These tamales use ground lamb and black beans as the filling inside a masa dough, steamed in corn husks until tender. The lamb holds up well to the cumin, coriander, and smoked paprika, and the black beans stretch the filling without thinning the flavor. At 3.5 hours total, this isn’t a weeknight throw-together — but most of that time is hands-off steaming, and the filling comes together fast.
About the ingredients
- Masa harina: This is dried nixtamalized corn flour — not regular cornmeal or cornstarch. Look for it in the Latin foods aisle (Maseca is the most common brand). Coarse-grind gives a slightly more textured result, but fine-grind works fine too.
- Lard vs. vegetable shortening: Lard produces a richer, more tender masa. Vegetable shortening works and keeps it dairy-free. Skip butter — the water content throws off the dough texture.
- Corn husks: Sold dried in bags near the masa harina. Soak them a full 30 minutes in warm water; stiff husks crack when you fold them. You need about 16 for the tamales themselves — the extras are for patching tears or lining the steamer.
- Ground lamb: Standard supermarket ground lamb works well here. Higher fat content (around 20%) keeps the filling moist after steaming. Leaner lamb can dry out inside the masa.
- Black beans: Canned beans, drained and rinsed, are completely fine. No need to cook dried beans from scratch for this.
Why this recipe works
Two things actually matter here. First, whipping the lard separately before adding the masa mixture aerates it, which gives the cooked masa a lighter texture instead of a dense, gummy one — skip that step and you’ll notice the difference immediately. Second, browning the lamb properly before adding the spices builds a base of flavor that carries through the steaming process. Ground lamb releases a lot of fat; drain off the excess after browning so the filling doesn’t make the masa soggy from the inside out. Those two steps — aerated fat and a well-drained, well-seasoned filling — are what separate a tamale worth making again from one that’s just okay.
Mistakes to avoid
- Spreading masa too thick: A layer thicker than about ¼ inch means the center stays doughy even after full steaming time. Aim for an even, thin spread — roughly 2 tablespoons across a 4-inch area of the husk.
- Not enough water in the steamer: The tamales steam for 90 minutes. Check the water level at the 45-minute mark and top it up if needed. Running dry scorches the husks and undercooks the masa.
- Overfilling: One tablespoon of filling is the right amount. More than that and the tamale won’t seal properly — filling leaks out and the masa splits at the seam.
- Testing too early: The tamale is done when the masa pulls cleanly away from the husk without sticking. If it tears or sticks, give it another 10 minutes. Pulling them too soon is the most common reason for gummy results.
- Skipping the cool-down: Let the tamales rest in the steamer with the lid off for 10 minutes after cooking. They firm up as they cool slightly — cutting into them immediately gives you a softer, messier result. Skip the garnish — not worth the extra dish.
Lamb Mince and Black Bean Tamales
Ingredients
2 tablespoons vegetable oil
1 pound ground lamb (minced lamb) - Preferably organic for deeper flavor
2 cloves garlic - Minced
1 medium onion - Finely chopped
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 cup black beans - Cooked, drained and rinsed- 2 cups masa harina - Coarse-grind for authentic texture
2 cups chicken stock - Warm- 1 cup lard - or vegetable shortening, softened
1 teaspoon baking powder
1 teaspoon salt- 20 each corn husks - Soaked in warm water for 30 minutes
Instructions
- Prepare the Filling: In a large skillet, heat the vegetable oil over medium heat. Add the lamb mince and cook, breaking it up with a spoon until browned, about 10 minutes. Remove excess fat. Add garlic and onion; sauté until the onion is translucent and aromatic, roughly 5 minutes.
- Add Spices and Beans: Incorporate ground cumin, coriander, and smoked paprika. Stir for another 2 minutes until fragrant. Stir in the black beans and cook until heated, about 3 minutes. Set aside to cool.
- Prepare the Masa: In a mixing bowl, combine masa harina, baking powder, and salt. Add chicken stock gradually, mixing to form a smooth, pliable dough.
- Beat the Lard: In a separate bowl, beat the softened lard or shortening until fluffy. Slowly incorporate the masa mixture into the whipped lard, mixing until light and airy.
- Assemble the Tamales: Drain the corn husks and pat dry. Spread about 2 tablespoons of the masa dough in the center of each husk. Add 1 tablespoon of the lamb mixture. Fold the sides over the filling, then the bottom and top. Tie with kitchen string if necessary.
- Steam the Tamales: Arrange the tamales upright in a steamer basket. Cover and steam over simmering water for 1.5 hours, checking water level occasionally.
Notes
Nutrition
Common questions
Can I make the filling ahead of time?
Yes — the lamb and black bean filling can be made up to 2 days ahead and stored in the fridge. Cold filling is actually easier to work with when assembling, since it holds its shape better on the masa.
How do I know when the masa dough is ready?
Drop a small ball of dough into a glass of cold water — if it floats, the dough has enough air beaten into it. If it sinks, beat the lard-masa mixture for another 2–3 minutes and test again.
Can I freeze these tamales?
Fully cooked tamales freeze well for up to 3 months — wrap them individually in foil before bagging. Reheat straight from frozen in a steamer for about 20 minutes, or microwave wrapped in a damp paper towel for 2–3 minutes.
What if I don’t have a steamer basket?
Set a metal colander inside a large pot with a tight-fitting lid and add water below the colander level. Stand the tamales upright with the open end facing up, leaning them against each other so they stay in place.
Can I use a different ground meat instead of lamb?
Ground beef works as a direct swap and pairs well with the same spice mix. If you use ground turkey or chicken, cook it to 165°F (74°C) internal temperature and note that the leaner meat benefits from a splash of stock added to the filling to keep it moist.
If you liked this one
- Fragrant Lamb Coconut Stew
- Venezuelan Beef Hallacas Wraps
- Puerto Rican Pork Pasteles
- Spiced Lamb Arepa Fusion
