Entree: Mexico – Hidalgo – Tamal de Frijol

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 25 min

Ingredients

- 20–24 dried corn husks (soaked in hot water 30–45 minutes before using)
- 4 cups (480 g) masa harina for tamales
- 1 cup (225 g) pork lard or vegetable shortening
- 3 to 3 1/2 cups (720–840 ml) hot chicken or vegetable broth
- 2 tsp (8 g) baking powder
- 2 tsp (10 g) fine salt, plus more to taste
- 2 cups (400 g) dried pinto beans, soaked and cooked, OR 4 cups (800 g) cooked pinto beans
- 1 tbsp (15 ml) vegetable oil
- 1 medium white onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 2 tbsp (8 g) chopped fresh epazote (or 1 tsp dried epazote) — optional but traditional
- 2–3 roasted jalapeños or 2 chipotles in adobo, chopped (adjust for heat)
- 4 oz (115 g) queso fresco or panela, crumbled (optional for extra protein)
- Freshly ground black pepper to taste
- 1 lime, juiced (for filling, optional)
- For the roasted tomato salsa:
  - 4 medium roma tomatoes (about 20 oz / 560 g)
  - 1 small white onion (about 3 oz / 85 g)
  - 2 jalapeños or 3 serranos (about 1.5 oz / 45 g), roasted to taste
  - 1/4 cup (15 g) fresh cilantro leaves
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 ml) lime juice
- For the quick cabbage-lime slaw:
  - 4 cups (200 g) thinly shredded green cabbage
  - 1/4 cup (15 g) chopped cilantro
  - 2 tbsp (30 ml) fresh lime juice
  - 1 tbsp (15 ml) vegetable oil
  - Salt and black pepper to taste

Instructions

Short Description:
Steamed corn-husk tamales filled with a seasoned masa and a rich pinto bean filling, served with a bright roasted tomato salsa and a crisp cabbage-lime slaw for a complete main-course meal.

Regional Notes:
This Hidalgo-style tamal centers on a spiced bean filling (frijol) rather than a meat filling, reflecting local bean varieties and home-style preparations. The filling is flavored with onion, garlic, cumin, and epazote, and the tamales are made with masa enlarded and steamed in corn husks—distinct from meat-heavy tamales of other regions.

1. Prepare husks: Soak corn husks in hot water for 30–45 minutes until pliable. Rinse, drain, and pat dry; keep a stack covered with a damp towel while assembling.
2. Make the bean filling: Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the chopped onion and cook until translucent, 5–7 minutes. Add garlic and cumin; cook 1 minute until fragrant. Add cooked pinto beans, roasted jalapeños (or chipotles), and epazote. Mash about half the beans with the back of a spoon or a potato masher to make a spreadable texture, leaving the rest slightly chunky. Stir in lime juice (if using), salt and pepper, and crumbled queso fresco (if using). Cook 3–4 minutes to meld flavors, then remove from heat and let cool.
3. Prepare masa dough: In a large bowl, beat the lard or shortening until fluffy (hand mixer or wooden spoon). In a separate bowl, whisk together masa harina, baking powder, and 2 tsp (10 g) salt. Gradually add the dry mix to the lard, alternating with hot broth, and beat until a soft, spreadable dough forms (it should feel light and not gummy). Adjust with up to 1/4 cup (60 ml) more broth if too stiff. Test: drop a small piece of masa in cold water—if it floats, the dough is ready; if it sinks, beat in a bit more broth or fat.
4. Assemble tamales: Lay a soaked husk on a work surface with the narrow end toward you and the smooth side down. Spread about 1/3 cup (80 g) of masa dough in a 3x4 inch rectangle in the center, leaving a 1/2-inch (1 cm) border on the sides. Spoon about 2 tbsp (30 g) of the bean filling down the center of the masa. Fold the sides of the husk over the filling to enclose, then fold up the bottom end and, if desired, tie with a thin strip of husk. Repeat until all masa and filling are used; you should get about 12–16 tamales.
5. Steam tamales: Arrange tamales standing upright (open end up) in a large steamer or tamalera with water at the bottom below the rack. Cover the top of the tamales with any leftover husks or a clean damp towel, then cover the pot. Bring to a boil, then reduce to a gentle simmer and steam 1 to 1 1/4 hours, checking water every 20 minutes and replenishing as needed. Tamales are done when masa separates easily from the husk.
6. Make the roasted tomato salsa: While tamales steam, roast the roma tomatoes, onion, and peppers on a comal or under a broiler until charred and softened, about 8–12 minutes, turning. Place in a blender with cilantro, lime juice, and salt; blitz to a slightly chunky salsa. Taste and adjust salt and lime.
7. Make the cabbage-lime slaw: Toss shredded cabbage with cilantro, lime juice, oil, salt, and pepper. Let sit 10 minutes to soften and marry flavors.
8. Serve: Remove tamales from steamer and let rest 5 minutes. Serve 2–3 tamales per person with a spoonful of roasted tomato salsa and a side of cabbage-lime slaw. Leftover tamales keep refrigerated up to 3 days or can be frozen for up to 2 months.