White Corn & Black Bean Tamales

Recipe By: Calphalon Team  -  Originally Published: 4/29/2014


The texture and composition of the dough is the key to producing tender tamales: if dough is too sticky, mix in a small amount of masa flour until proper consistency is reached.

  • Servings: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Entrée


3½ Tbsp. vegetable shortening
1 c. masa corn flour
½ tsp. baking powder
3 Tbsp. water
4 oz. canned black beans, rinsed and drained
1 ear white corn, kernels removed
¼ onion, minced
2 cloves garlic, minced
½ chipotle pepper, minced
1 tsp. ground cumin
½ tsp. ground coriander
Kosher salt and freshly ground pepper, to taste
4 cornhusks, soaked in warm water for 30 minutes
4 oz. queso fresco
1 c. salsa roja


Spoon the shortening into the bowl of a stand mixer. Whip on medium speed until light and fluffy.
Add the masa and baking powder. Whip until just combined.
With the mixer on low, pour the water into the masa mixture. Once all the water is combined, whip on medium until smooth. The consistency of the dough should be moist, but it should not stick to your hands when touched.
Add the beans, corn, onion, garlic, chipotle, cumin and coriander to the tamale dough. Season with salt and pepper. Mix until just combined.
Spread some of the dough onto the cornhusk. Wrap and fold the husk around the dough. Tie the tamale securely with a thin strip of husk to prevent it from opening. Repeat until all the dough and the husks are used.
Fill a medium stock pot, fitted with a steamer, half full of water. Be sure the water level is at least 1 inch below the bottom of the steamer. Cover and bring water to a boil
Place the tamales in the prepared steamer. Cover and steam the tamales for 45 minutes. Tamales should be light and fluffy when cooked.
Serve hot, accompanied by shredded queso fresco and salsa roja.