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Four authentic Mexican tamales filled with beans and cheese are arranged in open corn husks on a white plate. Surrounding the plate are additional corn husks.

Authentic Mexican Tamales with Beans and Cheese

A smiling chef in an apron in a kitchen.Oliver Martinez
Traditional Mexican tamales filled with beans and cheese, wrapped in corn husks and steamed to perfection.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Meal Type Brunch, Snacks
Cuisine Mexican
Servings 12 tamales
Calories 209 kcal
Difficulty Medium
Ingredient Cost $6
Shopping Cost$20

Equipment

  • Large mixing bowl
  • Steamer pot
  • Corn husks

Ingredients
 
 

For the masa:

  • 2 cups masa harina
  • 1 ½ cups water warm
  • ½ cup vegetable oil
  • 1 tsp baking powder
  • ½ tsp salt

For the filling:

  • 1 ½ cups refried beans
  • 1 cup shredded cheese cheddar or Monterey Jack
  • ½ tsp ground cumin
  • Salt and pepper to taste
  • Corn husks soaked in warm water for 30 minutes

Instructions
 

Prepare the masa:

  • In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add warm water and vegetable oil, mixing until a dough forms. The dough should be smooth and pliable.
    2 cups masa harina, 1 1/2 cups water, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup vegetable oil

Prepare the filling:

  • In a separate bowl, mix refried beans, shredded cheese, ground cumin, salt, and pepper.
    1 1/2 cups refried beans, 1 cup shredded cheese, 1/2 tsp ground cumin, Salt and pepper to taste

Assemble the tamales:

  • Lay out a soaked corn husk. Spread a small amount of masa dough in the center, forming a rectangle.
    Corn husks
  • Spoon a tablespoon of the bean and cheese mixture onto the masa.
  • Fold the sides of the corn husk over the filling, then fold up the bottom end. Tie with a strip of corn husk if necessary.

Steam the tamales:

  • Place the assembled tamales upright in a steamer pot. Steam over medium heat for about 1 hour, or until the masa is firm and cooked through.

Serve:

  • Remove tamales from the steamer and let cool slightly. Serve warm.

Notes

Make sure the corn husks are soaked well to avoid breaking.
Tamales can be stored in the refrigerator for up to a week and reheated by steaming or microwaving.

Nutrition

Calories: 209kcalCarbohydrates: 19gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 381mgPotassium: 62mgFiber: 3gSugar: 1gVitamin A: 137IUVitamin C: 0.01mgCalcium: 109mgIron: 2mg
Keyword Mexican Cuisine, Street Food, Tamales, Traditional Recipe

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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