Corn husk tamales stuffed with beans and rice are a treasure of Nicaraguan cuisine, where each bite is an explosion of traditional flavors. A careful mix of corn, beans, and rice bring to life these delicious creations wrapped in banana plant leaves, cooked with care to achieve the perfect texture and flavor. A true feast for the palate that celebrates the culinary richness of our land. An experience that delights the senses and comforts the soul.
Corn husk tamales stuffed with beans and rice are a traditional delight that combines unique flavors and textures.
The preparation process, which includes nixtamalizing the corn and filling with fried beans and rice, guarantees a dish full of flavor and love.
Wrapped in banana leaves and cooked slowly, tamales become a true sample of the rich Latin American culinary culture.
They are sure to be a hit at your next family gathering or special event.
Corn husk tamales stuffed with beans and rice
Ingredients
2 pounds of Corn
1 pound of Rice
1 pound of Red beans
Banana leaves
250 milliliters of Oil
1 Medium onion
1 Small bell pepper
Water
½ cup of Lime or ash
Preparation
Step 1 : In a pot, fry the beans with chopped onion and cook for 5 minutes.
Step 2 : Let it cool.
Step 3 : Cook the rice as usual; you can also use leftover rice.
Step 4 : To nixtamalize the corn, cook with lime or ash until soft.
Step 5 : Then wash the corn well to remove the lime or ash flavor.
Step 6 : Grind the corn to obtain a smooth mass and divide into 24 round portions.
Step 7 : Place a tablespoon of rice and a tablespoon of fried beans in each portion of corn masa.
Step 8 : Then fold the masa lengthwise and join the two parts, ensuring that the filling does not come out and giving it an elongated shape.
Step 9 : Cut banana plant leaves into 30x30 cm squares and briefly toast to change color to a darker and brighter one.
Step 10 : Place a filled tamale in the center of the toasted banana leaf.
Step 11 : Take the two opposite points and join them over the masa, then repeat with the other two points.
Step 12 : Close the protruding points and tie them with string or cooking twine.
Step 13 : At the bottom of a small pot, place a layer of banana plant leaves as a base.
Step 14 : Arrange the tamales and add water to cover them.
Step 15 : Let them cook for 45 minutes to 1 hour.
