Bean Tamales (Tamales de Frijoles)

Name: Bean Tamales (Tamales de Frijoles)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 24 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 24 whole Corn Husk; 4 oz Diced Jalapeño Peppers; 6 whole Dried Ancho Chile Pepper; 3 whole Garlic; 1 pinch Ground Cumin; 1 cup Lard; 2 lb Maida Flour; 16 oz Refried Beans; 1 dash Salt & Pepper; 1 tbsp Vegetable Oil; 1 tbsp Water

Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Tex-Mex 🇺🇸🇲🇽Mexican Low-Sodium Vegetarian 🥦

Bean Tamales (Tamales de Frijoles) deliver a gently smoky, mellow heat from ancho chiles woven into both the masa and creamy refried bean filling. Each bite balances soft, tender dough with a rich, pepper-kissed center and a hint of cumin. Serve for a cozy dinner, potluck, or holiday spread when you want comforting, crowd-pleasing flavors.

Prep1 hr
Cook1 hr 30 mins
Serves24
DifficultyMedium

1

Start the tamales: Put corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain them, lay them on a work surface, and cover with a clean, damp towel.
2

Make the salsa: Put ancho chiles in a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain.
3

Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve.
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.
5

Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add the remaining salsa and keep beating until the dough is evenly red.
6

Choose one wide corn husk. Starting 2 inches from the bottom of the husk, spread about 2 tablespoons of the masa mixture over the surface, stopping about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of the 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 the remaining tamales.
7

Set a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring the water to a boil. Add the tamales with the open side up; cook until the filling is heated through and releases from the husk, about 1 hour.
8

Let the tamales rest for 15 minutes before serving.