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Holidays & Special Occasions

Tamales Pisques (Corn and Bean Tamales)

The Quirky Foodster Team

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Ingredients

  • 1kg (8 cups) masa harina
  • 750ml (3 cups) warm chicken or vegetable stock
  • 200g (3/4 cup) lard or vegetable shortening
  • 1 tsp salt
  • 1 tsp baking powder
  • 500g (2 1/2 cups) cooked black or red beans, mashed into a thick paste
  • 1/2 onion, finely chopped and sautéed (for the bean paste)
  • 20 pieces banana leaf, softened over a flame, cut into large squares
  • Kitchen twine or extra banana leaf strips, for tying

Method

  1. Sauté the chopped onion until soft, then mix it into the mashed beans to make a smooth, well-seasoned paste. Set aside.
  2. Beat the lard until light and fluffy, about 5 minutes.
  3. Gradually add the masa harina, salt and baking powder to the lard, alternating with the warm stock, and beat until you have a smooth, spreadable dough — a small ball dropped in water should float.
  4. Lay out a banana leaf square and spread a generous layer of masa in the centre.
  5. Add a spoonful of the bean paste down the middle of the masa.
  6. Fold the banana leaf over to enclose the filling, then fold in the ends to make a secure rectangular parcel, tying with twine or a leaf strip if needed.
  7. Arrange the tamales in a large steamer pot and steam for 60-75 minutes, topping up water as needed.
  8. Let rest for 10 minutes before unwrapping and serving warm.

Introduction:

A simple, humble tamal made from corn dough filled with mashed beans and wrapped in banana leaf, tamales pisques are a fixture of holiday tables and family gatherings, embodying the agricultural roots of Salvadoran cuisine in their pared-back ingredients..

Cultural Background:

A simple, humble tamal made from corn dough filled with mashed beans and wrapped in banana leaf, tamales pisques are a fixture of holiday tables and family gatherings, embodying the agricultural roots of Salvadoran cuisine in their pared-back ingredients.

Tips:

The float test — dropping a small ball of the masa mixture into a cup of water to see if it floats — is the traditional way to check the dough is light enough before wrapping the tamales.

Variations:

A version filled with a sweeter bean paste and a touch of sugar is popular in some households; loroco can also be added to the masa for extra flavour.

Storage:

Keeps refrigerated, still wrapped, for up to 5 days; freezes well for up to 3 months.

Reheating:

Re-steam for 15-20 minutes, or microwave (still wrapped in leaf) for 2-3 minutes until heated through.

Nutrition:

Approx. 310 kcal, 7g protein, 12g fat, 44g carbohydrates, 6g fibre per tamal.

FAQs:

Q: Can I use corn husks instead of banana leaf?
A: Banana leaf is traditional here and imparts a distinct flavour, but corn husks can be used as a substitute if that's what's available.

Q: Why does the masa need to float in water?
A: It's a simple, reliable test to confirm enough air has been beaten into the fat and dough — dense masa will make for a heavy, gummy tamal.

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