Mexican Tamales

Learn how to make Mexican Tamales at home with these simple step-by-step instructions. These authentic Mexican tamales are filled with a rich red chile beef, all wrapped in fluffy masa dough. Perfect for family gatherings, celebrations, or simply to enjoy on a cozy weekend, this dish stands out due to its complex flavors and satisfying texture.

Why You’ll Love This Recipe

• Authentic Flavor: Enjoy the deep, rich taste of traditional Mexican cuisine with every bite.
• Versatile Filling Options: Customize your tamales with different fillings like chicken or veggies for a personal touch.
• Perfect for Gatherings: Ideal for parties or family get-togethers; everyone loves tamales!
• Satisfying and Hearty: A filling meal that combines protein and carbs in one delicious package.
• Fun Cooking Experience: Involve family and friends in the assembly process for a memorable cooking adventure.

Tools and Preparation

Before jumping into the recipe, gather some essential tools that will make your tamale-making experience smooth and enjoyable.

Essential Tools and Equipment

• Large mixing bowl
• Blender
• Dutch oven or large pot
• Steamer pot
• Corn husks

Importance of Each Tool

• Blender: Essential for creating a smooth chile sauce that infuses your tamales with flavor.
• Dutch oven: Provides even heat for cooking the beef, ensuring it becomes tender and flavorful.
• Steamer pot: Allows you to steam the tamales perfectly, resulting in a fluffy masa texture.

Ingredients

For the Chile Sauce:

• 3 ounces guajillo chiles, (rinsed, stemmed, and seeded)
• 3 ounces ancho chiles, (rinsed, stemmed, and seeded)
• Water, (as needed)
• 1 ½ teaspoons garlic powder
• 3 teaspoons kosher salt, (divided)
• ¾ teaspoon ground cumin
• 2 tablespoons olive oil

For the Beef Filling:

• 2 ½ pounds boneless beef shoulder, (cut into large 4-inch chunks)
• 1 bay leaf

For the Masa Dough:

• 8 ¼ cups masa harina, (about half of a 4.4 lb bag of Maseca)
• 1 ¾ tablespoons fine salt
• 1 tablespoon baking powder
• 1 ¾ cups canola or avocado oil
• 7 cups broth, (chicken, beef, or vegetable, plus more as needed)

For Assembly:

• 50 corn husks, (about ½-¾ pound bag)
• Hot water, (as needed)

How to Make Mexican Tamales

Step 1: Prepare the Corn Husks

Add the corn husks to a large bowl or pot. Pour enough hot water over them to cover completely. Cover the bowl with foil or plastic wrap and let soak for 1 hour to soften them up.

Step 2: Make the Chile Sauce

Add the guajillo chiles and ancho chiles to a medium pot along with enough water to cover them completely. Bring to a boil over high heat. Remove from heat after boiling, cover, and let soak for 10 minutes until softened.

Step 3: Blend the Sauce

Using a slotted spoon, transfer softened chiles to a blender. Add 1 cup of chile-soaked water, 1 ½ cups of fresh water, garlic powder, 1 ½ teaspoons kosher salt, and ground cumin. Blend until completely smooth. If necessary, strain through a fine mesh strainer to remove solids.

Step 4: Cook the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Season beef with remaining kosher salt. Sear meat in batches on all sides until browned.

Step 5: Simmer the Beef Filling

Return all seared meat back to the pot. Pour in blended red chile sauce and add bay leaf. Bring mixture to boil then reduce heat to low. Cover and simmer for about 2½ hours until beef is fall-apart tender.

Step 6: Make the Masa Dough

In a very large mixing bowl or pot, combine masa harina, fine salt, and baking powder. Mix well.

Step 7: Combine Ingredients for Masa

Add canola or avocado oil into the masa mixture; mix using hands until crumbly yet holds shape when pressed together.

Step 8: Add Broth

Gradually add broth while mixing for about 3-5 minutes until dough is soft and spreadable like thick hummus.

Step 9: Prepare Corn Husks Again

Drain soaked corn husks; pat dry and lay flat on a baking sheet for easy access during assembly.

Step 10: Spread Masa onto Corn Husk

Grab a corn husk smooth side up; place heaping spoonful of masa in center; spread into large square shape leaving top third empty.

Step 11: Add Filling

Place spoonful of filling down center of dough; use only about 1-2 tablespoons per tamal—be careful not to overstuff!

Step 12: Fold Tamales

Fold long edges of corn husk together like closing a book; then fold pointy edge up so one side remains open.

Step 13: Prepare Steamer Pot

Fill bottom of steamer pot with water; add penny/coin inside pot before placing steamer insert. Arrange tamales upright with open ends facing up against sides of pot.

Step 14: Steam Tamales

Cover tightly with lid; bring water to boil—listen for coin rattle! Reduce heat to medium-low; cook for about 2½ hours until masa is fully cooked through.

Step 15: Check Doneness

Remove one tamal from steamer after cooking time; let sit for about 10 minutes. If husk peels away easily from masa it’s done; if gooey/sticky return tamal to steam longer.

Step 16: Serve

Let tamales cool slightly before serving so they firm up making unwrapping easier! Enjoy your homemade Mexican Tamales!

How to Serve Mexican Tamales

Serving Mexican tamales is an enjoyable experience that can be enhanced with various accompaniments and presentations. Here are some creative ways to present your delicious tamales.

Add Fresh Toppings

• Sour Cream: A dollop of sour cream adds a creamy texture and balances the flavors.
• Salsa Verde: This green salsa provides a zesty kick that complements the richness of the tamales.
• Chopped Cilantro: Sprinkle fresh cilantro on top for a burst of color and herbal flavor.
• Lime Wedges: Serve with lime wedges to add a refreshing citrus squeeze just before eating.

Pair with Sides

• Mexican Rice: A flavorful side dish that pairs well with tamales, adding extra heartiness to your meal.
• Refried Beans: Creamy refried beans are a traditional accompaniment that enhances the overall taste.
• Guacamole: This creamy avocado dip adds richness and pairs perfectly with the savory filling of the tamales.

Create a Tamale Platter

• Variety of Fillings: Offer tamales with different fillings like chicken or cheese alongside your beef tamales for variety.
• Colorful Presentation: Arrange them on a platter with toppings and sides for an eye-catching display.

How to Perfect Mexican Tamales

Making perfect Mexican tamales requires attention to detail and technique. Here are some tips to enhance your tamale-making skills.

• Bold masa consistency: Ensure the masa dough is moist but not too wet. It should hold together when formed but still spread easily.
• Bold soak corn husks properly: Soaking the corn husks in hot water is crucial; it makes them pliable and easy to work with.
• Bold steam effectively: Make sure your steamer pot has enough water throughout cooking; this prevents drying out.
• Bold check for doneness: Test one tamal after steaming; if it peels away from the husk easily, they are done cooking.
• Bold use quality ingredients: Fresh, high-quality ingredients will enhance the flavor of your tamales significantly.

Best Side Dishes for Mexican Tamales

Pairing side dishes with your Mexican tamales can elevate your meal experience. Here are some excellent options that complement their flavors beautifully.

1. Mango Salsa: This fruity salsa adds sweetness and brightness, making it a refreshing counterpart to savory tamales.
2. Elote (Mexican Street Corn): Grilled corn on the cob slathered in mayo, cheese, and chili powder offers a rich and spicy side dish.
3. Chiles Rellenos: Stuffed peppers filled with cheese provide an extra layer of flavor and texture alongside tamales.
4. Cabbage Salad: A light cabbage salad dressed with lime juice adds crunch and balance to heavy dishes like tamales.
5. Pico de Gallo: Fresh diced tomatoes, onions, cilantro, and jalapeños create a vibrant topping or side that enhances flavors.
6. Potato Salad: A creamy potato salad can serve as a comforting side dish that pairs well with the spices in the tamales.
7. Grilled Vegetables: Seasonal grilled veggies bring color and healthiness to your plate while complementing the main dish’s flavors.
8. Rice & Beans Combo: A classic combination that rounds out any meal, providing additional protein and fiber alongside your tamales.

Common Mistakes to Avoid

Making Mexican tamales can be a rewarding experience, but there are common pitfalls to watch out for.

• Incorrectly prepared corn husks: If the corn husks aren’t soaked long enough, they will be too stiff to wrap your tamales properly. Soak them for at least 1 hour in hot water.
• Overstuffing the tamales: Adding too much filling can cause the tamales to burst open during cooking. Use only about 1-2 tablespoons of filling per tamale for best results.
• Not checking masa consistency: If your masa dough is too dry or too wet, it won’t cook correctly. The dough should feel soft and spreadable, similar to thick hummus.
• Skipping the steaming time: Undercooking your tamales will leave them gooey and unappetizing. Steam them for the full 2 ½ hours for perfectly cooked masa.
• Ignoring doneness checks: Always test one tamal after steaming. If it sticks to the husk, it needs more time. Don’t skip this step to ensure all tamales are done right.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Make sure they are completely cooled before sealing.

Freezing Mexican Tamales

• Wrap individually in plastic wrap or aluminum foil and place in a freezer-safe bag.
• They can be frozen for up to 3 months.

Reheating Mexican Tamales

• Oven: Preheat to 350°F (175°C). Wrap tamales in foil and heat for about 20-25 minutes.
• Microwave: Place a damp paper towel over the tamale and microwave on medium power for 2-3 minutes until heated through.
• Stovetop: Steam in a pot with a little water for about 10 minutes until warmed.

Frequently Asked Questions

Here are some common questions about making Mexican tamales.

Can I use different fillings for Mexican Tamales?

Yes! You can customize your filling with chicken, turkey, or vegetables to suit your taste preferences.

How do I know when my Mexican Tamales are done?

After steaming, if the husk pulls away easily from the masa, they’re ready. If not, steam longer and check again.

What can I serve with Mexican Tamales?

Pair them with sides like rice, beans, or salsa for a complete meal. They also go well with guacamole!

How do I make masa without lard?

You can use vegetable oil or shortening instead of lard when making your masa dough for a plant-based option.

Can I freeze leftover Mexican Tamales?

Absolutely! Just wrap each one well and store them in the freezer. They keep well for up to three months.

Final Thoughts

Mexican tamales are not just delicious; they’re also versatile and perfect for any occasion. Feel free to customize the fillings based on what you have on hand or your favorite flavors. Try this recipe today and enjoy a taste of authentic Mexican cuisine!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Tamales

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• Author: Aileen
• Total Time: 3 hours 30 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the rich flavors of authentic Mexican cuisine with this homemade tamale recipe. These delightful tamales feature a savory beef filling enveloped in fluffy masa dough, creating a comfort food experience perfect for family gatherings or cozy weekends at home. The process may seem intricate, but with clear steps and vibrant ingredients, you can create a dish that is both satisfying and enjoyable to share. Customize your tamales with various fillings like chicken or vegetables to suit every palate, making this dish a versatile option for any occasion.

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Ingredients

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• 3 ounces guajillo chiles, rinsed, stemmed, and seeded
• 3 ounces ancho chiles, rinsed, stemmed, and seeded
• Water, as needed
• 1 ½ teaspoons garlic powder
• 3 teaspoons kosher salt, divided
• ¾ teaspoon ground cumin
• 2 tablespoons olive oil
• 2 ½ pounds boneless beef shoulder, cut into large 4-inch chunks
• 1 bay leaf
• 8 ¼ cups masa harina, about half of a 4.4 lb bag of Maseca
• 1 ¾ tablespoons fine salt
• 1 tablespoon baking powder
• 1 ¾ cups canola or avocado oil
• 7 cups broth, chicken, beef, or vegetable, plus more as needed
• 50 corn husks, about ½–¾ pound bag
• Hot water, as needed

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Instructions

1. Soak corn husks in hot water for 1 hour.
2. Prepare the chile sauce by boiling guajillo and ancho chiles until softened, then blend with seasonings.
3. Sear seasoned beef in olive oil until browned. Simmer with blended chile sauce and bay leaf for 2½ hours until tender.
4. Combine masa harina, salt, baking powder, and oil; gradually mix in broth until soft and spreadable.
5. Assemble tamales by spreading masa on corn husks, adding filling, folding, and steaming for 2½ hours.

• Prep Time: 60 minutes
• Cook Time: 150 minutes
• Category: Main
• Method: Steaming
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tamale (100g)
• Calories: 280
• Sugar: 0g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 70mg