Tamales de Ceniza

Try our tamales de ceniza Colima-style. They are savory, meatless, and perfect to serve for breakfast or to pair with mole dishes.

📝 Ingredients

• 3 cup masa harina (read note 1)
• 1 1/2 cup pork lard, melted (or extra virgin olive oil)
• 1 cup refried beans
• 2 teaspoons chile de arbol roughly crushed (or chili flakes)
• 1 teaspoon baking powder
• salt (to taste)
• 10 almond leaves or banana leaves (or 10 sheets of parchment paper, 8×6 inch/20x15cm each.)

👨‍🍳 Instructions

1. 1--- Make the dough ---
2. 2Place masa harina, salt, baking powder, and water in a large bowl.
3. 3Mix with your hands to combine all ingredients (read note 2).
4. 4Knead until you will have a soft dough that doesn’t stick to your hands.
5. 5Add the melted lard to the dough and combine.
6. 6Add chile de arbol flakes and refried beans, then mix with a spatula until everything is combined.
7. 7--- Wrap the tamales ---
8. 8Add some tamales dough in the middle of a leaf or a parchment paper sheet.
9. 9Wrap by first folding the top side towards the center.
10. 10Then both sides also to the center overlapping one another.
11. 11Close the tamal by folding upwards the lower pointy side.
12. 12--- Cook ---
13. 13Place all tamales standing up on a steamer.
14. 14Cook over medium heat for 1 hour and 15 minutes, checking occasionally and adding more water to the steamer when needed.