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Black Bean and Cheese Tamales
Serves 8–10


  • masa dough
  • 4 oz bacon
  • 2 cloves garlic roasted and chopped
  • 1 cup black beans cooked
  • ½ cup Monterrey Jack cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • 8-10 corn husks soaked until pliable, dried


  1. Cook bacon until crispy, and then add garlic. Cook for 5 minutes, taking care not to burn the garlic. Remove bacon and garlic with a slotted spoon, and then puree with the beans.
  2. Add puree back to hot rendered bacon fat. Turn heat to low/simmer. Cook mixture for 10 minutes, stirring to keep from burning. Fold in cheese and allow mixture to cool.
  3. Spoon 2 Tbsp. of masa and then 2 Tbsp. of bean mixture onto a corn husk. Roll and tie the husk. Repeat with remaining husks. Steam for 30 minutes.

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