Tamales de frijoles negros y hojas comestibles prehispánicos

Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to make a special dish, Tamales de frijoles negros y hojas comestibles prehispánicos. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Tamales de frijoles negros y hojas comestibles prehispánicos is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it's quick, it tastes yummy. Tamales de frijoles negros y hojas comestibles prehispánicos is something which I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Tamales de frijoles negros y hojas comestibles prehispánicos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tamales de frijoles negros y hojas comestibles prehispánicos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tamales de frijoles negros y hojas comestibles prehispánicos is 20 piezas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Tamales de frijoles negros y hojas comestibles prehispánicos using 12 ingredients and 3 steps. Here is how you can achieve that.

Receta de los pueblos prehispánicos de cientos de años de sabiduría y cultura gastronómica . Además de ser veganos.

Ingredients and spices that need to be Make ready to make Tamales de frijoles negros y hojas comestibles prehispánicos:

1. 10 hojas hierba santa
2. 10 hojas chaya grande
3. Masa:
4. 2 kilos masa quebrada
5. 1 litro agua de tequesquite
6. 2 tazas agua de cáscara de tomatillo de milpa cocida
7. Relleno:
8. 4 tazas frijoles negros cocidos solo con tequesquite y machacados
9. 4 cebollas cambray picadas con todo y rabo
10. 4 dientes ajo pelados y picados
11. 4 hojas de aguacate finamente picadas
12. 1/2 taza epazote picado

Steps to make to make Tamales de frijoles negros y hojas comestibles prehispánicos

1. En una cazuela mezclamos la masa con las aguas, batir hasta que quede suave. Reservar.
2. En otra cazuela mezclar todo lo del relleno a que quede bien integrado.
3. Ahora haremos los tamales, tomar una hoja, en el centro poner masa con ayuda de una cuchara y en el centro de la masa relleno. Armamos los tamales cerrando cada orilla para formar cuadros. Así trabajar todas las hojas. Ponemos zacate, hojas de elote y de aguacate en el fondo o aciento, le echamos poca agua, encima acomodarlos, dejando espacio para que el vapor los cosa. Tapar la olla y poner en las brasas, cuando comience a hervir retirar y dejar reposar. Servir tibios con salsa picante.

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So that is going to wrap it up with this exceptional food Recipe of Award-winning Tamales de frijoles negros y hojas comestibles prehispánicos. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!