How to Make Acoyote Bean and Corn Tamales

Craft acoyote bean and corn tamales by grinding corn, adding lard, eggs, and beans, rolling them into cigar-like bundles, and wrapping in avocado and corn husk leaves. Steam to perfection for a unique, savory twist on traditional tamales!

How to Make Acoyote Bean and Corn Tamales
Savor the flavors of tradition with a twist – acoyote bean and corn tamales, wrapped in avocado leaves, ready to delight.

Tamales have long held a special place in the hearts and stomachs of food enthusiasts. These delectable parcels, often wrapped in corn husks or banana leaves, come in various flavors and are a beloved staple in Latin American cuisine. However, when it comes to tamales with a unique twist, the acoyote bean and corn tamales take the spotlight. In this article, we're going to explore the unconventional yet delightful way of crafting these one-of-a-kind tamales.


Before embarking on your culinary adventure, ensure you have the following ingredients at the ready:

  • 500 grams of corn
  • 400 grams of lard
  • 2 eggs
  • Tequezquite water
  • Salt
  • 500 grams of acoyote beans
  • 20 avocado leaves
  • 1 bunch of totomoxtle leaves (corn husks)


  1. Corn Preparation: Start by taking your 500 grams of corn and treating it with nixtamal, giving it a quick boil. Nixtamalization is a traditional method involving an alkali solution that enhances the flavor and nutritional value of corn. After boiling, grind the corn to a fine consistency. Pass the resulting dough through an ayate (a traditional Mexican grinding cloth) and then again through a metate (a grinding stone), ensuring a smooth and uniform texture.
  2. Melt the Lard: In a separate pan, melt the 400 grams of lard. Let it sizzle and brown slightly; this will add a rich, smoky depth to your tamale mixture.
  3. Egg-citement: Now, break the 2 eggs into the lard. Add a touch of tequezquite water, which is essentially water infused with mineral salts, and some ground salt to taste. Mix this concoction with your finely ground corn dough, creating a creamy and savory blend.
  4. Bean Magic: It's time to work on the acoyote beans. These must be ayocote beans. Wash them thoroughly to remove any remaining tequezquite from the cooking process. Then, grind the beans into a dry paste. Fry this paste slightly to intensify the flavor without overcooking.
  5. Blend and Roll: Once your beans are ready, add the necessary amount of salt to taste. Now, take a portion of the bean paste and spread it onto the corn dough. Split this combination in half and roll it up, as if you were crafting a cigar, applying gentle pressure to ensure a compact structure. Place this rolled mixture onto the remaining half and roll it up again, creating long, cigar-like bundles.
  6. Leafy Enchantment: The next step is to divide the dough into smaller portions. Wrap each piece in avocado leaves, which will impart a subtle, earthy aroma to your tamales. To add an extra layer of authenticity and aesthetics, encase the avocado-wrapped tamales in totomoxtle leaves, which are corn husks.
  7. Steaming Success: Finally, cook your tamales. Place them in a steamer, ensuring they are well-secured within the leaves. Steam them to perfection, just like you would with any other tamale.
Crafting these acoyote bean tamales is an art, blending corn, beans, and tradition for a truly unique culinary experience.
Crafting these acoyote bean tamales is an art, blending corn, beans, and tradition for a truly unique culinary experience.


  • For a richer flavor, use both lard and shortening in the masa.
  • If you don't have avocado leaves, you can use banana leaves or parchment paper instead.
  • To prevent the tamales from sticking to the steamer basket, grease the basket with a bit of oil or lard.
  • If you're making a large batch of tamales, you can freeze them for later. To freeze the tamales, simply wrap them in plastic wrap and then place them in a freezer-safe bag. When you're ready to cook them, simply thaw them overnight in the refrigerator and then steam them as directed.


  • Tequezquite water: Tequezquite is a type of alkaline salt that is traditionally used to nixtamalize corn. It can be found in Mexican grocery stores.
  • Masa: Masa is a type of dough made from ground corn. It is used to make various Mexican dishes, including tamales, tortillas, and pupusas.
  • Avocado leaves: Avocado leaves are used to wrap tamales to give them a unique flavor and aroma. They are also edible, but they are typically removed before eating the tamale.
  • Totomoxtle leaves: Totomoxtle leaves are the outer husks of corn. They are used to wrap tamales to keep them moist and prevent them from sticking together while they are steaming.

With this process, you've unlocked the secrets of making acoyote bean and corn tamales. These tamales, infused with the richness of beans, the creaminess of corn, and the fragrant embrace of avocado and corn husks, are a unique twist on a classic delicacy. Savor their exquisite flavor and share your culinary creation with friends and family, as this unusual recipe is sure to impress all who have the pleasure of tasting it.