Appetizers

Black Bean Tamales with Mole

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photo by:kraft

These tamales use banana leaves to add a unique flavor to the masa dough.

time

prep:

30 min

total:

1 hr 30 min

servings

total:

24 servings, 1 tamale each

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What You Need

onion, chopped

Tbsp. oil

cup refried black beans

pkg. (1 lb.) frozen banana leaves, thawed

chicken bouillon cube

1-1/4

cups warm water

1-1/2

cups masa harina

1/3

cup lard

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1-1/2

cups prepared mole sauce

Make It

COOK onions in hot oil in medium skillet on medium heat 10 min. or until caramelized, stirring occasionally. Stir in beans.

CUT sheets of foil into 24 (8x6-inch) pieces; repeat with banana leaves. Cover bottom of steamer with any remaining banana leaves.

DISSOLVE bouillon cube in warm water in large bowl. Add masa harina, lard and sour cream; mix well. Divide dough in half.

PAT 1 dough piece into 12x10-inch rectangle on 16x14-inch sheet of plastic wrap. Spread with 1/2 cup bean mixture; top with 1/2 cup mozzarella. Roll up dough, starting at one long side, using plastic wrap to help roll dough. (Do not roll plastic wrap up with dough.) Repeat to make second log. Discard plastic wrap.

CUT each log into 1-inch-thick slices. Place 1 slice on center of each banana leaf piece; fold leaf lengthwise in half, then fold over both short ends of leaf to completely enclose filling. Wrap in foil pieces.

PLACE tamales in steamer; cover. Steam 1 hour or until filling pulls away from banana leaves, adding more water to steamer if necessary. Serve with mole sauce.