Oaxacan-Style Black Bean and Quesillo Tamales

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Steamed tamales filled with smoky black beans and stringy Oaxacan cheese wrapped in corn husks. This mexican-inspired holiday ready in about 165 minutes pairs dried black beans, for cooking beans water, ancho chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 60 min Cook: 105 min Serves 10 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried black beans and place in a pot with 4 cups water. Bring to a boil, reduce heat to low, and simmer for 1 1/2 hours until beans are tender. Drain, reserving 1/2 cup cooking liquid.
  2. Step 2: In a skillet over medium heat, sauté 2 minced garlic cloves with 1 tbsp ancho chili powder for 1 minute until fragrant. Add cooked black beans and 1/4 cup reserved bean liquid, mashing slightly to create a chunky bean filling. Remove from heat.
  3. Step 3: In a large bowl, combine 3 cups masa harina, 1 tsp baking powder, and 1 1/2 tsp salt. Beat 1 cup vegetable shortening until fluffy and gradually add masa mixture alternately with 2 cups vegetable broth, mixing until dough is soft and spreadable.
  4. Step 4: Drain soaked corn husks and pat dry. Spread about 3 tbsp masa dough onto the center of each husk, spreading into a 4x3 inch rectangle. Add 2 tbsp black bean mixture and 1 tbsp shredded quesillo on top of the masa. Fold sides of husks over filling and fold bottom under.
  5. Step 5: Arrange tamales standing upright in a large steamer pot with water simmering beneath. Cover and steam for 1 1/2 hours, checking water levels to keep from drying out. Tamales are done when masa separates easily from husks.

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Frequently asked questions

How long does Oaxacan-Style Black Bean and Quesillo Tamales take to make?

Total time is about 165 minutes (60 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oaxacan-Style Black Bean and Quesillo Tamales?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.

Can I substitute ingredients in Oaxacan-Style Black Bean and Quesillo Tamales?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oaxacan-Style Black Bean and Quesillo Tamales for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oaxacan-Style Black Bean and Quesillo Tamales?

Mexican holiday like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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