We love making tamales. Some people enjoy spending a couple of hours making a cake, but me, I’d rather spend it making tamales. These Black Bean Tamales are made with black beans, a little onion, sweet pepper, and a chipotle seasoned masa. For this batch, I used canola oil, but I’ve also used melted butter. I quit using lard in my tamales years ago.
If you’ve seen my other tamales recipes you know that I prefer to mix the filling in with the masa rather than apply them separately. It makes the assembly process much easier and faster. It only takes about an hour to make the filling and the masa, and to assemble the tamales. Once that’s done, you just place the tamales in a steamer for 1 to 1 ½ hours, and go relax, read a book, have a beer.
Three suggestions for serving these tamales:
- Serve them right out of the steamer. There’s nothing much better than a steaming, moist tamale, and these are no exception. Serve with this complementary salad – Orange and Cabbage Slaw.
- Serve them with a little red chile sauce. However, don’t smother them. The chile sauce would overpower the flavor of these tamales and you certainly wouldn’t want to do that. Just drizzle a little red chile over the black bean tamales. That’s all you need.
- Last, but certainly least, serve them with a spicy mango sauce. We all know that mango and black beans is a marvelous combination; therefore, a spicy mango sauce is a perfect match for these black bean tamales. Below is a recipe for a spicy mango sauce made with pickled chile peppers.
Black Bean Tamales with Spicy Mango Sauce
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“*” See Kitchen Notes for more information or links to special ingredients.
- 24 corn husks
- Boiling water
- 1 T. oil
- ½ cup minced onion
- ½ cup minced red sweet pepper
- 3 garlic cloves, minced
- 1 ½ – 2 cups black beans, drained and rinsed*
- 2 cups hot broth or 1 cup hot water + 1 cup hot broth*
- 1 ½ tsp. chipotle flakes*
- 2 cups masa harina
- ½ tsp. salt
- 1 tsp. baking powder
- ½ tsp. Mexican oregano, crushed
- ¼ canola oil or butter, melted*
- Chilled Spicy Mango Sauce See Recipe Below
- Fresh Cilantro, minced
Lay the corn husks in a flat casserole dish. Cover with boiling water. Weigh down with something that helps to submerge the husks in the water. Set aside and let husks rehydrate.
Add the chipotle flakes to 2 cups hot broth/water. Set aside.
- Heat 1 tablespoon oil in a skillet over medium heat.
- When the oil is hot, add the red pepper, onion, and garlic. Sauté until onion is soft and translucent.
- Add the beans, stir to combine and heat through. Remove from heat.
- In a large bowl, whisk together the masa harina, salt, baking powder and oregano.
- Add the canola oil and broth/chipotle liquid.
- Whisk to combine. Masa should have a soft cookie dough texture.
- Add the black bean mixture and stir to incorporate the vegetables into the masa.
- Select one of the narrow corn husks to create tamales ties. Tear the husk into thin strips about 1/4 inch wide.
- Pull a corn husk from the water and let it drain. Using a spatula, place about 1/2 cup tamale mixture lengthwise down the center on the wide half of the husk. (You’ll be folding the husk in half once they have been rolled so don’t go too far down the husk.)Using corn husks strips to tie tamales | mjskitchen.com
- Fold one side of the husk over the filling then roll to the other end of the husk. You should have a tapered cigar looking shape.
- Fold the lower, unfilled portion of the husk up and on top of the filled half. Wrap one of the ties around the tamale to hold the tamale closed.
- Repeat until the filling is gone.
- Place some of the extra corn husks around the sides of the steamer.
- Place the tamales in the steamer, standing on the closed ends. If the tamales do not fill the steamer enough to stand up relatively straight, use extra corn husks to separate the tamales and help them to stand up.
- Place a couple of corn husks on top of the tamales. This keeps water from the lid from dipping into the open ends of the tamales.
- Place the lid on tight and steam the tamales for an hour.
- Remove from the heat and let sit for 10 minutes. Remove one of the tamales and let sit another 2-3 minutes.
- Test a tamale by opening it up. If the husk doesn’t pull away from the steamed dough, then steam the tamales for another 15 minutes and test again.
Spread some of the Spicy Mango Sauce on a plate, sprinkle with fresh cilantro, then place the tamales on the sauce.
Serve with a side like the ones mentioned in the introduction.
Black Beans – It’s best to make your own black beans from dried, but if you don’t canned beans are just fine. One 15 ounce can, drained and rinsed usually yields about 1 ½ cups of beans which is just enough for this recipe.
Broth – A good broth or stock can add quite a bit of flavor to the masa mixture. I usually use 1 cup chicken or vegetarian broth plus 1 cup water. For a quick broth, use a broth base like Better Than Bouillon.
Chipotle Flakes – Chipotle powder can be used in place of flake. Just substitute flakes with 1 ½ teaspoon of powder. You could also use 2 to 3 chipotles in adobo sauce. If you do, add them to the bean mixture, not the masa liquid to prevent turning your masa brown (an aesthetic thing).
Canola Oil or butter – If you’re vegan, then this isn’t a question – canola oil. However, melted real butter works just as well as canola oil. You might notice a little difference in texture as well as a slight difference in taste. The main difference comes in reheating the tamales. I have found that tamales made with canola oil don’t dry out as much and freeze better than those made with butter.
Reheating tamales – To reheat leftover tamales, wrap in a damp paper towel and microwave on high for 1 to 2 minutes, turning once. How long depends on the wattage of your microwave.
If you like these Black Bean Tamales with a Spicy Mango Sauce, then you will enjoy my other tamales.
Corn, Mushroom and Green Chile Tamales
BBQ Smoked Pulled Pork Tamales
Chcolate Tamale with Port Infused Cherries
Spicy Mango Sauce
This mango sauce is great with Black Bean tamales, grilled lamb or baked pork.
“*” See Kitchen Notes for more information or links to special ingredients.
- 2 cups ripe mango*, diced
- Juice from 1 lime
- 1/4 cup onion, minced
- 1 T. Pickled chile peppers*, minced
- 1 T. Pickled chile pepper vinegar*,
- 1 tsp. honey or other sweetener (optional)
- 1/8 tsp. red chile powder*
- 2 dashes smoked paprika
- Toss the mango with the lime juice. Transfer to a sauce pan and pureé using an immersion blender.
- Heat the mango pureé over medium low heat. Once it starts to boil (be careful, it’s thick so it will splatter), add the onion, pickled peppers, vinegar and honey. Continue to heat until onion is soft.
- Using the immersion blender, pulse the pureé a few more times to incorporate the onion and peppers even more into the sauce.
- Add the red chile powder and a couple dashes of smoked paprika.
Taste. Adjust seasoning if needed.
- Transfer to a refrigerator container and chill.
Mangos – Use ripe to overripe mango. Do not use green mangos.
Pickled Peppers and Pickled Pepper Brine – If you don’t have pickled chile peppers, like jalapeno, then substitute, fresh chile, minced fine. For the pickled pepper vinegar you could substitute rice vinegar.
NOTE: This does make a very thick sauce. If you want it thinner, add a little liquid (e.g., water, mango juice, orange juice)
What a details instructions! I make sure that anyone can make black bean tamales with your directions. Have you tried to add a illustration video in your post? It isn’t a bad idea.
Thank you so much Lita! Yes, I have thought of adding video and I did to my preserved lemons post. However, my husband is the one who shoots the video and catching him when he isn’t busy is hard. 🙂 We have talked about doing a video for the tamales and this might just push there. Thanks!
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Oh how I love tamales, and especially this lovely recipe! I just caught myself up on your posts, and pinned several. I don’t have a lot of time to read all my favorite blogs, with writing my romance books now. So, I’m excited to pop in and say hi!!! Hope you are doing well, Hugs, Terra
Hey Terra!! Thanks so much for stopping by! I know you are busy with work and all of your extra=curricula activities. So I appreciate your stopping to say HI. Thanks for your comments!
Sadly, I have never made tamales – but I’m inspired now to get some corn husks and give them a try. These look delicious and I love the mango sauce!
Thanks so much Amy! Hope you do give them a try.
I love making tamales and are one of my favorites to eat! I would have never thought to pair a mango sauce with a tamal! Sounds delicious!
Thanks so much Jeni! The Mango sauce with tamales is quite unusual, but it certainly worked. 🙂
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I haven’t tried making tamales because I am intimidated by the procedure. Maybe I’ll try making one after I give birth.
Thanks Peachy! This process doesn’t take near the amount of time, but right now and for the next 6 months, I’m sure you’ll have enough to deal with. 🙂 Hope you’re doing well and getting plenty of bed rest.
Your pretty tamale packages look delicious! So does the mango sauce, I love sweet spicy combinations of flavors.
Thanks so much Carrie!
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Where to begin? The tamales or the sauce???? I have got to give tamale making a try!!!!
Mmm..freshly-made tamales are a real treat, and these look phenomenal! I love the black bean and mango combination. Beautiful!
Thank you so much! Tamales are a great treat and we love to treat ourselves often. 🙂
Hi MJ,
I have never eaten or made a tamale before. Looks like I found the perfect recipe. looks amazing:)
Thanks Asmita! I have to admit that it’s hard for me to imagine someone having never eaten a tamale. 🙂 However, apparently, they just aren’t found in certain countries because I’ve had others say the same thing. Well, if you ever see one, you should give it a try.
To be honest, I prefer to make these types of time-confusing recipes in a group. After making Venezuelan hallacas for hours alone, you realize why these things happen during the holiday season when you have at least 10 people in the house. 🙂 Very impressed that you are a tamale expert and aficionado!
I had to look up Venezuelan hallacas and I can definitely see why you would want to make these in a group and only occasionally. WOW! What a process! Traditional tamales can be almost of difficult, but the process I use is so easy that I don’t mind doing it by myself; however, Bobby does tie the tamales most of the time. Thanks for you comments!
hmm, damn delicious, my asian licking lovin any tamales dish
Thanks Dedy!
HI MJ, I’m still relatively new to tamales (the first time I ever had one was after our move to CA) and I have to say, I’m appreciating them more each time I try. I don’t know if I’m at the make your own tamales stage but I do like your reasoning on how you prefer to spend two hours — I rarely spend two hours making anything in the kitchen 😉 but, if I were going to, it would be on a dish like this too. Your tamales look so professional — literally perfect and so yummy/nourishing. Spicy mango sauce? yes please!!
Thanks so much Kelly! I’m with you in that I rarely spend two hours in the kitchen cooking one thing, but tamales are the exception. Of course there is only an hour of work and the rest is the steamer process, so it’s not so bad. What I really like about tamales is how they transform from a messy batter of masa into a soft, moist firm bite of goodness. 🙂
I love tamales, MJ, and these look amazing … chipotle in the masa is brilliant! YUM!
Thanks Judy! Hope you’re having a wonderful Memorial Day weekend.
i love,love,love tamales but have yet to ever make them they’ve been on my bucket list and I was even sent a kit to make them and still haven’t done it. I’m a fan of the beef ones but these sound pretty darn tasty. Now you’ve inspired me.
So glad to have been an inspiration for your Vicki! Now we even. 🙂 A tamale kit? I’ve never seen one of those. What in them? Do they come with a steamer? I hope you get a chance to give tamale making a try. I think you would really enjoy it. Have a wonderful weekend!
MJ, these tamales look so mysterious and so beautiful at the same time… I’m sure if you served them to me, I wouldn’t dear touch them and I’d be completely mesmerised! The use of corn husks (which I discovered thanks to you) still sounds extremely exotic to me. Thank you for making me dream, as always!
PS How did you know I was crazy for mango and chile sauce? 😉 I preserve several jars of it every year. It’s addictive! Your use of lime must add a lively fresh touch, I bet.
Thank you so much Sissi! You are always so generous with your remarks! It’s funny that you see corn husks as exotic as I see the use of grape leaves or other types of leaves as exotic. 🙂 I agree that mango chili sauce is quite addicting. The tamales were gone before the sauce was so we ate the rest right out of the jar. 🙂
These look awesome MJ! I’ve never attempted tamales before, but I love them. I would especially love to try your tamales. How bout I come over, you make the tamales, and I’ll bring the cake! ;- }
I’d be more than happy to come over and make some tamales for you Anne. When can I come? 🙂 With your love for baking, I think you would really, really enjoy the process of making tamales. You should give them a try.
Ahh I wished I had this recipe plus the mango sauce a month ago! Our mango tree was giving exceptional fruits this year and corn was in season once again. I will have to wait for another year at least before making the sauce, however I hope the tamales challenge will happen sooner. Thanks for sharing!
I’m so jealous of your having mangoes in your back yard! Oh…to live in a tropical area. But no, you don’t need the sauce to enjoy these tamales. They are good without it, but just over the top good with it. 🙂 Thanks Helene!
I have never had a tamale, let alone to make one! They look so GOOD with mango sauce, MJ.
Thanks Angie! I hope one day you get a chance to try a tamale. I think you’d love them.
I’ve had tamales on my mind for a few weeks now so this post came in perfect timing. I’ve never made them before and after seeing this post, I’m going to. I just found out that there’s a Hot Tamale Festival in the Mississippi Delta in October. I’m going to try and make it. One of the organizers is Julia Reed, a Mississippi food writer. Have you ever read her material? Great post, MJ!
I’m so glad to have inspired you to make tamales Bill! They are really fun to make and the results are memorable always! I didn’t know that Mississippi had a Hot tamale festival. 🙂 I have been reading a lot lately about the traditions of tamales along the Gulf Coast. They’ve been around for several generations down there. A lot of seafood is used which isn’t surprising. Have fun and thanks for stopping by!
I first saw the tamale (served as street food) at a food and lifestyle channel and fell in love with them. Your recipe however sounds more flavorsome and worth trying 😀
Thanks for sharing.
Thanks so much Taruna! They do make a great street food because you really don’t need utensils and there are so many flavors you can make.
I only had my first tamale a few years ago. We don’t see tamales very much at all in Oz. I do love how they’re cooked in a corn husk! They do look like very inviting parcels xx
I’m not surprised that you don’t see a lot of tamales where you are. They seem to be a big item where corn is a major crop. We do love them and love making them. There is something about steamed food in corn husks and leaves that is so natural. Hope you’re doing well Charlie!
I love eating tamales whether there’s meat or no meat. Need to hold on to that beer because I need it with this delicious meal. 🙂 Your tamales look so good, MJ and the mango sauce is icing on the cake. Well, no fun intended. Have a long great weekend ahead my friend. 🙂
Thanks so much Ray! Hope you and your family have a wonderful long weekend as well. 🙂
MJ, these sound (and look) awesome. The sweet/spicy combo of the mango sauce is tantalizing indeed!
Thanks so much Viviane!
Looks delicious I am in love with it, I haven’t tried Tamales at home. I need to your recipe and post is so tempting.
Thanks so much Swathi!
MJ, your tamales are gorgeous and you have not one but two delicious recipes for us today and together they sound just dreamy. I am very excited you can make tamales with canola oil or butter. I can’t find lard in HK anywhere… LOL I just happen to have a bag of dried corn husks in my pantry now I just need to sequester masa… Wish me luck. In the mean time sharing and pinning away.
Thanks so much Bobbi! Really, you can’t find lard in HK? Interesting. Well then, canola or butter it is. I prefer those anyway. I’m surprised you can get corn husks since from what I know, they are primarily used for tamales. Glad you have some and hope you give these tamales a try. I think you and the family with love them!
I’ll make a cake, I just need you to bring your yummy tamales and mango sauce! We’d have a magnificent meal!!!
Sounds like a plan to me!!! Thanks Liz! 🙂
That spicy mango sauce is a true winner and what a wonderful plate of food this is. It would make my whole family happy.
Thanks so much Maureen!
I have never tried making tamales although I’ve seen them a lot around. Your vegetarian version looks scrumptious and right up my alley!
Thanks Katerina! This process is relatively easy compared to the traditional way so I hope you give it a try.
With that sauce its sounding too irresistible. Amazing share.
Thanks so much Minnie!
Mmm. I’m going to attempt this recipe. sounds delicious.
Hope you do Juni!! Let me know how they turn out. Thanks!
I have never made tamales but I enjoy eating them. I just never have an opportunity where I live! Now I want to make some soon, they look wonderful. And loving that sauce too!
Thanks Evelyne! I think we all enjoy eating tamales, but the process does seem to scare people. It scared me for years. In fact, when I use to make tamales the regular way, it was a ton of work and a group event. These I make by myself and the results are awesome!
The tamales looks good enough then you add that amazing sauce, this is phenomenal. I wish I was your neighbor
Thanks so much Raymund! And if you were my neighbor, I would happily make this dish for you. 🙂
I really like your method of mixing the beans with the masa — so much easier. I’ve gone the opposite way of you with lard — I shunned it years ago, and lately have started to embrace it! We’ll see how long that lasts. 🙂 Lovely recipe — and you’ve reminded me it’s been way too long since I’ve made tamales! Thank you. 🙂
Thanks John! Mixing the ingredients is definitely easier. 🙂 Interesting that you’ve gone back to lard. I used it for years, then started shunning it about 10 years ago. Still haven’t found the need to go back yet. 🙂