Photograph of the finished Tamal de ceniza

Mexico · Bánh ngô ngâm nước tro gói lá

Tamal de ceniza

2 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 2.2 lb
  • Photograph of Clean rice straw ash (for soaking flour) Clean rice straw ash (for soaking flour) 3.5 oz
  • Photograph of Pork fat Pork fat 14.1 oz
  • Photograph of Banana leaves Banana leaves 32 leaves
  • Photograph of Black beans Black beans 1.1 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 4.2 oz
  • Photograph of Epazote leaves Epazote leaves 1.7 oz
  • Photograph of Baking powder Baking powder 0.7 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Vegetable broth Vegetable broth 3 ⅓ cups

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.

Start cooking