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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Tamales » Tamales de Frijol con Jalapeño

Tamales de Frijol con Jalapeño

January 24, 201416 Comments

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My Mom made an assortment of tamales for special days and the holidays, but the “frijol con jalapeño” are the ones that remind me the most of Christmas. I am so happy that I took an interest and paid attention when my Mom prepared her tamales.

bean, cheese and jalapeño tamales plated with rice
I am happy to be able to share some new images!! They were absolutely delicious!
Tomatillo salsa in a jar with no lid with header
This was tradition! Tomatillo Chile De Arbol Salsa!
https://animoto.com/play/dK7ZHt35DE728qIfIF8aow
The Video Recipe May Vary Slightly From The Written Recipe Below.
close up of bean, cheese and jalpeño tamal
Why didn’t I add cheese to the recipe before? Probably because I just wanted to enjoy the tamal exactly the way I remembered it. All the love, joy and warmth I felt as a child during these special times. That’s exactly how I feel every time I prepare them.
bean, cheese and jalapeño tamales plated with rice

There Were No Written Recipes!

That’s right, no written recipes. The recipes I have learned are from memory. From watching mom cook over the years. I still have so many questions for her. I took a few notes before I moved away from home. When I look back on them now, I laugh quietly to myself. This girl has come a long way! I definitely feel a deep passion for preserving these recipes to the best of my knowledge. And sharing them is so important!

Tamales

During the holidays, my family will call, email, or message me in a panic looking for one of Mom’s tamal, empanada, or cookie recipes and I am more than happy to be able to share what I have learned with them. I know that there will never be a tamal as good as hers, but we will continue the tradition as close as we can. Preparing these special family foods during the holidays brings us together even though we are thousands of miles apart. Takes you right back home. Thanks Mom..

thick pinto beans in skillet
uncooked Tamales with beans, cheese and jalapeño
Bean, cheese and jalapeño tamales up close

Tamal de Frijol Con Jalapeño

My most favorite tamal prepared to the best of my ability. All from memory. Many, many hours and many, many tamales later. I am sharing with you today.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 1 hour hour 45 minutes minutes
Cook Time: 2 hours hours 45 minutes minutes
Total Time: 4 hours hours 30 minutes minutes
Servings: 24 Tamales

Ingredients

Ingredients:

  • For the Masa
  • 2½ cups masa harina
  • 2½ cups chicken broth
  • ¾ cup pork lard(manteca) or vegetable shortening
  • 1 teaspoon baking powder
  • 1/3 c Ancho chile salsa for color mostly, it's optional
  • Salt to taste

For the Chile Colorado Beans: Fijoles Chinos

  • 3 1/2-4 Cups pinto beans with liquid previously cooked
  • 4 chile ancho
  • 3 cloves garlic sliced
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • Salt to taste
  • 1 cup chicken broth
  • 1 tablespoon oil or lard

You Also Need

  • 8 large pickled jalapeños cut into 6 strips each, set aside.

If Adding Cheese

  • 12 oz queso panela sliced into 24 equal, long thin portions

Instructions

Directions For The Beans

  • Transfer the chile ancho to a glass bowl. Cover with water and cook in the microwave for 7 to 9 minutes, turning halfway through cooking time. Remove from microwave and let cool slightly. Or you can add them to a pot of simmering water and cook them for 10 minutes.
  • While the chiles are cooling, in a large nonstick skillet, heat 2 tablespoon of oil or pork lard to medium heat. Add the beans and bring to a simmer. Drain the chile anchos and transfer to the blender. Add the cumin, oregano, garlic, salt, and ½ cup chicken broth. Blend on high until smooth, set aside.
  • Add the chile ancho sauce to the beans, stir well to combine. When it comes to a boil, add the remaining chicken broth and reduce heat to a low simmer, stirring often. Taste for salt and while the beans are simmering, mash with a potato masher until desired texture.
  • Continue cooking the beans until most of the liquid has evaporated. This process requires you to stir often so that beans don’t burn on the bottom of pan. It may take up to 35 to 45 minutes. Remove from heat and let cool completely before using as a filling for tamales.

To Prepare Masa

  • Whip the lard until creamy. Combine the masa harina, baking powder, and salt in a large bowl. Gradually mix in the dry ingredients to the whipped lard. Mix in the chile ancho sauce. Then gradually mix in the broth. Mix on medium high speed for 7-10 minutes. If masa is too thick, add a little more chicken broth. Keep masa covered with plastic wrap until ready to use. The original masa was white, with no added chile salsa. TASTE MASA FOR SALT!

To Finish Tamales

  •  While beans are cooling soak the corn husk in very hot water, using a heavy plate or bowl to keep them submerged. Soak for at least 45 minutes to an hour.
  • Take a few of the corn husk out of water and shake off excess water. Cut the husk down to about 4 inches wide. They tear easy. Place the corn husk lengthwise in the palm of your hand with the wide side closest to you. Spread about 3 to 4 tablespoons of masa all over the bottom half of husk. It’s ok to leave a small border on the sides of husk.
  • Place a heaping tablespoon of bean filling (2 tablespoons) and 1-2 jalapeño strisp, lengthwise down the center of the tamale. If adding cheese, add one piece. Fold one side in first, then the other side (it should overlap a little on the first fold). Fold down the top flap down and lay tamale seam side down until ready to cook. Repeat until all tamales are done.
  •  Prepare large steamer pot or tamalera by filling the bottom with water. add a pennies (coins). Insert the steamer and arrange all of your tamales standing up (open side up) around the edges of pot . If tamales are loose in pot, add a little foil paper or extra corn husk to secure that the tamales won't fall over during cooking time. 
  • Cover tightly and turn heat to high to get a quick boil going. Reduce heat and set timer for 45 minutes. You will hear the coin rattling. If you do not hear it, you need to add more hot water quickly. After 45 minutes add another 1 1/4 cups of water. Steam for another 35-40 minutes. Carefully take out one tamal and cool for 6-7 minutes. If the masa peels away from husk, then the tamales are ready. If not, steam for another 15 minutes. Remove entire pot from heat and let stand for 30 minutes before serving. Yields 24 small tamales.

Notes

NOTES!! If you have the chile ancho salsa already prepared from the pork tamales, you can use that for the beans.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Tamales de Frijol Con Jalapeño
Frijoles con Chile Colorado

When the beans are cooked down to this thick paste, they are called Frijoles Chinos or Chinitos. It is a common way of cooking beans around Mexico city. The key to this recipe is that is has to be stirred constantly for a period of time to achieve this consistancy.

Tamales de Frijol con Jalapeño
Tamales de Frijol con Jalapeño
Tamales de Frijol con Jalapeño
 
Tamales de Frijol con Jalapeño
Tips~You can find the recipe for Tomatillo Salsa with Chile de Arbol on site. This version had a little cilantro added after I blended it.
Tamales de Frijol con Jalapeño

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Filed Under: Beans, Tamales, Traditional Mexican Recipes Tagged With: Beans, Chile Colorado, Frijoles, Frijoles Chinos, Tamales, tamales de frijol

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Reader Interactions

Comments

  1. Cynthia

    July 5, 2016 at 3:52 pm

    How are you? I was wondering which masa harina you use?
    Maseca for tortillas or
    The one that says specifically for tamales

    Reply
    • Sonia

      July 5, 2016 at 4:40 pm

      Hi Cynthia! If you can find the Maseca brand made for tamales, that would be best. But I also use the Maseca made for tortillas and they come out tasty as well.

      Reply
      • Cynthia

        July 5, 2016 at 6:49 pm

        Thank you for such a quick reply! When using the Maseca for tortillas do they come out softer? Do I need to change the recipe for the dough at all if using this kind because its the only one I have right now?

        Reply
        • Sonia

          July 5, 2016 at 7:15 pm

          No, I use the same quantities for either. The one for tamales is just a slightly more coarse grind.

          Reply
  2. Cynthia

    July 5, 2016 at 7:49 pm

    Ok thank you so much! I think i would prefer the maseca for tortillas instead of the more coarse grind. I’ll make tgem tomorrow! 🙂

    Reply
  3. Ernest Contreras

    August 31, 2017 at 9:31 pm

    Are Kidding me this sounds so good great idea about the beans with chili Colorado sauce, I am going to see if my sister will help me do this recipe and we’ll do a big batch for the whole family, we always have fun cooking together we make a day of it , thanks I can’t wait to taste them, hope they look as good as yours.
    Ernesto`

    Reply
    • Sonia

      September 1, 2017 at 6:37 am

      Hi Ernesto! It gives the beans a really nice flavor. For tamales or just to enjoy on the side too. Thanks!

      Reply
  4. Martha

    December 8, 2017 at 3:52 pm

    Anxious to try this recipe. I made tamales with refried beans before and they seemed bland. However, i did not prepare them with any chiles. I am sure this makes them much tastier!

    Reply
    • Sonia

      December 8, 2017 at 10:31 pm

      Oh yes, Martha, this makes a big difference in the flavor! You won’t be able to stop at just one, lol!

      Reply
  5. Patricia

    December 3, 2019 at 11:56 am

    This recipe sounds so good cant wait to try it

    Reply
    • Sonia

      December 3, 2019 at 12:12 pm

      Thank you Patricia. It’s been a family favorite since I was a little girl.

      Reply
  6. Teressa

    December 8, 2024 at 6:51 pm

    I made these tonight for my family. They loved them soooo much! It was the first time I made tamales ever! Thank you for sharing!

    Reply
    • Sonia

      December 9, 2024 at 9:07 am

      Teressa, you don’t know how happy this makes me that you prepared tamales using one of my all-time favorite recipes from childhood! Thank you for taking the time to write!

      Reply

Trackbacks

  1. 18 Easy Vegan Tamales - Recipes says:
    November 13, 2018 at 3:10 pm

    […] Bean and Jalapeño Tamales filled with beans stewed in chile ancho and spices, and pickled jalapeño peppers. The recipe does call for chicken stock, but you can easily substitute for vegetable stock. Yum!! Find the recipe HERE. […]

    Reply
  2. Tetelas. Corn Masa Stuffed Pockets - La Piña en la Cocina says:
    November 11, 2019 at 5:47 pm

    […] The beans above are the beans I use for Tamales de Frijol Con Jalapeño, bean tamales with jalapeño. Click link to see full recipe. https://pinaenlacocina.com/tamales-de-frijol-con-jalapeno/ […]

    Reply
  3. 18 Savory and Easy Vegan Tamales « Dora's Table says:
    July 3, 2022 at 6:54 pm

    […] Bean and Jalapeño Tamales Bean and Jalapeño Tamales filled with beans stewed in chile ancho and spices, and pickled jalapeño peppers. The recipe does call for chicken stock, but you can easily substitute for vegetable stock. Go to Recipe […]

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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