Corn and Black Bean Tamales - Kraft Recipes Top
Comida Kraft
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Corn and Black Bean Tamales

Prep Time
Total Time

Makes 24 servings.

Try out our recipe for Corn and Black bean Tamales. Our Corn and Black Bean Tamales are an attractive dish that just so happens to also taste amazing.

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What You Need

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Make It

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  • Beat masa harina, water and lard in large bowl with mixer on low speed 3 min. or until well blended. Gradually beat in broth. Add sour cream; beat 5 min. or until light and fluffy. Place half the dough in medium bowl; mix in beans, chipotle peppers and 1/2 cup cheese. Add corn, poblano chiles and remaining 1/2 cup cheese to remaining dough; mix well.
  • Place 1 corn husk on flat surface. Spoon 1 Tbsp. corn mixture onto husk about 1 inch from one end; spoon 1 Tbsp. bean mixture 1 inch from other end. Fold husk over fillings, then tie in center with thin strip of additional corn husk before tying at both ends. Repeat with remaining husks and filling.
  • Line bottom of steamer with half the remaining husks; place tamales in steamer. Cover with remaining husks to completely enclose tamales. Cover tamalera; steam 50 min. or until fillings pull away from husks, adding more water to pot when necessary.

Special Equipment Needed

How to Soak Corn Husks

Soak corn husks in hot water at least 30 min. or up to 24 hours. Let any leftover soaked corn husks dry out, then store in cool dry place for another use.

Make Ahead

Prepare tamales as directed; cool. Freeze in freezer-weight resealable bag or freezer container up to 1 month. Thaw in refrigerator overnight. Reheat just before serving.

How to Know if Masa Dough is Ready to Cook

Drop 1/2 tsp. of masa dough into glass of water. If dough floats to surface, it is beaten to the right consistency.

Cooking Know-How

If you don't have a tamalera, stand tamales in a steamer basket in large saucepan or saucepot filled one-fourth full with water. (Make sure tamales are not in the water.) Bring water to boil; cover. Steam 1 hour or until fillings pull away from husks, adding more water to saucepan as needed.


  • Makes 24 servings.

Nutritional Information

Serving Size Makes 24 servings.
Calories 100
Total fat 6g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 95mg
Carbohydrate 9g
Dietary fiber 1g
Sugars 0.6331g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I made this recipe exactly as directed and the tamales never firmed up. I made this recipe exactly as directed and the tamales never firmed up. I checked them every 15 minutes after an hour, steaming them for an additional hour, and they remained mush as when I spooned them into the husk. I tasted one before throwing the lot out and the flavor was good, but nobody wanted to eat mush for dinner. This was a waste of time, energy and money. On to the next tamale recipe!
Date published: 2011-12-23
Rated 5 out of 5 by from Estos tamales estan deliciosos y originales Estos tamales estan deliciosos y originales
Date published: 2007-12-29
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