Tamales de Capitas o Siete Cueros

Tamales de Capitas (Siete Cueros)

A classic Yucatecan and Veracruz-style tamal that wraps a tender filling of corn husks ('siete cueros') and beans in fresh masa, then steams it inside the very same corn husk that softened the filling. Earthy, mild, and comforting.

Prep

45 min

Cook

75 min

Total

120 min

Serves

8 (makes about 12 tamales)

Difficulty

Medium

Recipe ingredients

• •12 large husks dry corn husks (totomoxtle), plus extra small husks for wrapping
• •200 g (7 oz) dry black beans, or pinto beans, soaked overnight
• •1 tsp baking soda, for cooking the 'siete cueros'
• •500 g (1.1 lb) fresh masa for tamales (masa preparada), or 400 g masa harina + water, lard, salt
• •120 g (½ cup) lard or vegetable shortening, traditional; lard gives authentic flavor
• •5 g (1 tsp) baking powder
• •6 g (1¼ tsp) fine salt
• •250 ml (1 cup) warm water or broth, adjust by feel
• •60 g (¼ cup) white onion, finely chopped for the filling
• •10 g (2 cloves) garlic, finely chopped
• •15 ml (1 Tbsp) vegetable oil, for sautéing
• •1 g (small pinch) epazote or oregano, optional, traditional in Yucatan
• •2 g (½ tsp) salt for filling, to taste

Steps

1. 1 Soak the corn husks: Place the 12 large dry husks in warm water with a small pinch of salt; weigh them down and soak at least 30 minutes until pliable. Reserve a few smaller husks torn into strips to tie the tamales.
2. 2 Prepare the 'siete cueros': Using 6 of the soaked husks, carefully peel away the tender inner layers (the thin, pale skins called 'siete cueros' or 'tatzucos'). Cut into 2 cm (about ¾ in) strips. Reserve the outer husks for wrapping.
3. 3 Cook the husk strips: Bring 1 L (about 4 cups) of water to a boil with the baking soda. Add the husk strips and simmer 8–10 minutes until just tender but not mushy. Drain and rinse under cold water to stop the cooking; set aside.
4. 4 Cook the beans: Drain the soaked beans, cover with fresh water, and simmer 45–60 minutes until soft. Mash roughly with a fork or potato masher; season with a little salt. They should hold together but still have texture.
5. 5 Make the filling: Heat the oil in a skillet over medium heat. Sauté the onion 3–4 minutes until translucent, add the garlic and cook 1 minute more (do not brown). Stir in the cooked husk strips, the mashed beans, epazote or oregano if using, and salt to taste. Cook 3 minutes to meld flavors; the mixture should be moist but not wet. Let cool to room temperature.
6. 6 Prepare the masa: In a large bowl, beat the lard until light and fluffy, about 2 minutes. Add the masa a little at a time, beating between additions, then the salt, baking powder, and warm water or broth. Beat vigorously for 5–8 minutes, until the masa is spreadable and a small ball dropped into cold water floats (this indicates it is properly aerated).
7. 7 Assemble the tamales: Pat a soaked outer husk dry and lay it smooth side up with the narrow end toward you. Spread about 2 heaping tablespoons (roughly 60 g) of masa over the upper two-thirds of the husk, leaving a border at the edges. Place 1 heaping tablespoon of the bean-and-husk filling down the center.
8. 8 Fold: Fold the long sides of the husk over the filling so they overlap, then fold the narrow end up to enclose. Tie each tamal snugly with a strip of soaked husk to keep it closed during steaming.
9. 9 Steam: Set a steamer (tamalera) or large pot with a rack and about 2 cm (¾ in) of water below the rack. Arrange tamales upright, open end up, so steam circulates. Cover with a clean kitchen towel, then the lid (the towel absorbs condensation so water does not drip onto the masa).
10. 10 Steam over a steady medium-low heat for 60–75 minutes. The tamales are done when the husk peels cleanly away from the masa and the masa is firm and pulls away from the husk; a tamal should not jiggle when pressed.
11. 11 Rest: Let the tamales rest in the steamer, covered, for 10–15 minutes off the heat — they firm up as they cool. Serve warm, in the husk, peeled at the table.