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Salvadoran-influenced tamales made with bean-enriched masa, popular in southern Mexico. These vegetarian, protein-rich family tamales combine two staple ingredients into one satisfying package.
Soak the corn husks in warm water for at least 30 minutes, until pliable.
In a large bowl, combine masa harina, salt, and vegetable shortening. Mix with hands until the mixture resembles damp sand.
Gradually add the vegetable broth to the masa mixture, kneading until a soft, cohesive dough forms—do not overwork.
Mash the cooked black beans with cumin and smoked paprika until mostly smooth, leaving some texture.
Lay out a softened corn husk, spread about 1/3 cup masa into a rectangle, and add 2 tablespoons bean mixture in the center. Fold sides and ends to seal the filling, then repeat with remaining masa and filling.
Arrange tamales upright in a steamer, cover with a damp towel, and steam over medium heat for 90–120 minutes, adding water as needed to maintain steam. Tamales are done when filling easily pulls from the husk.
Let tamales rest for 10 minutes before serving, which firms up the masa for the best texture.
