Authentic Tamales de Frijol: Homemade Refried Bean Tamales Recipe

If you’re a devoted fan of rich, creamy refried beans, then Tamales de Frijol (refried bean tamales) are destined to become your next culinary obsession. Crafted with the purest homemade refried beans and enveloped in tender, freshly nixtamalized masa, these tamales deliver a profoundly comforting and satisfying flavor experience. They are a delicious and wholesome addition to any tamal-making tradition, perfect for family gatherings or a cozy meal.

Unlike the traditional tamales rojos or tamales verdes that graced my childhood table, refried bean tamales weren’t a staple in my upbringing. However, these humble yet incredibly flavorful bean tamales quickly carved out a special place in my heart and our family’s culinary traditions. My introduction to them happened shortly after college, when a kind coworker brought a batch to sell at the office. As someone who could happily savor refried beans every single day, I simply couldn’t resist. That very first bite was all it took – I was instantly captivated. My parents shared my enthusiasm, and from that moment on, these delicious tamales have been an indispensable part of our cherished recipe repertoire.

What truly sets these tamales apart is the meticulous preparation: they are made with our signature creamy homemade refried beans, prepared from scratch, and combined with freshly nixtamalized masa. This commitment to authentic ingredients elevates them beyond the ordinary, making them a highlight of our family’s annual Christmas Eve tamal feast. The blend of earthy masa and the rich, savory bean filling creates a symphony of flavors that is both deeply satisfying and genuinely authentic.

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Why You’ll Love This Authentic Bean Tamales Recipe

These Tamales de Frijol aren’t just a meal; they’re an experience. Here’s why this recipe will become a treasured favorite in your kitchen:

• Unmatched Flavor from Nixtamalized Corn Masa: The use of homemade masa, prepared from nixtamalized corn, is a game-changer. This traditional process imparts an earthy, nutty flavor and a superior, fluffy texture that simply cannot be replicated with store-bought masa harina. It adds an incredible depth of flavor and authenticity to every bite, making your homemade tamales truly stand out.
• Creamy, Delicious Homemade Refried Bean Filling: The heart of these tamales lies in their filling – perfectly smooth, rich, and homemade refried beans. This creamy consistency and savory taste are the ideal complement to the light, airy masa, creating a harmonious balance that is both hearty and incredibly satisfying. Forget bland, canned beans; these are the real deal.
• A Versatile Favorite for All Ages: While perfect for refried bean enthusiasts, these mild-flavored tamales are also an excellent option for younger family members or those who prefer a less spicy tamal. Unlike red or green chile tamales, which can sometimes be too hot for sensitive palates, bean tamales offer a comforting and approachable flavor that everyone can enjoy, making them ideal for diverse family gatherings.
• Truly Authentic and Comforting: By taking the step to nixtamalize your own corn for the masa, you’re embracing an age-old Mexican culinary tradition, ensuring a truly authentic flavor profile. This timeless dish brings a profound sense of comfort and home, making it perfect for any occasion, from intimate family dinners to joyous festive gatherings like Christmas, New Year’s, or special celebrations.

If you adore refried beans as much as I do, be sure to explore these other fantastic recipes:Sopes de Frijoles, Molletes Mexicanos, or Crispy Tacos de Frijoles.

Essential Ingredients & Smart Substitutions for Refried Bean Tamales

Crafting the perfect batch of Tamales de Frijol begins with selecting high-quality ingredients. Here’s a closer look at what you’ll need and potential substitutions:

• Masa for Tamales: For an unparalleled texture and flavor, I cannot emphasize enough the importance of using freshly made masa from nixtamalized corn. Nixtamalization is an ancient Mesoamerican process that cooks and steeps dried corn in an alkaline solution, transforming it into a dough with a rich, earthy aroma and incredible pliability. You can learn all the necessary steps in my detailed blog post about how to nixtamalize corn for tamales. If time is a constraint, pre-made masa from a reputable local Mexican market can serve as a decent substitute, though it won’t quite capture the same nuanced taste and wonderfully fluffy texture as homemade. Avoid masa harina if possible for the best results, as its flavor and texture are significantly different.
• Refried Beans: The soul of these bean tamales is their creamy, homemade refried beans. To achieve this ideal consistency and flavor, I recommend starting with perfectly cooked pinto beans. These are then mashed and fried in a skillet with oil until they transform into a smooth, rich, and luscious consistency that’s perfect for filling tamales. While pinto beans are traditional, you can also experiment with refried black beans or Peruvian (Canary) beans for a subtle variation in flavor and color. The key is to ensure they are seasoned well and have a thick, spreadable texture that won’t make the tamales watery.
• Corn Husks: These dried outer layers of corn cobs are indispensable for wrapping tamales. They act as a natural, breathable casing that facilitates even steaming, keeping the masa wonderfully soft, moist, and infused with a delicate corn flavor. The husks also give the tamales their distinctive shape. You can typically find dried corn husks in the Latin American foods section of most grocery stores or conveniently purchase them online. When selecting husks, look for pliable, whole pieces without too many tears.

See recipe card for quantities.

How to Make Homemade Refried Bean Tamales: A Step-by-Step Guide

Making Tamales de Frijol is a labor of love, but the process is incredibly rewarding. Follow these detailed steps to create your own authentic bean tamales:

1. Prepare the Homemade Masa: The foundation of exquisite tamales is the masa. Begin by preparing your homemade masa, following the comprehensive instructions outlined in my nixtamalizing corn for tamalesguide. For this specific recipe, use half the quantity specified in that post to yield sufficient masa for approximately 35 delicious refried bean tamales. This ensures the freshest, most flavorful base for your tamales.

2. Soak and Prepare the Corn Husks: To make the corn husks pliable and easy to work with, immerse them in a large bowl or pot filled with hot water. Allow them to soak for 30-45 minutes, or until they become soft and flexible. Once softened, drain the husks thoroughly in a colander, shaking off any excess water. This preparation prevents them from cracking during wrapping.

3. Cook the Pinto Beans: For the most flavorful refried beans, start with freshly cooked pinto beans. You can prepare them using your preferred method: slow cooker, stovetop, or for a quicker option, my easy-to-follow Instant Pot Pinto Beans recipe. Detailed instructions for each cooking method are conveniently located in the recipe card below. Ensure the beans are tender but not mushy, as they will be further cooked.

4. Prepare the Creamy Refried Beans: Heat a medium skillet with hot oil over medium-low heat. Add the cooked pinto beans along with some of their cooking liquid and bring to a gentle simmer. Using a sturdy potato masher, thoroughly mash the beans until they are smooth and creamy, adding a little more oil and bean liquid as needed to achieve the desired consistency. Continue cooking and stirring until the mixture thickens slightly and a spoon drawn through leaves a clear trail. Set aside to cool slightly.

5. Select and Orient a Corn Husk: Choose a medium-sized to large corn husk that is intact and pliable. Lay the husk flat on the palm of your hand or a clean work surface, ensuring the smoother side of the husk is facing upwards. This smooth surface provides a better adhesion for the masa and helps prevent sticking after steaming.

6. Spread the Masa Evenly: Scoop a generous tablespoon or two of the prepared masa onto the center of the corn husk. Using the back of the spoon, or your fingers, gently spread the masa into an even, oval-shaped layer. Aim for a thickness of about ¼ inch, leaving a border of clean husk around the edges to facilitate folding and prevent the masa from oozing out. Consistency is key here for even cooking.

7. Add the Refried Bean Filling: With the masa spread, spoon a generous teaspoon or two of the creamy refried beans down the center of the masa layer. Be mindful not to overfill, as this can make wrapping difficult and may cause the tamales to burst during steaming. A good rule of thumb is to leave enough masa margin to seal the tamal properly.

8. Wrap the Tamales Securely: Carefully fold one long side of the corn husk over the filling, then fold the other long side over the first, creating a neat seam. Gently press to secure. Next, fold the narrow bottom end of the husk up towards the center of the tamal. Leave the top end open for proper steaming. Place the folded tamales seam-side down on a flat surface to keep them from unraveling while you continue filling and wrapping the remaining tamales.

9. Prepare the Steamer Pot: Pour enough water into the bottom of your tamal steamer pot (or a large pot with a steamer basket) to reach just below the steamer rack. A traditional tip is to add two clean pennies to the bottom; their rattling sound will alert you if the water level drops too low. Line the steamer basket with a layer of additional soaked and drained corn husks to protect the tamales from direct steam and infuse them with extra flavor.

10. Arrange Tamales for Steaming: Carefully stand the wrapped tamales upright on the steamer rack, with their open ends facing upwards. Arrange them snugly but not overly crowded, allowing sufficient space between each tamal for steam to circulate freely. This ensures even cooking. If you have too many tamales for one batch, steam them in multiple rounds.

11. Steam the Tamales to Perfection: Place the lid securely on the pot and bring the water to a rolling boil over high heat. You should hear the pennies rattling vigorously, indicating active boiling. Once boiling, reduce the heat to medium-low to maintain a steady simmer, and allow the tamales to steam for 45-60 minutes. Periodically check the water level; if the pennies cease rattling, carefully add more hot water to the pot, being cautious not to pour directly over the tamales themselves. Maintaining a consistent steam is crucial.

12. Test for Doneness: After the recommended steaming time, carefully remove one tamal from the pot. Allow it to cool for a minute or two, then gently unwrap the corn husk. A perfectly cooked tamal will hold its shape firmly and easily separate from the husk without any sticking or tearing. The masa should be firm but still moist and fluffy. If it’s still sticky or mushy, return all tamales to the steamer and cook for another 10-15 minutes.

13. Set Tamales Aside to Rest: Once the tamales are cooked to perfection, carefully remove them from the hot steamer pot. Place them in a separate bowl or container to prevent them from overcooking due to residual heat in the pot. Allowing them to rest for a few minutes before serving also helps the masa firm up slightly, enhancing their texture.

Recommended Essential Equipment for Tamal Making

HIGH-QUALITY STEAMER POT WITH RACK

A large, dedicated steamer pot is an absolutely essential piece of equipment for successfully cooking tamales. Its generous size and tall design are specifically engineered to allow tamales to steam uniformly and thoroughly, guaranteeing a perfectly cooked, tender masa every single time. Investing in a good quality steamer will make your tamal-making process much smoother and more enjoyable, yielding consistent, delicious results.

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How to Serve Tamales de Frijol

Tamales de Frijol are incredibly versatile and can be enjoyed in many ways. While they are wonderfully delicious on their own, especially when fresh and warm, they are often part of a larger culinary spread. For special occasions and festive gatherings, it’s common to prepare a variety of different tamales, creating a vibrant and flavorful feast. This often includes savory options like red pork tamales, vibrant green chile and cheese tamales, complex mole ones, and even delightful sweet varieties.

Beyond being the star of a tamal assortment, bean tamales pair beautifully with a range of side dishes and beverages to complete your meal:

• For Breakfast: Serve them alongside perfectly fried eggs or a comforting plate of Huevos con Jamon for a hearty and traditional Mexican morning meal.
• With Flavorful Side Dishes: Complement the rich bean flavor with classic Mexican sides like fluffy Arroz Rojo (Mexican Red Rice), delicate Mexican White Rice with Corn, or a creamy, cheesy dip such as Chile Verde con Queso for an added layer of indulgence.
• Topped with Salsas: Elevate the taste with a drizzle or dollop of your favorite salsa. Options like smoky Chipotle Salsa, zesty Jalapeño Salsa, fiery Serrano Salsa, or even a playful Guacamole Falso add a fresh, tangy, or spicy kick.
• Paired with Warm Drinks: Complete the cozy experience with a traditional Mexican warm beverage. Choose from comforting Atole de Nuez, spiced Cafe de Olla, thick and rich Mexican Champurrado, a festive PeppermintHot Chocolate or a creamy Mocha Latte.

Storing and Freezing Your Homemade Tamales de Frijol

Proper storage is essential to maintain the freshness and flavor of your delicious homemade bean tamales. Follow these guidelines to enjoy them for days or even months:

To store freshly cooked tamales, first ensure they have cooled completely to room temperature. It’s best to keep them individually wrapped in their corn husks, as this protects the masa and helps retain moisture.

Refrigeration: For short-term storage, transfer the cooled tamales, still in their husks, into an airtight container or a large resealable ziplock bag. When properly stored in the refrigerator, they can maintain their quality for approximately 3-4 days. While tamales are delightful when fresh, they can spoil relatively quickly in the fridge, so it’s always best to consume them within this timeframe.

Freezing: Tamales are exceptionally well-suited for freezing, making them a perfect make-ahead meal or party item. For longer preservation, place the completely cooled tamales (still wrapped in their husks) into a freezer-safe, tightly sealed freezer bag or an airtight container. Arrange them in a single layer if possible to prevent sticking. In the freezer, your homemade tamales will keep beautifully for up to 6 months without significant loss of flavor or texture. This makes it easy to enjoy a taste of authentic Mexican cuisine whenever the craving strikes!

Reheating Your Refried Bean Tamales

One of the best things about tamales is how well they reheat, allowing you to enjoy that comforting flavor days or weeks after preparation. You can reheat tamales straight from the freezer without needing to thaw them, though for slightly faster reheating, you can let them defrost in the refrigerator overnight or for a few hours. Always keep the tamales wrapped in their corn husks during reheating, as this helps retain moisture and protect the masa. Here are the best methods:

• Steaming (Recommended for Best Results): Steaming is the ideal method for bringing tamales back to their original moist and fresh-tasting glory. Place the tamales in a steamer basket or a double boiler over simmering water. Cover the pot tightly and steam for approximately 15-20 minutes if refrigerated, or up to 30 minutes if frozen, until the masa is soft, pliable, and the filling is thoroughly heated through. Check periodically to avoid overcooking and drying out.
• Comal or Skillet: Using a comal, a traditional Mexican griddle, offers a delightful way to reheat tamales by imparting a slightly toasted exterior. Place the tamales directly on the hot comal or a heavy-bottomed skillet over medium heat. Heat each side for several minutes, turning occasionally, until they are warmed through and the masa develops a light, golden crispness. A regular skillet works perfectly if a comal isn’t available.
• Microwave (Quickest Option): For a fast reheating solution, wrap each tamal in a damp paper towel to help retain moisture and prevent it from drying out. Place the wrapped tamales on a microwave-safe plate, ensuring there is a little space between them for even heating. Heat on high for 1-2 minutes for refrigerated tamales, or slightly longer for frozen ones (adjusting based on your microwave’s power), until they are fully warmed through.

Frequently Asked Questions About Tamales de Frijol

I truly hope you enjoy making and savoring these delightful Tamales de Frijol! If you try this recipe, please leave me a commentwith a star rating below—your feedback is incredibly valuable. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay connected and discover more delicious Mexican recipes. And don’t forget to subscribe to my newsletter for exclusive content and updates straight to your inbox.

More Authentic Mexican Recipes You’ll Love

Looking for other authentic and comforting recipes like this? Explore these fantastic options from my kitchen:

Recipe

Tamales de Frijol (Refried Bean Tamales)

by Gemma Aguayo-Murphy

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.

Print Recipe
Pin Recipe

Prep Time 2 hours hrs

Cook Time 3 hours hrs 30 minutes mins

Steep Time 8 hours hrs

Total Time 13 hours hrs 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 35 tamales

Equipment

• Instant Pot, slow cooker or large pot
• potato masher
• pan
• Colander
• Extra-Large Mixing Bowl
• Spoons
• Steamer pot for tamales a large pot with a strainer

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.
• 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.

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