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.
Ingredients
Scale
- 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
Instructions
- Soak corn husks in hot water for 1 hour.
- Prepare the chile sauce by boiling guajillo and ancho chiles until softened, then blend with seasonings.
- Sear seasoned beef in olive oil until browned. Simmer with blended chile sauce and bay leaf for 2½ hours until tender.
- Combine masa harina, salt, baking powder, and oil; gradually mix in broth until soft and spreadable.
- 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