Tamales de Frijol Oaxaqueños (Oaxacan Black Bean Tamales)
Soft corn masa wrapped round a spicy black bean paste in banana leaf, steamed until tender and fragrant.
Made with Mexican black beans and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 45
- LevelMedium
- Costabout £1.69 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
Heat the oil in a frying pan and fry the onion, garlic and chile de arbol for 5 minutes until soft. Add the fennel seeds and oregano and stir for 30 seconds.
5 min - 2
Add your ready made frijoles negros (see the base recipe) with a little of their broth. Mash coarsely and cook for 12 minutes, stirring, until a thick paste that holds its shape on a spoon. Cool completely.
12 min - 3
Soften the banana leaves by passing them over a gas flame or dipping in boiling water for 20 seconds until glossy and flexible. Wipe dry and tear a few thin strips for tying.
- 4
Divide your ready made masa for tamales (see the base recipe) into 8 pieces of 50 g. Spread each into a 10 cm square on a leaf, put 2 tablespoons of bean paste down the middle, fold the masa over it and wrap the leaf into a parcel. Tie with a strip.
- 5
Steam the parcels in a covered steamer over simmering water for 1 hour, topping up with boiling water. They are ready when the masa pulls cleanly away from the leaf.
60 min - 6
Rest for 10 minutes, then unwrap at the table. Eat the filling, not the leaf.
10 min
Tips
- Cool the bean paste fully before filling. Hot filling melts the fat in the masa and makes the tamales heavy.
- Thick paste matters. If it is wet, the tamale turns soggy, so keep cooking until it holds a spoon shape.
- No banana leaf? Use soaked dried corn husks or squares of baking parchment inside foil.
- Fennel seed is a stand in for avocado leaf, the traditional Oaxacan flavour. Use a pinch only.
Storing and freezing
Cool, then keep in their leaves in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a steamer until steaming hot all the way through.
Questions
Do I eat the banana leaf?
No. The leaf is a wrapper that flavours the masa as it steams. Unwrap the tamale and discard the leaf.
Why are my tamales mushy?
Usually the filling was too wet or they were not steamed long enough. Cook the bean paste until thick and steam until the masa pulls away from the leaf.
Are these vegan and gluten free?
Yes, as long as your masa uses vegetable shortening and vegetable stock, as the base recipe does. There is no dairy, egg, nut or wheat in the filling either.
More made with mexican black beans
Chiles Poblanos Rellenos de Frijol Negro y Queso (Poblanos Stuffed with Black Beans and Cheese)
NFVBurritos de Frijol Negro, Arroz y Aguacate (Black Bean and Rice Burritos)
DFEFNFCarne Asada con Arroz Rojo y Frijoles Negros (Steak, Rice and Beans Plate)
GFDFEFFrijoles Puercos (Chorizo and Cheese Bean Dip)
EFNFDouble 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.