Ingredients

Blue Corn Masa:

• 1 1/3 Cups Masa Harina
• 2/3 Cup Blue Cornmeal
• 1 Teaspoon Butterfly Pea Tea Powder (Optional, for Color)
• 1/4 Teaspoon Salt
• 1/4 Cup Olive Oil
• 1 1/2 Cups Hot Water or Vegetable Stock

Filling:

• 2 Tablespoons Olive Oil
• 1/2 Medium Red Onion, Diced
• 2 Cloves Garlic, Minced, Diced
• 1 Jalapeno, Seeded and Diced
• 6 Ounces Baby Blue Potatoes, Diced
• 1 (14-Ounce) Can Black Beans, Drained
• 1 Tablespoon Lime Juice
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper

To Assemble:

• 3 Ounces Dried Corn Husks, Soaked in Hot Water for 1 Hour

Instructions

1. Begin by preparing the filling. Place a medium saucepan over medium heat and add the oil. Once shimmering, add the onion, garlic, and jalapeno. Saute, stirring frequently, for about 5 minutes, until lightly browned and highly aromatic. Stir in the potatoes next, cooking for another 5 minutes. Add the beans, lime juice, cumin, oregano, salt, and pepper, allowing a final 5 minutes for the flavors to mingle. The potatoes won't be fully cooked at this point, so don't worry! They'll become perfectly tender after steaming.
2. Set aside the filling and let cool before using; at least 10 minutes.
3. To make the blue masa dough, combine the masa harina, blue cornmeal, butterfly pea tea powder (if using,) and salt on a large bowl. Mix well to to distribute the dry goods evenly throughout. Add in the oil along with the water or stock, stirring vigorously to incorporate.
4. Use your hands to begin kneading the dough much like you would if making bread. Continue for about 5 minutes, until it smooths out but is still slightly sticky, like thick putty. If not using right away, keep covered with a damp paper towel to prevent it from drying out.
5. To assemble the tamales, lay out on soaked corn husk at a time on the counter. Scoop about 1/4 cup of masa in the center. Use lightly moistened hands to spread the masa into a thin layer, about 1/4 inch thick. Keep the dough spread towards the top half of the corn husk, keeping the bottom clear to allow enough room to fold the bottom husk up later.
6. Place about 2 tablespoons of the filling in a line down the center of the dough. Fold one long side of the husk over the filling, followed by the other, like you would for a letter. Fold the bottom of the husk up and place the finished tamale on a plate with the seam-sides down, holding the husk in place. Repeat with the remaining components.
7. Fill the bottom of a large saucepan with about 1 inch of water and insert a steaming rack. Line the rack with a few extra corn husks to keep the tamales in place. Arrange the standing with the open end up. Cover the tamales with a few more soaked corn husks before closing the lid.
8. Steam for 35 - 45 minutes, until the masa is firm and the potatoes are tender. Let cool for at least 10 - 15 minutes before serving.
9. Enjoy with salsa, guacamole, pico de gallo, sour cream, and/or fresh cilantro.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  El Mexican Corn Husks 6oz
• 
  Maseca Instant Yellow Corn Masa Flour 2.2lb
• 
  Zi Chun Teas - USDA Organic Butterfly Pea Flower Powder from Thailand, Blue Matcha - Vibrant Blue Color Changing. Ideal for Cocktails, Cooking, Food Coloring - Concentrated - 1.76 Ounce

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.