Name: Mexican Tamales
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Mexican
Ingredients: 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)

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.

Ingredients

Scale

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

Soak corn husks in hot water for 1 hour.
Boil guajillo and ancho chiles until softened; blend with garlic powder, salt, and cumin until smooth.
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.
Mix masa harina with baking powder; add oil and gradually incorporate broth until dough is moist.
Spread masa on soaked corn husks, fill with beef mixture, fold tamales, and steam for approximately 2.5 hours.
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