or not to add a little liquid. The consistency should be that of a very thick, pasty porridge. When working with masa made from masa harina I sometimes find that I need to add 5 to 6 tablespoons of water or chicken stock to achieve this consistency. With other batches, I don't need to add any liquid. When the desired consistency is reached, beat in the remaining 1 1/2 teaspoons salt.
- Prepare the banana-leaf packets. Briefly hold each of the cut rectangles over an open flame to make them more pliable, or place for a few seconds on a hot griddle. Stack them by the work surface. Place a heaping 1/2-cup dollop of the masa mixture on each. With the back of a spoon, flatten out the masa slightly into an oval shape. Spoon about 1/4 cup of the turkey mole-filling over the masa.
- Fold over the right and left edges of one rectangle toward each other, overlapping slightly. Fold the top and bottom edges toward each other. You should have a neat flat packet (usually about 5 X 4 inches if you start with a 14 X 11-inch rectangle). Tie securely with leaf "string" ties.
- Place in the steamer. Banana-leaf tamales should lie on a flat platform such as a wire rack raised well above the level of the boiling water. Arrange them in layers as necessary, seam side up. Place some extra banana-leaf pieces on top to help absorb steam. Pour boiling water into the bottom of the pan to a depth of 1 to 2 inches, cover tightly, and steam over medium heat for 1 hour. Keep a kettle of water hot on another burner; occasionally check the water level in the steamer and replenish as necessary, always shielding your face from the steam. When they are done, remove the lid and let the tamales stand for 10 minutes before serving. Each guest unwraps his own.
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