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    Home » Recipes » Mexican » Northern Style Bean Tamales (Tamales de Frijol Norteños) + VIDEO

    Northern Style Bean Tamales (Tamales de Frijol Norteños) + VIDEO

    Last Updated November 1, 2022. Originally Posted November 28, 2017 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Northern Style Bean Tamales (Tamales de Frijol Norteños) are perfect for vegetarians, vegans, and meat-eaters alike. Delicious, savory, and so yummy!
    Jump to Recipe Print Recipe
    Recreate this classic Mexican recipe at home. Northern Style Bean Tamales (Tamales de Frijol Norteños) are incredibly delicious and perfect for the holidays. By Mama Maggie’s Kitchen

    Northern Style Bean Tamales (Tamales de Frijol Norteños)

    My little brother is a vegan. Some people would think this is awful, terrible, bad. It’s usually followed by the question WHY? Maybe it’s because I’m his sister, but I kinda think it’s cool. In fact, I see it as a culinary challenge. Hence, the reason for these Northern Style Bean Tamales, or Tamales de Frijol Norteños.

    Recreate this classic Mexican recipe at home. Northern Style Bean Tamales (Tamales de Frijol Norteños) are incredibly delicious and perfect for the holidays. By Mama Maggie’s Kitchen

    It starts with a sauce made with ancho chile for the beans. Save 3 tablespoons of the ancho sauce for the masa, and add the rest to the beans. “Ancho” glad we’re using these. LOL! My mom used to make these ancho beans and serve them with chips as a dip. Sooooo yummy.

    Recreate this classic Mexican recipe at home. Northern Style Bean Tamales (Tamales de Frijol Norteños) are incredibly delicious and perfect for the holidays. By Mama Maggie’s Kitchen


    Disclosure: This post contains affiliate links.
    You will need to make your own masa in order to guarantee that your Northern Style Bean Tamales, or Tamales de Frijol Norteños, are vegan. It’s kinda hard to find masa without lard. That’s why we are using organic shortening suitable for vegans. If you buy the masa already prepared from the store, chances are it will not be vegan. From here, add the 3 tablespoons of the ancho sauce to the masa. It will give it good flavor and color. FYI, the masa will be slightly orange.

    Recreate this classic Mexican recipe at home. Northern Style Bean Tamales (Tamales de Frijol Norteños) are incredibly delicious and perfect for the holidays. By Mama Maggie’s Kitchen

    Soak the corn husks then apply a thin layer of masa. Then add about a tablespoon of the ancho beans to the center of the masa layer.

    Recreate this classic Mexican recipe at home. Northern Style Bean Tamales (Tamales de Frijol Norteños) are incredibly delicious and perfect for the holidays. By Mama Maggie’s Kitchen

    Fold one side in.

    Northern Style Bean Tamales (Tamales de Frijol Norteños)

    Fold the other side in.

    Northern Style Bean Tamales (Tamales de Frijol Norteños)

    Fold the peak of the triangle in, and set aside. Repeat until done… or exhausted. Whichever comes first. 🙂

    Northern Style Bean Tamales (Tamales de Frijol Norteños)

    To a large pot or steamer, add all the tamales and water. Cook for 2 hours. Check for water after 1 hour. Add more water if needed.

    Recreate this classic Mexican recipe at home. Northern Style Bean Tamales (Tamales de Frijol Norteños) are incredibly delicious and perfect for the holidays. By Mama Maggie’s Kitchen

    I usually turn the heat off and let the tamales sit in the pot for 10-15 minutes. You can’t rush a good thing. Take one of the tamales out and let it cool slightly. Your Northern Style Bean Tamales, or Tamales de Frijol Norteños, are ready when the masa pulls away from the husk easily. Enjoy!

    Watch How to Make Northern Style Bean Tamales

    Northern Style Bean Tamales (Tamales de Frijol Norteños) in a white serving container.

    Northern Style Bean Tamales (Tamales de Frijol Norteños)

    Northern Style Bean Tamales (Tamales de Frijol Norteños) are perfect for vegetarians, vegans, and meat-eaters alike. Delicious, savory, and so yummy!
    4.67 from 3 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 2 hours
    Cook Time: 2 hours
    Total Time: 4 hours
    Servings: 3 dozen
    Calories: 892kcal
    Author: Maggie Unzueta

    Ingredients

    • 36 Corn Husks
    • 4 ancho chiles stems removed, seeded, deveined
    • Water
    • 2 garlic cloves
    • 1 teaspoon ground cumin
    • 1 lb refried beans
    • 2 tablespoons oil
    • Salt
    • 1 pound prepared masa

    Instructions

    • Sort the husks and remove any debris.
    • Place them in a large container and add warm water.
    • Submerge the husks under water by covering them with a heavy lid.
    • Set aside for 30 minutes.
    • For the Chile Ancho Sauce:
    • Place the chiles in a pot of water. Add enough water to cover them.
    • Bring to a boil for 5 minutes. Turn heat off.
    • Let sit in hot water for 5 more minutes.
    • Reserve 1 cup of water used to cook the chiles and drain the rest.
    • Add softened chiles into the blender, 1 cup reserved water, garlic, cumin, and salt.
    • Blend until smooth.
    • Strain.
    • Reserve 3 tablespoons for the masa.
    • Set everything aside.
    • For the Ancho Beans:
    • Heat oil in a large pan.
    • Add the cooked beans and ancho chile sauce (except for 3 tablespoons).
    • Mash until smooth.
    • Taste and add salt as needed.
    • Cook for 10 minutes on low heat, stirring constantly.
    • The beans are done when the consistency is like a thick paste.
    • Set aside and let cool.
    • For the masa:
    • Prepare the masa.
    • Add the reserved 3 tablespoons of the chile ancho sauce and mix well.
    • Set aside until ready to use.
    • To Assemble the Tamales:
    • Drain the husks.
    • Add a few of the smaller husks to the bottom of the steamer or pot.
    • To each corn husk, add a thin layer of the masa.
    • To the center of the masa, add a tablespoon of the beans.
    • Fold one side in.
    • Fold the other side in.
    • Fold the pointy top inward.
    • Place inside the pot.
    • Repeat with each corn husk until there are none left, and the pot is full.
    • Add about 2 cups of water to the pot.
    • Cover and cook for 1 hour.
    • Check for water. If it needs more, add more water.
    • Cover again and cook for an additional 1 hour.
    • The tamales are ready when the masa comes away easily from the corn husks.
    • Enjoy!

    Notes

    You will need to make your own masa in order to guarantee that your Northern Style Bean Tamales, or Tamales de Frijol Norteños, are vegan.
    Cook for 2 hours. Check for water after 1 hour. Add more water if needed.

    Nutrition

    Calories: 892kcal | Carbohydrates: 165g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Sodium: 921mg | Potassium: 1282mg | Fiber: 29g | Sugar: 23g | Vitamin A: 12810IU | Vitamin C: 15mg | Calcium: 286mg | Iron: 16mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


    What are your favorite kind of tamales?

    Filed Under: Mexican, Recipes, Tamales, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Josie

      December 7, 2017 at 7:27 pm

      4 stars
      I would like to make green chicken tamales .

      Reply
    2. Cborunda

      November 6, 2019 at 3:41 pm

      I made these easy and delicious tamales! Added a strip off jalapeño and quest fresco in my 2nd batch, delicious as well!

      Reply
    3. Mary Flores

      March 14, 2020 at 3:21 am

      Your recipe of bean tamales Inspires me to make
      My own. So healthy, thank you. Later, I’ll be
      Looking for your cookbooks.

      Reply
      • Maggie U

        July 29, 2020 at 10:17 am

        Thank you so much! Hope you try this recipe.

        Reply

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