Tamales de Frijol (Bean Tamales)
Fluffy masa wrapped around a thick garlicky bean filling in corn husks, steamed until it lifts cleanly away, served with red salsa.
Made with Salsa roja (cooked red salsa) and Frijoles de la olla (pot beans) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 10
- LevelHard
- Costabout £3.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the corn husks in a large bowl or sink, cover with hot water and weigh them down with a plate. Soak for 30 minutes, until pliable.
30 min - 2
Heat the oil in a frying pan and fry the onion and jalapeño for 5 minutes until soft. Add the garlic and cumin for 1 minute.
6 min - 3
Add your ready made pot beans (see the base recipe) with 3 tbsp of their broth. Mash and cook for 10 minutes, stirring, until a thick paste that holds its shape. Stir in the coriander and cool completely.
10 min - 4
Drain the husks and pat dry. Tear 2 husks into thin strips to use as ties. Spread about 65 g of your tamale masa (see the base recipe) over the smooth side of a husk in a 10 cm square, leaving the narrow end bare.
- 5
Spoon a heaped tablespoon of the cooled bean filling down the middle. Fold the sides in so the masa wraps the filling, fold up the narrow end and tie loosely. Make 12 tamales.
- 6
Stand the tamales open end up in a steamer over simmering water. Cover with a damp tea towel and the lid. Steam for 1 hour to 1 hour 10 minutes, topping up with boiling water.
70 min - 7
Test one: the masa should be firm and pull away cleanly from the husk. Rest for 15 minutes, then serve warm with your ready made salsa roja (see the base recipe).
15 min
Tips
- Do not overfill. About 65 g of masa to 1 tbsp of filling gives a soft tamale that cooks through evenly.
- Keep the water at a steady simmer and check it every 20 minutes. If it boils dry, the tamales will scorch.
- If the masa sticks to the husk, steam for another 10 to 15 minutes. It is not set yet.
Storing and freezing
Cool the steamed tamales within 2 hours and keep in their husks in the fridge for up to 4 days. Freeze for up to 3 months. Reheat by steaming for 15 minutes until steaming hot all the way through.
Questions
Are bean tamales vegan?
Yes, if your masa is made with vegetable shortening and vegetable stock, as in the base recipe, and you serve them with salsa rather than cheese or cream. The pot beans are cooked without animal fat.
Can I use baking paper instead of corn husks?
Yes. Wrap the filled tamale in a square of baking paper, then foil, and steam for the same time. The corn husk gives a subtle corn aroma that the paper does not.
How do I know the tamales are cooked?
The masa should be firm, springy and come away from the husk in one piece. If it is soft and sticky, steam for another 10 to 15 minutes.
More made with salsa roja (cooked red salsa)
Quesadillas de Hongos (Mushroom and Cheese Quesadillas)
GFEFNFChilaquiles de Carnitas con Salsa Roja
GFNFHPArroz a la Tumbada con Pollo y Camarones (Brothy Mexican Rice with Chicken and Prawns)
GFDFEFChiles Poblanos Rellenos de Arroz y Queso (Poblano Chillies Stuffed with Red Rice and Cheese)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.