BLACK BEAN TAMALES WITH MOLE

Black Bean Tamales with Mole image

Please the whole table when you serve these Black Bean Tamales with Mole. Banana leaves help give these Black Bean Tamales with Mole their great flavor.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 24 servings, 1 tamale each.

Number Of Ingredients 11

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Ingredients

1 onion, chopped
1 Tbsp. oil
1 cup refried black beans
1 pkg. (1 lb.) frozen banana leaves, thawed
1 chicken bouillon cube
1-1/4 cups warm water
1-1/2 cups masa harina
1/3 cup lard
1/2 cup sour cream
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1-1/2 cups prepared mole sauce

Steps:

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.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.9946 g, Sugar 0 g, Protein 3 g