Black Bean and Holy Leaf Tamales
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
£24.49
Total cost
£2.04
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
280
Calories
9g
Protein
44g
Carbohydrates
8g
Fat
7g
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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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