Maya Corn & Bean Tamales

These traditional Maya-style tamales offer a humble yet deeply satisfying comfort food experience. Made with a simple mixture of masa flour and cooked beans, the dough is formed into balls and steamed until tender. The result is a soft, savory cake with a rich, earthy flavor that highlights the natural taste of corn and legumes. Perfect for a hearty breakfast, a light lunch, or a festive side dish, these tamales are vegan, vegetarian, and incredibly easy to prepare. They bring a touch of authentic Mesoamerican cuisine to your table without requiring complex ingredients or hours of labor. Serve them warm for a comforting, home-style meal that the whole family will love.

Cooking Method: Boiling, Steaming

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 18.6

Dietary: Vegan, Vegetarian

Description

These traditional Maya-style tamales offer a humble yet deeply satisfying comfort food experience. Made with a simple mixture of masa flour and cooked beans, the dough is formed into balls and steamed until tender. The result is a soft, savory cake with a rich, earthy flavor that highlights the natural taste of corn and legumes. Perfect for a hearty breakfast, a light lunch, or a festive side dish, these tamales are vegan, vegetarian, and incredibly easy to prepare. They bring a touch of authentic Mesoamerican cuisine to your table without requiring complex ingredients or hours of labor. Serve them warm for a comforting, home-style meal that the whole family will love.

Ingredients

1 cup Dried beans, presoaked ;Water 2 cups masa flour (not

Directions

1
Rinse presoaked dried beans and place them in a large pot with fresh water, covering by about two inches.
2
Bring to a boil, then reduce heat and simmer for several hours until the beans are very tender and beginning to fall apart.
3
Drain most of the liquid, reserving enough to achieve a thick, porridge-like consistency with about 4 cups of total bean mixture.
4
Allow the cooked beans to cool slightly so they are warm but safe to handle.
5
In a large mixing bowl, combine the warm beans with 2 cups of masa flour and 1 teaspoon of salt.
6
Mix thoroughly by hand or with a wooden spoon until a cohesive, pliable dough forms.
7
Divide the dough into equal portions, rolling each into a smooth ball approximately 2 inches in diameter.
8
Soak corn husks in warm water until pliable, then wrap each dough ball tightly in a husk or square of aluminum foil.
9
Arrange the wrapped tamales upright in a steamer basket or pot with a rack, ensuring they do not touch.
10
Cover and steam over simmering water for 1 hour, or until the masa is firm and cooked through.
11
Let the tamales rest for 5 minutes before unwrapping and serving warm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 18.6kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.6mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 1.6g7%
Sugars 2.0g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover tamales in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 10-15 minutes or microwaving until warm.

Substitutions: If corn husks are unavailable, you can use parchment paper squares or aluminum foil to wrap the dough balls. For a richer flavor, consider adding a pinch of cumin or chili powder to the masa mixture.

Tip: Ensure the water in the steamer does not touch the bottom of the tamales; it should only create steam. Check periodically and add more boiling water if the level drops too low.

Keywords: tamales, maya, mexican, beans, masa, corn, steamed, vegan, vegetarian, traditional, comfort food, plant based, homemade, corn husks, savory, easy, weeknight dinner, family meal, authentic, bean recipe

Read it online: https://www.chefs-mate.com/recipe/maya-corn-bean-tamales/