Black Bean Tamale and Pipian

Authentic Mexican Tamales with a simple, vegetarian filling seasoned with Serrano peppers, onions & cilantro
Prep Time 1 hour
Cook Time 30 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 4


  • Soak corn husks in water
Tamale Filling Recipe:
  • Mashed black beans
  • Any veggies of your choice, finely diced
  • Use colored peppers
  • Flavor with chilies & salt
Outer masa layer:
  • Make a paste of onions, garlic, chili, salt
  • Add Masa flour spice paste and water
  • Should be like Adai or pancake batter consistency!
Take masa paste with your fingers. Spread it on a corn husk, add a little filling in the center. Close and seal tamale. Stack them in a steaming basket or pasta maker insert. I used a steel colander inside a steel pot. Cover and steam for 25-30 mins.
I just added vegetable stock cut up two tomatoes, one union, chilies, Serrano peppers, salt , total seasoning and garlic
Blended that together in blender but vegetable stock needs to be hot so the masa is easier to work with
Mole Verde or Pipian
  • Dry roasted Pumpkin seeds or Pepita
  • Tomatillos
  • Onion
  • Garlic
  • Jalapeños & chilies
  • Salt
Grind all to chutney consistency. Serve warmed up.
Warm tamales and Pipian and serve hot!!!

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