Tamal de ceniza

Method

1. 1 Mix clean rice straw ash with water, let it settle for 12 hours, and only take the clear liquid from the top.
2. 2 Ash water is an alkaline substance that causes corn flour to rise and gives it its distinctive smell, which is the origin of the name tamal de ceniza.
3. 3 Knead the masa dough with lye water, pork fat, and baking powder.
4. 4 Cook black beans until tender, then mash them and stir-fry with ground dried chilies and epazote to make the filling.
5. 5 Spread the flour onto a softened banana leaf, then add the filling and wrap it tightly.
6. 6 Steam for 80 minutes, then let it rest for 15 minutes; the dough should turn a yellowish-gray color due to the lye water.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 6: steam under low pressure for 28 minutes, then release the pressure naturally and let it rest for 15 minutes.