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1
Cook & Mash the Bean Filling
20 Mins
Medium heat, ~170°C (340°F)
Heat the 15 ml of oil in a pan over medium heat and cook the diced onion, green pepper and garlic for 5 minutes until soft. Add the drained beans and the cumin with a splash of the bean cooking liquid, then mash with a potato masher until smooth and thick. Cook for 5 minutes more, stirring, until the paste holds its shape on a spoon, then season lightly and leave to cool.
Mash the beans until no whole beans remain — a smooth filling spreads evenly and stays inside the masa.
Done when: A thick, smooth paste that holds its shape on a spoon.
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2
Make the Masa Dough
15 Mins
Room temperature, ~20°C (68°F)
Mix the masa harina, baking powder and salt in a large bowl. Pour in the warm water a little at a time, kneading as you go, then add the 60 ml of oil and knead for 5 minutes until the dough is soft, smooth and holds together without cracking at the edges.
Add the water slowly — a masa that is too wet makes tamales that fall apart, and one that is too dry turns crumbly after steaming.
Done when: Soft, smooth dough that holds together when pressed and does not crack at the edges.
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3
Soften the Banana Leaves
10 Mins
Low flame or hot water, ~80°C (175°F)
Wipe each banana leaf clean with a damp cloth and cut it into sheets about 25 x 25 cm. Pass each sheet briefly over a low gas flame or dip it in hot water until it turns a deeper green and bends without cracking. Lay the softened sheets out flat, smooth side up, ready for filling.
Do not skip softening — a stiff leaf cracks when folded and the tamal leaks in the steamer.
Done when: Leaves are pliable, glossy and bend in half without splitting.
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4
Assemble the Tamales
25 Mins
Room temperature, ~20°C (68°F)
Spread about 90 g of masa (roughly 1/3 cup) in a rectangle on the centre of each leaf, leaving a border all round. Spoon about 50 g of the cooled bean filling down the middle, then fold the long sides of the leaf over the filling and fold the ends under to make a neat parcel. Tie each parcel with a thin strip of banana leaf or kitchen string if the leaves feel loose.
Keep the filling in the middle, not at the edges — filling that reaches the seam squeezes out during steaming.
Done when: Twelve firm, sealed parcels with the masa fully enclosed by the leaf.
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5
Steam Until the Masa Sets
90 Mins
Boiling water, 100°C (212°F)
Line the bottom of a large steamer or pot with spare banana leaves or a folded cloth, add water to just below the rack, and pack the tamales in snugly seam-side down. Cover with more leaves and the lid, bring the water to a boil, then steam over medium heat for 90 minutes, topping up the water with boiling water if it runs low. The tamales are done when the masa pulls cleanly away from the leaf.
Keep the water at a steady boil and the lid on — lifting the lid lets the steam out and adds minutes to the cooking time.
Done when: Unwrap one tamal: the masa is firm, set and pulls cleanly off the banana leaf.
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6
Rest, Unwrap & Serve
10 Mins
Serve warm, above 60°C (140°F)
Lift the tamales out and rest them for 10 minutes so the masa firms up and the flavours settle. Serve two tamales per person, still in their leaves, and let everyone unwrap their own at the table. Peel the leaf back completely before eating — the leaf is the wrapper, not part of the meal.
Resting matters: a tamal cut open straight from the steamer is soft and sticky, while a rested one slices cleanly.
Done when: Tamales hold their shape when unwrapped and cut, with a moist, tender crumb.
El Salvador
1h 15m
