Black bean tamales with fresh goat cheese (Tamal de frijoles negros con queso de cabra) from Fiesta at Rick's: Fabulous Food, Luscious Libations, Great Times with Friends by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Three-chile salsa (Salsa de tres chiles)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chennes on August 12, 2010

    I'd use as strong a cheese as you can find here, since it has to stand up to the corn and lard. Also, Bayless's "double-beating" technique produces fantastic tamales, so be sure to leave yourself time to do it. Finally, as with all tamales, if you can find a source of freshly-rendered lard, the flavor is miles better than the shelf-stable stuff in the cans.

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