Chicken, Black Bean & Cheese Tamales

Pro tips

• Whip the lard until pale and fluffy (2-3 minutes) before adding dry ingredients—this incorporates air and ensures light, tender tamales.
• Soak dried corn husks in hot water for 15-20 minutes before use to make them pliable and prevent splitting.
• Spread masa onto the inner side of each husk using a spatula or spoon, leaving a 1-inch border on all sides for easy wrapping.
• Test doneness by opening one tamale: the masa should pull away from the husk cleanly and not stick to your fingers when fully cooked.

Substitutions

• Lard → vegetable shortening (produces similar texture; butter adds flavor but may reduce airiness)
• Rotisserie chicken → cooked chicken breast, shredded (requires same weight; ensure meat is finely shredded)
• Mexican cheese blend → Oaxaca, mozzarella, or Chihuahua cheese (use equal weight; adjust seasoning if using a sharp cheese)
• Black bean filling → refried black beans, pinto beans, or rajas (roasted poblano strips with cream)

Storage & make-ahead

Store cooked tamales in an airtight container in the refrigerator for up to 5 days, or wrap individually and freeze for up to 2 months. Reheat by steaming for 5-10 minutes or microwaving in a damp paper towel for 1-2 minutes.

Equipment

Suvie Starch Cooker · steamer basket or pot with steamer rack · corn husks

Can I make tamales ahead of time?

Yes. Cooked tamales can be refrigerated for up to 5 days or frozen for 2 months. Reheat by steaming or microwaving wrapped in a damp paper towel.

What's the difference between masa harina and regular cornmeal?

Masa harina is corn flour treated with lime (calcium hydroxide), which makes it finer and gives tamales their authentic texture. Regular cornmeal won't produce the same result.

Why do my tamales feel dense or heavy?

Overmixing the masa or not whipping the lard and masa enough incorporates insufficient air. Beat the lard until fluffy before mixing in dry ingredients, then beat the combined mixture until light and airy.

Can I use shortening or butter instead of lard?

Vegetable shortening works as a substitute and produces similar results. Butter adds flavor but can make tamales slightly denser; use equal weight and beat thoroughly.

How do I know when tamales are cooked through?

Tamales are done when the masa pulls away cleanly from the corn husk and a knife inserted in the center comes out clean. Cooking time varies by appliance—check after 30-40 minutes with the Suvie Starch Cooker.