Bean and cheese tamales are made with red masa and refried beans and cheese inside. They are steamed until they are soft and serve with your favorite salsa. These tamales are made with humble ingredients but are bursting with royal flavors!.
A traditional Mexican dish, bean tamales, also known as tamales de frijol, have been enjoyed for many years in the states of Puebla, Oaxaca, Veracruz, and the State of Mexico.
They are now an important part of that region’s Mexican food and are often served at family gatherings and other special events. They are sometimes made using whole cooked beans and other times using refried beans. Some are wrapped in corn husks and others in banana leaves, it depends on the region.
The history of tamales dates back centuries, to the time of the Aztecs and Mayans. These civilizations would use tamales as a portable food source for traveling warriors and hunters. Over time, tamales became a common dish in Mexican homes. They were served on holidays like Christmas, Dia de los Muertos, and Candlemas Day, as well as at family gatherings.
People still eat tamales as a tasty treat today. They show off the unique mix of flavors that makes Mexican food so popular. There are countless variations that include traditional meat-based tamales as well as vegetarian and vegan tamales.
If you want to learn more about how to make tamales without meat, please check out my cookbook called “Mexican Tamales Made Meatless.”
Tamales are a classic Mexican dish that are fun to make and even more delicious to eat! Filled with savory refried beans and gooey cheese, bean and cheese tamales are a tasty vegetarian option that make for the ultimate comfort food If you’ve never made tamales before, don’t worry – it’s easier than you think! In this complete guide, I’ll walk you through every step of making bean and cheese tamales entirely from scratch, from soaking the corn husks to assembling and steaming these tasty bundles Let’s get started!
Ingredients You’ll Need
The great thing about tamales is that you likely have most of the ingredients on hand already, Here’s what you’ll need
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Corn husks – Available at Hispanic grocery stores or online, you’ll need about 26 husks for this recipe.
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Refried beans – Use homemade or canned black beans. I like to add diced onion, garlic, and jalapeño for extra flavor.
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Cheese – V&V Supremo Shredded Chihuahua® Brand is my top pick for its rich, buttery flavor. Quesadilla cheese also works well.
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Masa harina – The traditional corn flour used to make tamale dough and corn tortillas. You’ll need 4 cups.
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Fat – Lard is traditional, but vegetable shortening can be substituted to make them vegetarian.
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Broth – Chicken, beef or vegetable broth works.
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Salt and baking powder – For flavor and lift.
Step 1: Soak the Corn Husks
Place the dried corn husks in a large bowl and cover with very hot water. Let them soak for 1 hour until pliable. This step softens up the husks so they won’t tear when you fill and fold your tamales.
Step 2: Make the Filling
While the husks are soaking, make the refried bean filling. Simply sauté some diced onion, garlic, and jalapeño in olive oil until soft. Stir in the black beans and cooking liquid and mash to your desired chunky or smooth consistency using a potato masher or immersion blender. Season with salt.
Step 3: Make the Masa Dough
Next, make the masa dough that will encase the filling. Whip together the lard and baking powder until light and fluffy. I like to use a stand mixer for this. Then mix in the masa harina, salt, and broth until a soft, spreadable dough forms. The texture should resemble thick hummus. Add more broth or masa harina as needed.
Step 4: Assemble the Tamales
Drain the soaked husks and pat dry. Lay them out smooth side up. Spread a thin layer of masa dough on each husk, leaving the top portion bare. Spoon some refried beans and shredded cheese down the center.
Fold the sides of the husk over the filling like a book. Then fold up the empty pointed end to enclose the tamal completely on all sides except one.
Step 5: Steam the Tamales
Stand the tamales upright, open end up, in a steamer pot filled with water. Cover tightly and steam for 90 minutes, until the masa easily separates from the husk. Carefully open one to check doneness. Enjoy right away or let cool completely before freezing.
Helpful Tips for Tamale Success
Follow these tips for perfectly steamed bean and cheese tamales every time:
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Make components like beans and masa 1-3 days in advance for quicker assembly.
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Check doneness early to avoid overcooking. Tamales are done when the masa pulls cleanly away from the husk.
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Spread masa on the smooth, glossy side of the corn husks for easy removal after steaming.
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Use a deep steamer pot and don’t overcrowd. Tamales need ample space to steam evenly.
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Add a penny to the pot when steaming. It will rattle when the water boils, indicating the tamales are cooking.
Fun Ways to Serve Your Tamales
Your homemade tamales will be amazing on their own, but here are some tasty serving ideas:
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Top with salsa, crema, cotija cheese, cilantro or diced onions for extra flavor.
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Serve alongside Mexican rice and beans for a hearty meal.
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Stuff into tortillas with lettuce, peppers and guacamole for tamale tacos.
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Enjoy for breakfast by frying in oil until crispy on both sides.
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For dessert, drizzle with cajeta, cinnamon sugar or chocolate sauce.
With this easy step-by-step guide, you’ll be a tamale pro in no time! Impress your family at the holidays or a Cinco de Mayo fiesta with these satisfying homemade bean and cheese tamales. Feliz comida!
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Preparing the Corn Husks
Sort through the corn husks to remove any damaged ones as well as any dirt or debris.
Fill your sink with warm water then place corn husks inside it. You can use a heavy plate or deep skillet to weigh them down. (You could also use a very large bowl or pot instead. ) Allow to sit and rehydrate until ready to use.
You could also do this step ahead of time by leaving the corn husks in the sink overnight.
Steaming Bean and Cheese Tamales
- Start by adding a few inches of water to the tamalera or steamer pot until you reach the line shown. Then, place the steamer insert or basket inside the pot. Place corn husks that have been soaked in water on the bottom of the steamer insert.
- Put the wrapped tamales in the steamer basket so that they stand up. Make sure they’re not crowded too closely together and that the wider side that faces up is facing up.
- Iron foil over the pot, cut a small hole in it, and then put the lid on top.
- Low to medium heat, and steam the tamales for 60 to 90 minutes, depending on how big and thick they are.
- One tamal can be taken out of the pot after an hour to make sure it’s done. Wrap the tamal in corn husk and let it sit for 10 minutes. After that, remove the wrap and the tamal should come off easily.
Notes: You can use a big, deep pot to cook tamales if you don’t have a tamalera or a boiler. Learn how How to Steam Tamales Without a Steamer. .
TAMALES | Bean And Cheese Tamales Recipe | How To Make Tamales EASY
FAQ
What are cheese tamales made of?
What kind of beans to serve with tamales?
How to serve homemade tamales?
Why are my tamales not fluffy?
How do you make refried beans tamales?
In this authentic Mexican recipe for bean tamales, both the masa and the refried beans are mixed with a homemade ancho chile salsa, adding a mild, smoky flavor to every bite. Start the tamales: Place corn husks into a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
What are Bean and cheese tamales?
Bean and cheese tamales are a tasty and easy-to-make dish. It’s a classic Mexican recipe that not many know, so you’ll likely be trying a new tamales flavor. Perfect for special occasions, family gatherings, Day of the Dead, Thanksgiving and Christmas. Using simple and inexpensive ingredients, you can create a delicious and filling meal.
How do you make tamales with ancho chiles?
Make the salsa: Place ancho chiles into a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain. Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve. Finish the tamales: Heat oil in a large skillet over medium heat.
How to make tamale dough?
Put the oil into a small skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Remove half and reserve it for the tamale dough. To the pan with the remaining onions add the beans, hot sauce, chili powder and season with salt and pepper, to taste.