TamalesMediumFree

Black Bean and Holy Leaf Tamales

Name: Black Bean and Holy Leaf Tamales
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 800 g Corn masa for tamales; 1 tsp Baking powder; 250 g Pork lard; 600 g Cooked black beans; 12 leaves Banana leaves; 1 tsp Dried epazote; 1.5 tsp Salt; 6 leaves Holy leaf (hoja santa)

150 min (60 prep + 90 cook) Medium 12 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Oaxacan tamales of black beans and hoja santa wrapped in banana leaves.

About this recipe

Oaxacan corn masa tamales filled with black beans and hoja santa, steamed in banana leaves. Anise-scented, earthy and deeply vegetable in flavour.

History & Origin

Black bean and hoja santa tamales belong to the culinary heritage of Oaxaca and the Central Valleys, where hoja santa - known locally as hierba santa or momo - grows wild along riverbanks. This anise-scented plant was used by the Zapotecs and Mixtecs as a sacred and medicinal condiment centuries before the Spanish arrived. The combination of nixtamalised corn masa with black beans and hoja santa is one of the oldest in Oaxacan gastronomy. The tamales are wrapped in banana leaves rather than corn husks, giving them a subtle smoky aroma and a moister, softer texture. The banana leaf also acts as a natural vessel that retains moisture during steaming. In the markets of Etla, Tlacolula and the Mercado 20 de Noviembre in Oaxaca city, these tamales are sold morning and afternoon alongside hot Oaxacan chocolate or atole. During Día de Muertos and traditional Zapotec weddings, black bean and hoja santa tamales are essential on both altar and table. Their nutritional value is outstanding: the beans provide complete plant protein, the masa delivers sustained energy, and the hoja santa contributes antioxidants and anti-inflammatory compounds.

Estimated cost

£8.00

Total cost

£0.67

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

Protein

44g

Carbohydrates

Fat

Fibre

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak 12 banana leaves in hot water for 15 minutes to soften. Pass briefly over a flame until glossy and flexible. Pat dry.
💡 Clean, glossy leaves will not tear when folded.
2
Cook 400g dried black beans (or use 600g pre-cooked). Drain, reserving the broth. Season with salt, garlic and 1 teaspoon dried epazote.
💡 Well-seasoned pot beans give far better flavour than tinned.
3
Make the masa: beat 250g pork lard until fluffy. Add 800g corn masa, 1.5 teaspoons salt and 1 teaspoon baking powder. Gradually add bean broth until you have a soft, manageable dough that does not stick.
💡 The masa is ready when a small piece floats in a glass of water.
4
Wash 6 hoja santa leaves and tear into large pieces, removing the thick central stem.
💡 Hoja santa is delicate; keep pieces visible among the beans.
5
Spread 3–4 tablespoons of masa onto the centre of each banana leaf, forming a 15x10cm rectangle. Add 2 tablespoons of beans and a piece of hoja santa. Fold and wrap tightly.
💡 Tie with strips of banana leaf or kitchen string to keep them closed.
6
Stand the tamales upright in a steamer over boiling water. Cover with extra banana leaves. Steam for 75–90 minutes over medium-high heat.
💡 The tamales are ready when the masa peels cleanly from the leaf.