Guatemalan Black Bean Tamalitos Skillet

Ingredients

• 1 can black beans, drained and rinsed
• 2 cups masa harina
• 1 1/2 cups warm water or broth
• 1/3 cup neutral oil, divided
• 1 large onion, half diced and half in wedges
• 4 garlic cloves, unpeeled
• 4 ripe tomatoes, halved
• 2 dried guajillo chilies, stemmed and seeded
• 1 tsp ground cumin
• 8 corn husks or squares of foil
• 2 limes, cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Char the tomatoes, onion wedges, unpeeled garlic, and chilies in a dry skillet over high heat for 6 to 8 minutes, turning, until blistered and blackened in patches.
2. Charring rather than boiling is what gives salsa roja its smoky depth, so let them take real colour before turning.
3. Peel the garlic, then blend everything with 1/2 teaspoon salt into a coarse salsa. Fry it in 1 tablespoon of the oil for 5 minutes to concentrate it, and set aside.
4. Heat 1 tablespoon of the oil and cook the diced onion for 5 minutes, then add the beans and cumin and cook for 5 minutes, mashing about half of them. Season and cool.
5. Beat the masa harina with the remaining oil, the warm water, and 1 teaspoon salt for 3 to 4 minutes, until light and smooth. It should feel like soft, spreadable dough.
6. Test it: a small ball dropped into a glass of water should float. If it sinks, keep beating and add a splash more water.
7. Spread 2 tablespoons of masa on each husk or foil square, spoon beans down the middle, fold the sides over to enclose, and fold up the bottom.
8. Steam the tamalitos upright on a rack over simmering water, covered, for 35 to 40 minutes, until the masa peels cleanly away from the husk. Serve with the salsa roja, herbs, and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.