Authentic Bean Tamales (Tamales de Frijol): A Step-by-Step Guide

Tamales de frijol, or bean tamales, are a delicious and comforting staple in Mexican cuisine. Unlike their meat-filled counterparts, these tamales offer a hearty, earthy flavor and are a fantastic vegetarian option. Making them from scratch might seem daunting, but with a little patience and this detailed guide, you’ll be enjoying warm, flavorful bean tamales in no time.

## What are Tamales de Frijol?

Tamales are essentially steamed pockets of masa (corn dough) filled with various savory or sweet fillings. In the case of tamales de frijol, the filling is a flavorful mixture of refried beans, often seasoned with spices, chiles, and herbs. They are wrapped in corn husks and steamed until the masa is cooked through and the filling is heated. The result is a soft, slightly sweet masa encasing a savory, comforting bean filling.

## Why Make Tamales de Frijol?

* **Vegetarian Delight:** A fantastic vegetarian option that’s both filling and flavorful.
* **Authentic Taste:** Experience the true flavors of Mexican cuisine.
* **Budget-Friendly:** Beans are an economical source of protein.
* **Freezer-Friendly:** Make a large batch and freeze them for later.
* **Versatile:** Customize the filling with your favorite chiles and spices.

## Ingredients You’ll Need

### For the Masa:

* 4 cups masa harina (instant corn masa mix for tamales)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup lard or vegetable shortening (or a combination), softened
* 3-4 cups warm vegetable broth (or water)

### For the Bean Filling:

* 2 tablespoons vegetable oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1-2 dried ancho chiles, stemmed, seeded, and deveined (or other mild dried chiles, such as guajillo)
* 1 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground cloves (optional)
* 4 cups cooked pinto beans (or black beans), drained and rinsed
* 1/2 cup vegetable broth (or water)
* Salt to taste

### Other:

* Dried corn husks (about 50-60), soaked in hot water for at least 30 minutes to soften

## Equipment You’ll Need

* Large pot or steamer with a steamer basket
* Large bowl
* Medium saucepan
* Blender or food processor
* Mixing spoon or stand mixer

## Step-by-Step Instructions

### 1. Prepare the Corn Husks:

* Place the dried corn husks in a large bowl or pot. Cover them with hot water and let them soak for at least 30 minutes, or until they are soft and pliable. This will make them easy to work with when assembling the tamales. Make sure the husks are completely submerged in the water, you may need to place a plate on top to keep them down.
* Once softened, drain the husks and pat them dry with a clean towel. Set aside.

### 2. Make the Bean Filling:

* **Rehydrate the Chiles:** If using dried chiles, rehydrate them by placing them in a small saucepan and covering them with water. Bring to a simmer and cook for about 10-15 minutes, or until they are soft. Drain the chiles, reserving about 1/4 cup of the soaking liquid.
* **Blend the Chile Paste:** In a blender or food processor, combine the rehydrated chiles, garlic, cumin, oregano, cloves (if using), and the reserved soaking liquid. Blend until smooth. This will be your chile paste.
* **Sauté the Aromatics:** In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the chile paste and cook for another 2-3 minutes, stirring constantly, until fragrant.
* **Cook the Beans:** Add the cooked pinto beans and vegetable broth to the saucepan. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the beans have softened and the flavors have melded. Use a potato masher or the back of a spoon to mash some of the beans, creating a thicker, creamier texture. Taste and add salt as needed. Set aside to cool slightly.

### 3. Prepare the Masa:

* **Combine Dry Ingredients:** In a large bowl, whisk together the masa harina, baking powder, and salt.
* **Incorporate the Fat:** Add the softened lard or vegetable shortening to the bowl. Using your hands or a stand mixer with the paddle attachment, rub or beat the fat into the dry ingredients until the mixture resembles coarse crumbs. The fat is crucial for creating a light and fluffy masa.
* **Add the Broth:** Gradually add the warm vegetable broth, a cup at a time, while mixing continuously. The masa should come together to form a soft, moist dough that is similar in consistency to thick cake batter. You may need to adjust the amount of broth depending on the humidity and the brand of masa harina you are using. The dough should be moist enough to spread easily but not so wet that it runs off the corn husk.
* **Test the Masa:** To test if the masa is ready, drop a small spoonful into a glass of cold water. If it floats, the masa is properly hydrated and aerated. If it sinks, continue beating the masa for a few more minutes to incorporate more air. You can also add a little more shortening if needed.

### 4. Assemble the Tamales:

* **Prepare Your Workstation:** Set up your workstation with the softened corn husks, the masa, the bean filling, and a spoon or spatula for spreading the masa.
* **Spread the Masa:** Take a corn husk and lay it flat on your work surface. Use a spoon or spatula to spread about 2-3 tablespoons of masa onto the center of the husk, leaving about 1-2 inches of space at the bottom and sides. The layer of masa should be about 1/4 inch thick.
* **Add the Filling:** Spoon about 2-3 tablespoons of the bean filling onto the center of the masa.
* **Fold the Tamales:** Fold one side of the corn husk over the filling, then fold the other side over to create a tight seal. Fold the bottom of the husk upwards to create a closed end. If the husk is too short to fold completely, you can tear a strip from another husk and tie it around the tamale to secure it. The tamales should resemble small, elongated packages.
* **Repeat:** Repeat the process with the remaining corn husks, masa, and bean filling.

### 5. Steam the Tamales:

* **Prepare the Steamer:** Fill a large pot or steamer with a few inches of water. Place a steamer basket inside the pot, making sure that the water level is below the bottom of the basket. You don’t want the tamales sitting in the water.
* **Arrange the Tamales:** Stand the tamales upright in the steamer basket, with the folded ends facing down. Pack them tightly together to help them maintain their shape during steaming. You can also layer the tamales if needed.
* **Cover and Steam:** Cover the pot tightly with a lid. Bring the water to a boil, then reduce the heat to medium-low. Steam the tamales for 1 to 1.5 hours, or until the masa is firm and pulls away easily from the corn husk. Check the water level periodically and add more water if needed to prevent the pot from drying out.
* **Check for Doneness:** To check if the tamales are done, remove one tamale from the steamer and let it cool slightly. Open the tamale and check if the masa is firm and cooked through. If the masa is still sticky or doughy, continue steaming for another 15-20 minutes and check again.

### 6. Rest the Tamales:

* Once the tamales are cooked through, turn off the heat and let them rest in the steamer for about 10-15 minutes before serving. This will allow the masa to set and prevent it from being too sticky.

## Tips for Perfect Tamales de Frijol

* **Use High-Quality Masa Harina:** The quality of the masa harina will greatly affect the texture and flavor of your tamales. Look for a brand that is specifically made for tamales.
* **Soak the Corn Husks Thoroughly:** Properly softened corn husks are essential for easy assembly and prevent the tamales from drying out during steaming.
* **Don’t Overfill the Tamales:** Overfilling the tamales can make them difficult to fold and seal, and the filling may leak out during steaming.
* **Pack the Tamales Tightly in the Steamer:** Packing the tamales tightly in the steamer helps them maintain their shape and ensures even cooking.
* **Check the Water Level Frequently:** Running out of water during steaming can ruin your tamales. Check the water level periodically and add more if needed.
* **Don’t Rush the Steaming Process:** Tamales require a long steaming time to cook through properly. Be patient and allow them to steam for the full recommended time.
* **Let the Tamales Rest Before Serving:** Allowing the tamales to rest after steaming will help the masa set and prevent it from being too sticky.

## Variations and Additions

* **Chile Variations:** Experiment with different types of dried chiles to create different flavor profiles. Guajillo chiles offer a mild, fruity flavor, while pasilla chiles provide a smoky, slightly spicy taste. For a spicier kick, add a few dried chile de arbol.
* **Spice It Up:** Add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the bean filling for extra heat.
* **Cheese Please:** Add some crumbled queso fresco or Oaxaca cheese to the bean filling for a cheesy twist.
* **Herbs and Vegetables:** Incorporate fresh herbs like cilantro or epazote into the bean filling for added flavor and aroma. You can also add chopped vegetables like bell peppers, zucchini, or corn.
* **Type of Beans:** While pinto beans are the most common choice for tamales de frijol, you can also use black beans, kidney beans, or even a mixture of different beans.
* **Make them Vegan:** Use vegetable shortening or coconut oil instead of lard to make the masa vegan.

## Serving Suggestions

Tamales de frijol are delicious on their own, but they can also be served as part of a larger Mexican meal. Here are a few serving suggestions:

* **Topped with Salsa:** Serve with your favorite salsa, such as salsa roja, salsa verde, or pico de gallo.
* **With Crema or Sour Cream:** Drizzle with Mexican crema or sour cream for a creamy, tangy flavor.
* **Alongside a Main Dish:** Serve as a side dish with grilled meats, enchiladas, or other Mexican specialties.
* **As a Filling Breakfast:** Enjoy for breakfast with a fried egg on top.
* **With a Side of Rice and Beans:** Serve with Mexican rice and refried beans for a complete and satisfying meal.

## Storage and Reheating

* **Storage:** Leftover tamales can be stored in the refrigerator for up to 3-4 days. Wrap them tightly in plastic wrap or store them in an airtight container.
* **Freezing:** Tamales can also be frozen for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer bag or airtight container. To prevent freezer burn, try to remove as much air as possible from the bag or container.
* **Reheating:** There are several ways to reheat tamales:
* **Steaming:** This is the best way to reheat tamales to maintain their texture. Steam them for about 15-20 minutes, or until heated through.
* **Microwaving:** Wrap the tamales in a damp paper towel and microwave for 2-3 minutes, or until heated through. Be careful not to overheat them, as they can become dry.
* **Oven:** Wrap the tamales in foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through.

## Conclusion

Making tamales de frijol from scratch is a labor of love, but the results are well worth the effort. These flavorful, comforting tamales are a true taste of Mexico and a perfect vegetarian option for any occasion. With this step-by-step guide and helpful tips, you’ll be able to create authentic and delicious bean tamales that your family and friends will love. So gather your ingredients, put on some music, and get ready to enjoy the process of making these delightful treats. ¡Buen provecho!