Entree: Mexico – Mexico State – Tamal de Frijol (Bean Tamal)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 4 cups (680 g) cooked black beans, drained, reserve cooking liquid (or two 15-oz/425 g cans, drained)
- 12 large dried corn husks, soaked in warm water 30–60 minutes until pliable
- 4 cups (480 g) masa harina for tamales
- 1 cup (225 g) rendered pork lard (manteca) or vegetable shortening
- 1 tbsp (12 g) baking powder
- 2 tsp (10 g) sea salt, plus more to taste
- 2 1/2–3 cups (600–720 ml) warm reserved black bean broth (or warm vegetable/chicken broth)
- 2 tbsp (30 ml) vegetable oil or 2 tbsp (30 g) manteca (for filling)
- 1 medium white onion, finely chopped, about 1 cup (150 g)
- 3 cloves garlic, minced (9 g)
- 1 tsp (2 g) ground cumin
- 2 tbsp (8 g) chopped fresh epazote (or 2 tsp dried)
- 4 oz (115 g) queso fresco, crumbled (optional but traditional)
- Freshly ground black pepper, to taste
- For the roasted tomato-chile salsa:
  - 3 medium tomatoes, about 1 lb (450 g)
  - 2 serrano chiles (or 1 jalapeño for milder), stemmed
  - 1/4 cup (40 g) white onion
  - 2 cloves garlic
  - 1/4 cup (15 g) fresh cilantro
  - 1/2 tsp (3 g) salt
  - Lime wedges, for serving

Instructions

Short Description:
Hearty tamales filled with seasoned black beans and crumbled queso, wrapped in soaked corn husks and steamed until the masa is tender — served with a bright roasted tomato-chile salsa. These tamales make a complete main-course meal with starch, protein, and a fresh accompaniment.

Regional Notes:
In Mexico State, tamales de frijol commonly use black beans seasoned with local herbs such as epazote and are wrapped in corn husks before steaming. This version highlights the bean broth in the masa and the signature epazote flavor, distinguishing it from sweeter or meat-heavy tamales in other regions.

1. Prepare corn husks: soak husks in warm water 30–60 minutes until pliable. Drain and keep damp.
2. Make the bean filling: heat 2 tbsp (30 ml) oil or manteca in a skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Add 4 cups (680 g) cooked black beans, ground cumin, chopped epazote, 1 tsp (6 g) salt and a splash (2–4 tbsp/30–60 ml) of reserved bean broth. Mash roughly with a potato masher or fork so some beans remain whole for texture. Simmer gently 5–7 minutes until flavors meld. Stir in crumbled queso fresco, adjust salt and pepper, then remove from heat and cool.
4. Prepare masa: in a large bowl, beat 1 cup (225 g) manteca until light and fluffy (2–3 minutes by hand or with a mixer). In another bowl, combine 4 cups (480 g) masa harina, 1 tbsp (12 g) baking powder and 2 tsp (10 g) salt.
5. Gradually add the dry masa mix to the whipped manteca, alternating with 2 1/2 cups (600 ml) warm reserved bean broth (or broth), mixing until a spreadable dough forms. Add up to 1/2 cup (120 ml) more broth if needed. The masa should be soft and spreadable but hold shape.
6. Test masa doneness: take a small piece and drop into cold water — a properly whipped masa will float. If it sinks, beat in a little more manteca or add a touch more baking powder.
7. Assemble tamales: lay a soaked corn husk flat, shiny side down. Spread about 3–4 tbsp (45–60 g) masa into a rectangle in the center, leaving a 1/2-inch (1 cm) border at edges. Spoon 2–3 tbsp (30–45 g) bean filling down the center of the masa. Fold the sides of the husk inward over the filling, then fold up the bottom. Repeat until all masa and filling are used (should make about 12 tamales; adjust spacing for more).
8. Prepare steamer: arrange a steamer basket over a large pot with about 1–2 inches (2.5–5 cm) of simmering water. Stand tamales upright with open ends up, or lay them in a single layer if space requires; cover the top with extra damp corn husks or a clean damp towel and lid.
9. Steam tamales: steam over medium-low heat for 60–75 minutes. Check water level occasionally and add hot water as needed. Tamales are done when masa separates easily from the husk and is firm to the touch.
10. Rest tamales 10 minutes before serving to let them set.
11. Make salsa while tamales steam: roast tomatoes, serranos, 1/4 cup (40 g) onion and 2 garlic cloves on a hot comal or under a broiler until charred and softened (8–10 minutes). Transfer to a blender with 1/4 cup (15 g) cilantro and 1/2 tsp (3 g) salt; blend to desired texture. Adjust heat with more chiles if desired.
12. Serve: open tamales, top with roasted tomato-chile salsa, a sprinkle of fresh cilantro if desired, and lime wedges. Each serving is about 2 tamales per person; accompany with extra crumbled queso fresco or pickled onion if desired.