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Tamales de Frijoles (Bean Tamales)

5

345 min

Tamales de Frijoles (Bean Tamales)

Tamales de Frijoles (Bean Tamales) Photo 1

Category

Bean Recipes

Time

345 min

Serving

24 persons

Calories

165

Rating

5.00★ (2)

Cuisine

Mexican
Author: Victoria Buriak
In this authentic Mexican recipe for bean tamales, both the masa and the refried beans are mixed with a homemade ancho chile salsa, adding a mild, smoky flavor to every bite.

Ingredients

  • corn husks: 24 piece (dried)
  • refried beans: 1 can (16 ounce can)
  • vegetable oil: 1 Tbsp
  • lard: 1 cup (softened)
  • masa harina flour: 2 pound
  • canned jalapenos: 1 can (4 ounce can, sliced)
  • ancho Chili peppers: 6 piece (seeded, dried)
  • garlic: 3 clove
  • pinch ground cumin: 1 piece
  • salt and freshly ground black pepper: (to taste)
  • water: 1 Tbsp (or as needed)

Metric Conversion

Stages of cooking

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  1. Start the tamales: Place corn husks into a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
    Tamales de Frijoles (Bean Tamales) Photo 2
  2. Make the salsa: Place ancho chiles into a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain.
    Tamales de Frijoles (Bean Tamales) Photo 3
  3. Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve.
    Tamales de Frijoles (Bean Tamales) Photo 4
  4. Finish the tamales: Heat oil in a large skillet over medium heat. Add 1/2 of the salsa and cook for 3 to 5 minutes. Stir in refried beans until well combined; cook until most of the liquid has evaporated, about 5 minutes. Remove from the heat.
    Tamales de Frijoles (Bean Tamales) Photo 5
  5. Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add remaining salsa and continue beating until dough is uniformly red in color.
    Tamales de Frijoles (Bean Tamales) Photo 6
  6. Select one wide corn husk. Starting 2 inches from the bottom of the husk, spread about 2 tablespoons masa mixture over the surface, ending about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat to make remaining tamales.
    Tamales de Frijoles (Bean Tamales) Photo 7
  7. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up; cook until filling is heated through and separates from the husk, about 1 hour.
    Tamales de Frijoles (Bean Tamales) Photo 8
  8. Let tamales rest for 15 minutes before serving.
    Tamales de Frijoles (Bean Tamales) Photo 9

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