Mexican Tamales

Learn how to make Mexican Tamales at home with these simple step-by-step instructions. These delicious tamales are perfect for family gatherings, holidays, or any occasion where you want to impress your guests with authentic flavors. The combination of tender red chile beef wrapped in fluffy masa dough makes them a standout dish that everyone will love.

Why You’ll Love This Recipe

• Authentic Flavor: Experience the rich taste of traditional Mexican cuisine right in your kitchen.
• Customizable Filling: Easily swap out the beef for chicken, cheese, or vegetables to suit your preferences.
• Perfect for Meal Prep: Make a large batch and freeze for future meals, saving time on busy days.
• Family-Friendly Cooking: Involve kids or friends in assembling the tamales for a fun cooking experience.
• Great for Celebrations: Serve these tamales at parties and holidays to delight your guests with homemade goodness.

Tools and Preparation

Before diving into making Mexican tamales, gather all necessary tools to streamline the process. This will help you stay organized and make the preparation smooth.

Essential Tools and Equipment

• Large mixing bowl
• Dutch oven or large pot
• Blender
• Steamer pot
• Slotted spoon

Importance of Each Tool

• Blender: Essential for creating a smooth chile sauce that forms the base of your filling.
• Dutch oven: Provides even heat distribution for cooking the beef until tender.
• Steamer pot: Ensures that your tamales cook evenly while retaining moisture.

Ingredients

Learn how to make tamales at home with these simple step-by-step instructions. These authentic Mexican tamales are filled with a red chile beef wrapped in a fluffy masa dough.

Ingredients:
– 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 ((see Notes for making masa with lard))
– 7 cups broth ((chicken, beef, or vegetable, plus more as needed))
– 50 corn husks ((about ½-¾ pound bag))
– Hot water, (as needed)

How to Make Mexican Tamales

Step 1: Prep 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.

Step 2: Make the Chile Sauce

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

Step 3: Blend the Sauce

Using a slotted spoon, transfer softened chiles into a blender. Add 1 cup of chile-soaked water, 1 ½ cups fresh water, garlic powder, 1 ½ teaspoons kosher salt, and ground cumin. Blend until smooth. If not smooth enough, strain through a fine mesh strainer.

Step 4: Cook the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Season beef with remaining kosher salt; sear on all sides until browned, working in batches if necessary.

Step 5: Simmer the Beef

Return all seared meat to the pot; carefully pour in blended red chile sauce and stir in bay leaf. Bring to boil then reduce heat to low. Cover and simmer for about 2 ½ hours until meat is tender.

Step 6: Prepare Masa Dough

In a large mixing bowl or pot, combine masa harina, fine salt, and baking powder; stir together to mix well.

Step 7: Incorporate Oil

Add canola or avocado oil into masa mixture. Use hands to mix until well combined; it should feel slightly crumbly yet hold shape when pressed together.

Step 8: Add Broth

Pour in broth gradually while mixing for about 3–5 minutes until dough is moist like thick hummus; adjust consistency as needed by adding more broth or masa harina.

Step 9: Finalize Corn Husks

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

Step 10: Spread Masa on Corn Husks

Take one corn husk with smooth side up on your palm or plate. Place heaping spoonful of masa in center; spread into thin layer leaving top third empty.

Step 11: Add Filling

Spoon filling down center of masa layer; use about 1–2 tablespoons per tamal without overstuffing.

Step 12: Fold Tamales

Fold long edges together like closing a book then fold pointy edge up so only one end remains open. Set aside while assembling remaining tamales.

Step 13: Prepare Steamer Pot

Fill bottom of steamer pot with water; add penny/coin at bottom before covering with steamer insert. Arrange tamales upright inside steamer facing open end up.

Step 14: Steam Tamales

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

Step 15: Check Doneness

Remove one tamal after steaming; let sit for about ten minutes. If husk separates easily from masa it’s done — if sticky steam longer as needed.

Step 16: Serve

Carefully remove tamales from pot; allow cooling for ten minutes before serving which helps them firm up nicely for easier unwrapping!

How to Serve Mexican Tamales

Serving Mexican tamales is a delightful experience that brings together family and friends. These flavorful treats can be enjoyed in various ways, enhancing their deliciousness with complementary sides and sauces.

With Traditional Salsa

• Fresh Salsa Verde: This zesty green sauce made from tomatillos adds a refreshing contrast to the rich flavors of tamales.
• Pico de Gallo: A mix of diced tomatoes, onions, cilantro, and lime juice that adds crunch and brightness.

Accompanied by Creamy Toppings

• Crema Mexicana: A drizzle of this tangy cream provides a rich finish that balances the spices in the tamales.
• Queso Fresco: Crumbled cheese on top enhances flavor and adds a creamy texture.

Served with Hearty Sides

• Mexican Rice: Fluffy rice cooked with tomato sauce complements the tamales perfectly.
• Refried Beans: These savory beans are a classic side that pairs well with the masa dough’s texture.

Enjoyed as a Snack

• Tamale Wraps: Serve leftovers wrapped in corn husks for a fun snack option at parties or gatherings.
• Tamale Sliders: Combine tamale filling with mini tortillas for easy-to-eat sliders at your next event.

How to Perfect Mexican Tamales

Perfecting your Mexican tamales takes practice and attention to detail. Here are some tips to ensure they come out delicious every time:

• Use Fresh Ingredients: Always opt for fresh chiles and quality masa harina for the best flavor.
• Soak Corn Husks Well: Ensure the husks are fully softened by soaking them in hot water for at least an hour before use.
• Don’t Overfill: Use just enough filling to prevent bursting during cooking; about 1-2 tablespoons should suffice.
• Steam Properly: Make sure your steamer has enough water throughout the cooking process to keep the steam consistent.
• Test for Doneness: Allow tamales to cool slightly before checking if they peel away easily from the husk.

Best Side Dishes for Mexican Tamales

Pairing side dishes with your Mexican tamales can elevate your meal. Here are some great side options:

1. Guacamole: Creamy avocado dip that adds richness and flavor; serve it with tortilla chips or alongside tamales.
2. Chips and Salsa: A crunchy starter that prepares your taste buds for the main dish; vibrant salsa adds freshness.
3. Corn Salad: A sweet and tangy salad made from fresh corn, lime, and cilantro that complements the savory tamales.
4. Elote (Mexican Street Corn): Grilled corn on the cob topped with mayo, cheese, and chili powder is a fan favorite.
5. Black Bean Soup: A hearty soup that pairs well with the flavors of beef-filled tamales; serve it warm.
6. Pickled Vegetables: Tangy pickles add a refreshing crunch and balance out the richness of tamales.

Common Mistakes to Avoid

Making Mexican tamales at home can be a rewarding experience, but there are common mistakes that can lead to less-than-perfect results.

• Skipping the soaking process: Not soaking the corn husks will make them difficult to fold and could result in tearing. Always soak them for at least an hour.
• Overstuffing the tamales: Adding too much filling can cause the tamales to burst during cooking. Use just 1-2 tablespoons of filling per tamal.
• Not checking the masa consistency: If the masa is too dry or too wet, it won’t cook properly. Aim for a consistency similar to thick hummus.
• Rushing the steaming process: Steaming tamales too quickly can lead to uneven cooking. Allow enough time for them to steam thoroughly.
• Ignoring doneness checks: Not testing a tamal for doneness can leave you with undercooked masa. Always check if the husk peels away easily before serving.

Refrigerator Storage

• Store leftover tamales in an airtight container.
• They can be kept in the refrigerator for up to 4 days.

Freezing Mexican Tamales

• Wrap tamales individually in plastic wrap or aluminum foil.
• Place them in a freezer-safe bag or container, where they can last up to 3 months.

Reheating Mexican Tamales

• Oven: Preheat your oven to 350°F (175°C). Wrap tamales in foil and heat for about 20-25 minutes until warm.
• Microwave: Place a tamal on a microwave-safe plate and cover it with a damp paper towel. Heat for about 1-2 minutes until hot.
• Stovetop: Steam tamales over boiling water for about 10-15 minutes, ensuring they become heated through without drying out.

Frequently Asked Questions

What are Mexican Tamales?

Mexican tamales are traditional dishes made of masa dough filled with various ingredients, such as meats or vegetables, and wrapped in corn husks before steaming.

How do I make masa for Mexican Tamales?

To make masa, mix masa harina with salt, baking powder, and oil, then gradually add broth until you achieve a soft and spreadable consistency.

Can I use different fillings for my Mexican Tamales?

Yes! You can customize your tamales with different fillings like cheese, vegetables, or even sweet options like fruits.

How long do Mexican Tamales take to cook?

Typically, Mexican tamales need about 2.5 hours of steaming time to ensure that the masa is fully cooked and tender.

Can I prepare Mexican Tamales ahead of time?

Absolutely! You can assemble and freeze them before cooking or prepare them a day ahead and store them in the fridge until you’re ready to steam.

Final Thoughts

Mexican tamales are not only delicious but also versatile. With countless filling options and flavors, they can be customized to suit any palate. Whether you’re preparing them for a special occasion or just because you crave something hearty, give this recipe a try!

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: Jennifer
• Total Time: 3 hours
• Yield: Approximately 10 servings 1x

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Description

Learn how to create authentic Mexican Tamales at home with this easy and flavorful recipe. These delightful tamales combine tender red chile beef wrapped in fluffy masa dough, making them a perfect dish for family gatherings, holidays, or impressing your guests with traditional flavors. Not only are they delicious, but they’re also customizable—swap beef for chicken, cheese, or veggies to suit your taste. With simple preparation steps and the ability to freeze leftovers, you can enjoy these savory treats any time.

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Ingredients

Scale 1x2x3x

• 3 ounces guajillo chiles
• 3 ounces ancho chiles
• 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 (see Notes for making masa with lard)
• 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. Boil guajillo and ancho chiles until softened; blend with garlic powder, salt, and cumin until smooth.
3. Sear seasoned beef in olive oil until browned; simmer in the blended chile sauce with a bay leaf for about 2.5 hours until tender.
4. Mix masa harina with baking powder; add oil and gradually incorporate broth until dough is moist.
5. Spread masa on soaked corn husks, fill with beef mixture, fold tamales, and steam for approximately 2.5 hours.
6. Check doneness by ensuring the masa separates easily from the husk before serving.

• Prep Time: 30 minutes
• Cook Time: 150 minutes
• Category: Main
• Method: Steaming
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tamal (120g)
• Calories: 290
• Sugar: 2g
• Sodium: 460mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 50mg