Chilaquile Casserole
INGREDIENTS:
1 c Black beans
4 c Masa harina
1/2 c Vegetable shortening
2 c Vegetable broth; lukewarm
1 ts Salt
1 ts Baking powder
3 Banana leaves
1/4 c Vegetable oil
1 Garlic clove; finely chopped
1/2 c Scallions; finely chopped
1 Chayote squash; finely
-chopped
6 Jalapeno chiles; stemmed and
-finely chopped
1/2 c Almonds; blanched and finely
-chopped
1/4 c Chopped fresh cilantro
Salt; to taste
1 c Black beans
4 c Masa harina
1/2 c Vegetable shortening
2 c Vegetable broth; lukewarm
1 ts Salt
1 ts Baking powder
3 Banana leaves
1/4 c Vegetable oil
1 Garlic clove; finely chopped
1/2 c Scallions; finely chopped
1 Chayote squash; finely
-chopped
6 Jalapeno chiles; stemmed and
-finely chopped
1/2 c Almonds; blanched and finely
-chopped
1/4 c Chopped fresh cilantro
Salt; to taste
Put the beans in a medium pot, add water, and bring to a boil. Reduce the heat and simmer, covered, for 1-2 hours (depending on the size and age of the beans). The beans are cooked when their skins break easily when stirred.
In a mixing bowl, beat the masa harina with the vegetable shortening, alternating with the broth until it is light, about 10 minutes. Add the salt and baking powder. Beat 2 minutes more.
Clean and boil or char the banana leaves (if you can't find them already precooked). Trim out the hard veins and cut the leaves into approximately 8-10" squares.
Heat the oil in a skillet and saut? the garlic and scallions until golden. Add the chayote, chiles, almonds, cilantro, and beans. Mix completely, stirring and cooking everything together. Season with salt to taste.
On a banana leaf square spread out a little less than 1/2 cup of the masa harina like a pancake. Top with approximately 2 tsp. of the vegetable/bean mixture. Fold over the leaf like a package and repeat with the remaining leaves and filling. Place the tamales in a steamer, overlapping them diagonally to allow steam to pass through, cover the pot and steam for at least 1 1/2 hours, checking the water level from time to time.
(Peel away the leaf and only eat the filling.) Serve with tomatillo or chipotle chile salsa, accompanied by Atole (a hot masa-based drink) for authenticity.
[ SOURCE 1998-Ap
In a mixing bowl, beat the masa harina with the vegetable shortening, alternating with the broth until it is light, about 10 minutes. Add the salt and baking powder. Beat 2 minutes more.
Clean and boil or char the banana leaves (if you can't find them already precooked). Trim out the hard veins and cut the leaves into approximately 8-10" squares.
Heat the oil in a skillet and saut? the garlic and scallions until golden. Add the chayote, chiles, almonds, cilantro, and beans. Mix completely, stirring and cooking everything together. Season with salt to taste.
On a banana leaf square spread out a little less than 1/2 cup of the masa harina like a pancake. Top with approximately 2 tsp. of the vegetable/bean mixture. Fold over the leaf like a package and repeat with the remaining leaves and filling. Place the tamales in a steamer, overlapping them diagonally to allow steam to pass through, cover the pot and steam for at least 1 1/2 hours, checking the water level from time to time.
(Peel away the leaf and only eat the filling.) Serve with tomatillo or chipotle chile salsa, accompanied by Atole (a hot masa-based drink) for authenticity.
[ SOURCE 1998-Ap