Tamales Pisques

Salvadoran Tamales Pisques

Tamales Pisques are a traditional Salvadoran dish from the eastern Pipil regions, made by steaming fresh corn masa with whole cooked beans and a slice of ripe plantain in the center. The result is a sweet-and-savory vegetarian tamal that is naturally vegan and showcases the indigenous Mesoamerican trio of corn, beans, and plantain.

Prep

40 min

Cook

75 min

Total

115 min

Serves

8 tamales

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) fresh corn kernels, young, milky-stage corn if possible; thawed frozen corn is an acceptable substitute
• •200 g (7 oz) red or black beans, dried, soaked overnight, or canned drained
• •1 whole ripe plantain, yellow with brown spots; a ripe banana can substitute but will be sweeter and softer
• •50 g (1¾ oz) pork lard or vegetable shortening, traditional lard gives the authentic flavor; use vegetable shortening for vegan
• •1 tsp baking powder, helps the masa stay light
• •1 tsp salt
• •8 whole dried corn husks, plus a few extra; rehydrated banana leaves can also be used
• •2 tbsp sugar (optional), some recipes add a touch; omit for a more savory tamal
• •1 litre water, for steaming

Steps

1. 1 Soak the dried corn husks in warm water for at least 30 minutes until pliable; drain and reserve.
2. 2 Cook the beans in plenty of unsalted water (or with a pinch of salt) until very tender, about 1 hour for soaked dried beans or 10 minutes for canned. Drain and set aside; they should be whole and soft, not mashed.
3. 3 If using fresh corn, blanch the kernels in boiling water for 5 minutes, then drain. (Skip this step if using pre-cooked thawed corn.)
4. 4 Pulse the corn in a food processor or grind with a traditional mano/piedra, gradually adding 60-80 ml (¼-⅓ cup) of water, until you get a coarse, wet masa — finer than crushed kernels but not as smooth as Mexican tamal masa.
5. 5 In a bowl, beat the lard (or shortening) with the salt (and sugar, if using) for 2-3 minutes until creamy, then fold it into the corn masa along with the baking powder. The mixture should hold its shape when a spoonful is dropped back into the bowl; if dry, add water 1 tablespoon at a time.
6. 6 Peel the plantain and cut it crosswise into 8 thick coins (about 2 cm / ¾ inch). Set aside.
7. 7 Lay a soaked husk flat with the narrow end pointing toward you (or use banana leaf rectangles). Spread about 2 heaping tablespoons of masa in the center, leaving a border around the edges.
8. 8 Press 1-2 tablespoons of whole cooked beans into the center of the masa and lay a plantain coin on top. Fold the masa up around the filling to enclose it completely.
9. 9 Fold the sides of the husk over to wrap the filling, then fold up the bottom end. Tie with a thin strip of corn husk to secure, or simply fold the empty upper part of the husk down over the bundle.
10. 10 Arrange the tamales upright (folded end down) in a steamer pot, packing them snugly so they don't unfold. Add water to just below the rack.
11. 11 Cover and steam over a steady medium-low heat for 1 hour to 1 hour 15 minutes, refilling the water as needed — do not let the pot boil dry.
12. 12 Doneness cue: the masa should feel firm and pull cleanly away from the husk when peeled; if it sticks, steam for another 15 minutes.
13. 13 Let the tamales rest in the covered pot for 10 minutes before serving. Eat warm, unwrapped from the husk.
14. 14 Safety note: tamales are made with corn and plantain only — no meat or egg — so there is no minimum internal temperature to reach, but steaming must be hot enough to heat the masa through to the center.