Tamales de Frijol (Refried Bean Tamales)
User Reviews
5.0
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Prep Time
2 hrs
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Cook Time
3 hrs mins
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Additional Time
8 hrs
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Total Time
13 hrs 30 mins
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Servings
35 tamales
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Course
Main Course
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Cuisine
Mexican
Tamales de Frijol (Refried Bean Tamales)
If you’re a fan of refried beans, then Tamales de Frijol (refried bean tamales) are sure to become a new favorite. Filled with creamy, homemade beans and wrapped in soft, nixtamalized masa, these tamales offer a warm, comforting flavor that’s hearty and satisfying—a delicious addition to any tamal-making tradition.
Ingredients
- ½ batch Homemade Masa for Tamales
- 1 bag corn husks
Refried Beans
- 6 cups cooked beans with their liquid (reserve an extra ½ cup of bean liquid) see notes for directions on how to cook the beans in the Instant Pot, slow cooker or stovetop
- ¾ cups oil (divided) use mild-tasting olive oil, avocado oil, or vegetable oil
Instructions
Corn Husks
- Soak the corn husks in a large bowl or pot of hot water for 30-45 minutes, or until softened. This will make them pliable and easier to work with. Drain the husks in a colander.
Refried Beans
- Heat ½ cup of oil in a large skillet over medium-low heat. Gradually add cooked beans and some of their liquid, taking care to avoid splattering.
- Stir the beans with a wooden spoon, then simmer for 4 minutes. Mash the beans with a potato masher, adding ¼ to ½ cup of bean broth as needed to reach a smooth, slightly chunky consistency.
- Continue cooking and stirring the beans until they begin to dry slightly. Be careful not to let them stick to the pan. Add another ¼ cup of oil and stir to combine.
- Continue cooking and stirring the beans until they thicken slightly. The beans are done when a spoon run through them leaves a clear trail. Set aside.
Assemble Tamales
- Choose a medium-sized to large corn husk. Lay the husk on the palm of your hand with the smooth side facing up (the rougher side should be facing out)
- Add a generous tablespoon or two of masa to the center of the corn husk. Use the back of the spoon to gently spread the masa into an oval-shaped bed, avoiding the edges of the husk.
- Spoon a generous teaspoon or two of the refried beans down the center of the masa.
- Fold the sides of the husk over the filling, one on top of the other. Then, fold the narrow ends down toward the center. Lay the folded tamales seam side down on a flat surface until all tamales are filled and wrapped.
Steaming
- Add water and two pennies to the bottom of a tamal steamer pot (or a large pot with strainer). Ensure the water level remains below the steamer basket to prevent the tamales from getting wet. Line the steamer basket with soaked and drained corn husks.
- Stand the tamales upright on the rack, open end facing up. Arrange them comfortably, ensuring there’s enough space between each tamal for even steaming. If needed, steam the tamales in batches.
- Cover the pot and bring to a boil. You should hear the pennies rattling at the bottom. Reduce heat to medium and simmer for 45-60 minutes. If the pennies stop rattling, add more hot water to the pot, being careful not to pour over the tamales.
- Carefully remove a tamal from the pot and unwrap the husk. A fully cooked tamal will hold its shape and easily separate from the husk without sticking.
- Once the tamales are cooked, carefully remove them from the pot to prevent overcooking from residual heat. Place them in a separate bowl or container.
Notes
- Click here for Simple Instant Pot Pinto Beans directions.
Slow Cooker Directions:
Sort 7 cups of dried beans, pick out any shriveled or discolored beans, rocks or debris. Place the beans in a mesh strainer or colander and rinse thoroughly until the water runs clear.
Place beans in the slow cooker. Add 1 medium garlic clove, 2 tablespoons of kosher salt or coarse salt, and 1 tablespoon of neutral oil.
Add water, leaving only 1.5" of space from the top of the pot. Cook on low for 8 hours until soft. The beans should be a little softer than al dente. Immediately remove them from the pot to avoid overcooking.
- Sort 7 cups of dried beans, pick out any shriveled or discolored beans, rocks or debris. Place the beans in a mesh strainer or colander and rinse thoroughly until the water runs clear.
- Place beans in the slow cooker. Add 1 medium garlic clove, 2 tablespoons of kosher salt or coarse salt, and 1 tablespoon of neutral oil.
- Add water, leaving only 1.5" of space from the top of the pot.
- Cook on low for 8 hours until soft. The beans should be a little softer than al dente.
- Immediately remove them from the pot to avoid overcooking.
Stovetop Directions:
Place the beans in a large pot. Add 1 medium garlic clove and 1 tablespoon of neutral oil. Cover the beans with water, ensuring there are at least 2–3 inches of water above the beans. Place the pot over medium-high heat and bring the beans to a boil. Once boiling, reduce the heat to low, partially cover the pot, and let the beans simmer gently for about 2–3 hours. Stir occasionally and ensure the beans stay submerged, adding more hot water if needed. When the beans are almost tender (after about 1.5 hours), add 2 tablespoons of kosher or coarse salt, stir, and continue cooking until the beans are softer than al dente. Once cooked, immediately remove them from the pot to avoid overcooking.
- Place the beans in a large pot. Add 1 medium garlic clove and 1 tablespoon of neutral oil. Cover the beans with water, ensuring there are at least 2–3 inches of water above the beans.
- Place the pot over medium-high heat and bring the beans to a boil. Once boiling, reduce the heat to low, partially cover the pot, and let the beans simmer gently for about 2–3 hours. Stir occasionally and ensure the beans stay submerged, adding more hot water if needed.
- When the beans are almost tender (after about 1.5 hours), add 2 tablespoons of kosher or coarse salt, stir, and continue cooking until the beans are softer than al dente.
- Once cooked, immediately remove them from the pot to avoid overcooking.
User Reviews
Overall Rating
5.0
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