El Salvadoran Tamales Pisques Recipe
The flexible dough is prepared with corn flour, water, and sometimes lard. The filling is made by pureeing beans and seasoning them with onions, peppers, and garlic. After placing the bean filling onto the dough, it's wrapped in banana leaves or corn husks and then steamed until cooked.
Ingredients
- Corn dough – 2.2 lbs
- Garlic cloves – 2
- Onion – 1
- Green pepper – 1
- Cooked beans – 17 oz.
- Melted butter – 7 oz.
- Salt – 1 pinch
- Pepper – 1 pinch
- Oil – as needed
- Banana leaves – as needed
Instructions
- Mash the cooked beans until they are a thick creamy consistency.
- Cut the onion, garlic cloves, green pepper into small pieces, and sauté them in hot oil.
- Add the crushed beans to the stir-fry, adding salt and pepper and stirring.
- Add the melted butter and salt to taste to the the dough of the tamales kneading very well, until the consistency is uniform.
- Boil the banana leaves for a few minutes to soften them.
- Cut the leaves into squares and place a small scoop of the dough on top.
- Top with a smaller scoop of the mashed beans.
- Wrap the same banana leaf around the fillings to form the tamales
- Boil for about 50 minutes or steam until firm.
Nutrition
Calories: 331kcalCarbohydrates: 29gProtein: 4gFat: 24gSaturated Fat: 13gTrans Fat: 1gCholesterol: 43mgSodium: 401mgFiber: 3gSugar: 7g
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