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Tamales de Frijoles (Bean Tamales)
Tamales de Frijoles (Bean Tamales)
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
345 minutes
Mexican bean tamales: Masa and refried beans infused with ancho chile salsa for a tasty, smoky kick.
Ingredients:
  • 24 dried corn husks
  • 1 (16 ounce) can refried beans
  • 1 tablespoon vegetable oil
  • 1 cup lard, softened
  • 2 pounds masa harina flour
  • 1 (4 ounce) can canned jalapenos, sliced
  • 6 dried ancho chile peppers, seeded
  • 3 cloves garlic
  • 1 pinch ground cumin
  • salt and freshly ground black pepper to taste
  • 1 tablespoon water, or as needed
Instructions:
  • Prepare the tamales by soaking the corn husks in boiling water for approximately 3 hours. After draining, lay them out on a work surface and cover with a clean, damp towel.
  • Prepare the salsa by simmering ancho chiles in a saucepan filled with water until tender, for approximately 10 minutes. Drain the chiles afterwards.
  • In a blender, blend ancho chiles, garlic, cumin, salt, pepper, and water until smooth. Strain the mixture through a sieve.
  • Complete the tamales by heating oil in a large skillet over medium heat. Add half of the salsa and cook for 3 to 5 minutes. Mix in refried beans until fully combined; cook until most of the liquid has evaporated, approximately 5 minutes. Remove from heat.
  • Using an electric mixer, whip lard in a large bowl until light and fluffy. Slowly incorporate masa flour and beat until fully incorporated. Add the rest of the salsa and beat until the dough turns a consistent red hue.
  • Choose a wide corn husk and spread 2 tablespoons of masa mixture 2 inches from the bottom, stopping 1/4 inch from the top. Add 1 tablespoon of beans and 1 jalapeño slice in the middle. Fold the sides together, then fold the bottom over the seam. Repeat to make more tamales.
  • 1. Prepare a steamer by filling a saucepan with water just below the steamer insert. 2. Bring the water to a boil. 3. Arrange tamales in the steamer with the open side facing up. 4. Steam for about 1 hour, until the filling is heated through and separates from the husk.
  • Allow the tamales to sit for 15 minutes before enjoying.

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