First, a corn flour mixture is mixed with cold water in a big pot. Next, vegetable stock is added to the pot and mixed with the flour and water to create a creamy mixture. Butter and chicken broth is then mixed in as well. Everything is then boiled and the cream is thickened. Once the cream is thoroughly thickened, it is poured on top of plaintain leaves, and black beans or mashed potatoes are added. The cream and black beans or mashed potatoes are then wrapped in the plaintain leaves and placed in a pot of boiling water to cook. Everything will be ready in about 30 minutes!
The black beans in the tamal mudo are locally sourced! Most black beans consumed here are planted and grown within the country. In fact, I even had the opportunity to plant black beans a few months ago!
