• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » Pork

Black Beans Tamales

Published: Feb 2, 2016 · Updated: Oct 24, 2019 by Mely Martínez

JUMP TO RECIPE

Today I was remembering how 8 years ago I sent my friend Nora a picture of my “Black bean Tamales,” and she asked me for the recipe. I simply said: “Oh, it’s really easy, just mix the corn flour, lard, and beans, and that’s it!” How vague, right? I didn’t even think about measurements or directions because when you’ve been cooking for decades without depending on recipe books, that is the way you do it.

Black Beans and Pork Cracklings Tamales

Black Bean Tamales Recipe | easy and with excellent results 

So, long story short, I never sent her an actual recipe for my Black bean tamales, but knowing that she is a good cook, I’m sure she figured it out by herself.

These unique and delicious black bean tamales with and pork crackling (Chicharrones are a traditional recipe from the state of Tabasco & Oaxaca. They are usually flavored with the addition of “Hoja Santa” a very aromatic leaf used for cooking in several states of Mexico. I didn’t add it this time, but if you find it either fresh or in the dried version, add a little piece of it to each of the tamales.

How to make black beans tamales

JUMP TO FULL INSTRUCTIONS

Black Bean Tamales Recipe | easy and with excellent results to impress your guests.

DIRECTIONS:

Black Bean Tamales Recipe | detailed step by step delicious tutorial
  • In a large bowl, beat the lard, either by hand or using an electric mixer until it changes to a whiter color. (Please check the ingredients list below)
  • Add the cornflour and mix well. Before adding the pork cracklings, place them inside a plastic bag, and using a kitchen mallet or wooden rolling pin, slightly smash them. And add them to the dough mix. Then, stir in the black beans, and with your hands or a wooden spoon, mix them with the corn dough.
  • Once you have the corn flour, lard, beans and pork crackling integrated, slowly pour the chicken broth into the mixture. Mix using your mixer or with your hands, now taste to check if it needs salt.  Season with salt if needed. Since the beans and pork cracklings are already seasoned, you have to be careful when adding salt. Remember that steaming the tamales reduces a little bit of the saltiness. Your dough will look a little bit like cookie dough when ready.
Black Beans Tamales Recipe | step by step instructions with photos of the process.
  • To prepare the banana leaves for wrapping the black bean tamales, first, you need to remove the ribs of the banana leaves using some kitchen scissors, cut the leaves into pieces. To soften them, we will place them, one by one, over an open flame on your stove. The shiny side of the leaf will be facing down, and at the contact with the flame, the upper side will start changing to a bright green color. Make sure you move the leaf all over to soften it completely. Once all the leaves are ready, rinse them with warm water to clean, and pat dry with a paper towel.
Black Bean Tamales Recipe
  • To form the tamales, Place 4 tablespoons of the dough mixture in the center of the banana leaf if you are using the Hoja Santa, add a little piece on top of the dough. Wrap the tamal, fold first one side to the center, and the other side towards the center, and do the same process with the ends of the banana leaf in order to form a small rectangular package.
Black Bean Tamales Recipe | Learn how to do make it today.
  • Place already formed black beans tamales into Tamal Steamer or big pot. If you don’t have a Tamal Steamer, you can improvise, by placing large pieces of crinkled aluminum foil at the bottom of the pot and then adding some of the leftover banana leaves or ribs to form a barrier to avoid contact with the bottom of the pot.
  • Add 2 ½ cups of hot water to the pot, cover the tamales with more banana leaves or with aluminum foil. Place the lid and cook and medium heat for one hour and 15 minutes.  Wait at least 20 minutes before serving, to allow the tamales to cool down, and the dough to firm up. These tamales are usually served with a tomato sauce. Cook 1 large tomato and 2 habanero peppers until soft, discard cooking water, place tomatoes and peppers in your blender, process until smooth, season with salt.
Black Bean Tamales Recipe | Visit our site to check out the full recipe
Black Beans Tamales popular in Oaxaca & Tabasco

Provecho!

Mely,

More recipes:

Instant Pot Black Beans Mexican Style
Tamal de Cazuela
How to Make Sweet Tamales

Black Bean Tamales

Mely Martínez
These unique and delicious black bean and pork crackling tamales are a traditional recipe from the state of Tabasco. They are usually flavored with the addition of “Hoja Santa” a very aromatic leaf used for cooking in several states of Mexico.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Antojitos
Cuisine Mexican
Servings 12 Tamales
Calories 148 kcal

Ingredients
  

  • 2 cups of corn flour – masa harina*
  • 2 cups black beans cooked with garlic, onion, and epazote
  • 2 cups of pork cracklings**
  • 1 cup of lard
  • ¾ cup chicken broth
  • salt to season
  • 16 pieces of banana leaves about 10 inches each

Instructions
 

  • In a large bowl, beat the lard, either by hand or using an electric mixer until it changes to a whiter color.
  • Add the cornflour and mix well. Before adding the pork cracklings, place them inside a plastic bag, and using a kitchen mallet or wooden rolling pin, slightly smash them. And add them to the dough mix. Then, stir in the black beans, and with your hands or a wooden spoon, mix them with the corn dough
  • Once you have the corn flour, lard, beans and pork crackling integrated, slowly pour the chicken broth into the mixture. Mix using your mixer or with your hands, now taste to check if it needs salt. Season with salt if needed. Since the beans and pork cracklings are already seasoned, you have to be careful when adding salt. Remember that steaming the tamales reduces a little bit of the saltiness. Your dough will look a little bit like cookie dough when ready.
  • To prepare the banana leaves for wrapping your black bean tamales, first, you need to remove the ribs of the banana leaves using some kitchen scissors, cut the leaves into pieces. To soften them, we will place them, one by one, over an open flame on your stove. The shiny side of the leaf will be facing down, and at the contact with the flame, the upper side will start changing to a bright green color. Make sure you move the leaf all over to soften it completely. Once all the leaves are ready, rinse them with warm water to clean, and pat dry with a paper towel.
  • To form the black bean tamales, Place 4 tablespoons of the dough mixture in the center of the banana leaf if you are using the Hoja Santa, add a little piece on top of the dough. Wrap the tamal, fold the first one side of the center, and the other side towards the center, and do the same
  • process with the ends of the banana leaf in order to form a small rectangular package.
  • Place already formed tamales into Tamal Steamer or big pot. If you don’t have a Tamal Steamer, you can improvise, by placing large pieces of crinkled aluminum foil at the bottom of the pot and then adding some of the leftover banana leaves or ribs to form a barrier to avoid contact with the bottom of the pot.
  • Add 2 ½ cups of hot water to the pot, cover the tamales with more banana leaves or with aluminum foil. Place the lid and cook and medium heat for one hour and 15 minutes. Wait at least 20 minutes before serving, to allow the tamales to cool down, and the dough to firm up. These tamales are usually served with a tomato sauce. Cook 1 large tomato and 2 habanero peppers until soft, discard cooking water, place tomatoes and peppers in your blender, process until smooth, season with salt.Enjoy your black bean tamales with a tomato sauce.

Notes

For these tamales, you need to use the corn flour, especially for tortillas.
If you don’t have cooked beans, you can use canned beans with its broth. But you will need to season them or fry them with onion and garlic.
You can substitute the pork crackling for diced pork meat.

Nutrition

Serving: 1TamalCalories: 148kcalCarbohydrates: 21gProtein: 7gFat: 4gSaturated Fat: 2gCholesterol: 4mgSodium: 140mgPotassium: 163mgFiber: 3gVitamin A: 40IUVitamin C: 1mgCalcium: 36mgIron: 2.1mg
Tried this recipe?Let us know how it was!
  • Shredded Pork in Achiote Sandwich
  • Country Style Pork Ribs in a Spicy Tomato Sauce
  • Easy seasoned pork chops
  • Cochito al Horno
« Tacos Dorados de Papa
Xec, a Jicama and Citrus Salad »

Reader Interactions

Comments

  1. Lauretta

    January 18, 2018 at 2:11 pm

    5 stars
    Could I use fresh masa for these tamales? I'm actually making them now. I have fresh masa and maseca. I've made probably 30 of your recipes. I started making tamales 2 years ago after being heart broken over what was sold here. Anyway I've only used maseca and decided to try fresh masa. Thank you so much. Hope to hear from you soon..

    Reply
  2. Miriam

    November 28, 2017 at 1:57 am

    5 stars
    Hola,soy del puerto de Veracruz y estos tamales, los hace mi abuela ( de 85 años y originaria de España) y no los he comido en 7 años, ya muero por hacerlos, soy fan de tu página y recetas, muchas gracias por compartirlas. Son deliciosas!!!!

    Reply
    • mmartinez

      November 28, 2017 at 1:45 pm

      Hola Miriam,
      Espero te guste la receta y te traiga recuerdos bonitos con tu abuelita.

      Reply
  3. Marcela

    October 27, 2017 at 5:59 pm

    5 stars
    Hola!
    Te sigo en Instagram y ya hemos intercambiado algún comentario por ahí!! @marcelas_wallace
    Viendo ésta receta, es igual a una que acabo de hacer!! Jejeje Tamal de cazuela de frijoles con chicharrón. Mi mamá es de Tampico y mi abue solía hacer tamal de cazuela de carne... Y es el plato estrella de la familia. Todo el mundo lo pide, pero nadie aprende a hacerlo (son muy vagos jejeje)
    Yo vivo en España, y claro desde aquí la gula y el antojo no son fácil saciar, sobre todo los que no somos muy duchos en cocina tradicional (☝), y el otro día se alinearon los planetas y tenía todo! Frijoles negros en bola, un poquito de harina de maíz, una carne que aquí le llaman chicharrones (más bien son como los restos de las carnitas, carne deshebrada frita en manteca) y le puse a hacer el tamal de cazuela y quedó delicioso no, lo siguiente!!!
    Mi mamá suele hacer muchas veces tamales como los de tu receta, porque son fáciles y rápidos de preparar!!
    Un saludo muy grande!!

    Reply
    • mmartinez

      October 28, 2017 at 10:05 pm

      Hola, Marcela,

      Muchas gracias por tus palabras. Me imagino el manjar que preparaste. Saludos hasta España.

      Reply
  4. mmartinez

    July 09, 2016 at 8:52 pm

    Hola Anna,

    Es la manteca de puerco, espero los puedas preparar, son deliciosos!

    Saludos!

    Reply
  5. Anonymous

    July 09, 2016 at 2:16 am

    5 stars
    Hola Mely,
    Muchisimas gracias por tan estupenda receta de tamales de frijoles negros. Mucho agradecere me pudieras indicar el significado de "lard" que señalas utilizar 1 taza.
    Yo tambien soy de Mexico, y me gustaria hacer esta delicia de tamales. Saludos, Anna

    Reply

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

ORDER YOUR COPY NOW!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Taco Recipes

  • Taco Toppings
  • Cod Crispy Fish Tacos [Pescadillas]
  • Ancho Pepper Shredded Beef for Tacos
  • Tacos Arabes Recipe

Salad Recipes

  • Raw Nopales Salad
  • Fresh Corn Salad with Purslane
  • Mexican Chicken Salad
  • Hearts Of Palm Salad

AS FEATURED IN:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2022 · MEXICO IN MY KITCHEN