Tamales – Black Bean & Sweet Potato and Red Pulled Pork … and a BBQ Pizza

I haven’t made tamales in some time but a craving, a trip to the local Mexican grocery store for various types of chiles, and the timely sale of boneless pork loin, meant that I decided to invest a hot weekend in the second half of August (and an efficient A/C system), on making a batch of red pulled pork. The vegetarian option came about due to a large sweet potato that had been languishing in my basement for a couple of weeks and most of a can of black beans in the freezer.

The basic masa recipe can be found here. The red pulled pork recipe is here.

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Black Bean and Sweet Potato Filling

Black Bean and Sweet Potato Tamale Filling – makes about 5 cups, enough for 24-28 tamales

a splash to 1 tsp vegetable oil
1 large tomato, peeled and seeded and coarsely chopped or 1 cup diced, canned tomatoes with juice**
1/2 onion, finely diced or 1/2 tsp dried minced onion**
1 1/2 cup black beans, drained and rinsed if canned
1 cup corn kernels, thawed and drained if frozen
1 large sweet potato, peeled, diced into ~1/2 inch cubes, drizzled with oil, salt and some chili powder and roasted until tender
salt, to taste

1/2-1 cup shredded cheddar, Monterey Jack or mozzarella cheese (separately or in any combination desired)

** I added canned tomatoes and the dried minced onion as that’s what I had. I had made red pulled pork the day before with pureed chiles, onion and pepper and after straining the braising liquid, I added a couple of tablespoons to the filling below. Chile powder or cumin may be added if desired for a bit of smoky flavour.

In a medium sized saute pan, over medium heat, add a teaspoon of vegetable oil and the diced onion and saute until soft and translucent. Add the diced tomato and cook for 10-15 minutes until the tomato has broken down but the mixture still has a bit of moisture in it. (If using the dried minced onion, just add a splash of oil, your diced tomato and cook until the onion is rehydrated.)

Add the black beans, corn and sweet potato. Stir through to combine. Taste for seasoning. Add a bit more salt if needed.

And if you have leftover pulled pork, give this quick pizza try.

BBQ Pizza with Red Pulled Pork (on Sourdough Tortillas) – BBQ sauce, shredded pork, grated cheddar, Monterey Jack or mozzarella cheese and sliced green onion on a sourdough tortilla. Baked at 400 deg F for 8-10 minutes.



6 thoughts on “Tamales – Black Bean & Sweet Potato and Red Pulled Pork … and a BBQ Pizza

  1. I adore Mexican food, but I just don’t love the texture of tamales! They are fun to make and easy to reheat and eat, but I just don’t love them. You did a lovely job though. The pulled pork pizza looks awesome!

    1. Thank you. Tamales are what they are. You can stir filling ingredients into the tamale mix rather than filling them and place them into the corn husks to steam. I think that would give them a texture similar to a corn pudding or even a quiche.

      As to the pizza … I’m hooked on using my sourdough tortillas as a base for these pizzas. If you bake them on a very hot stone you can get something similar to a crispy thin crust pizza. I just grab a couple out of the freezer and top them with odds and ends of sauce and toppings for a fast meal. πŸ™‚

  2. Pulled pork pizza sounds too good to be true… I love pulled pork and now I wonder why not a single pizzeria had this excellent idea (though they do have horrible, non-Italian and non-edible ideas of course!).
    I have never tasted tamales… I saw them the other day in a multiethnic food shop. I must buy them and test.

    1. I ended up with 1.2 kg of pulled pork from my boneless pork loin. It cost me $6.40 and I ended up with some extra meat/fat for Hungarian pork fat/ lard biscuits (pogacsa). Another good buy. πŸ™‚

      I’m curious to see what you think of tamales though I wonder how ‘authentic’ they are. Finding the masa flour might be a challenge if you ever wanted to try making them yourself. Even in Mexican restaurants, I’ve found them dry and bland. And they never put enough filling inside. I was really pleased with how my veggie version turned out. πŸ™‚

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