Mexican Tamales

Learn how to make Mexican Tamales at home with these simple step-by-step instructions. These authentic tamales are perfect for family gatherings, celebrations, or just a cozy night in. Filled with savory red chile beef and wrapped in fluffy masa dough, they offer a unique blend of flavors that will elevate any occasion. Whether you’re new to making tamales or looking to refine your skills, this recipe is sure to impress family and friends.

Why You’ll Love This Recipe

• Authentic Flavor: Experience the true taste of Mexico with traditional ingredients and techniques.
• Perfect for Gatherings: Ideal for parties, holidays, or potlucks where everyone can enjoy homemade goodness.
• Customizable Filling: While this recipe features red chile beef, feel free to experiment with different fillings like cheese or veggies.
• Fun Activity: Making tamales is a great way to bond with family or friends as you prepare and assemble together.
• Make Ahead Option: Prepare and freeze tamales for a quick meal anytime you crave this delicious dish.

Tools and Preparation

Before diving into making Mexican tamales, gather your tools and equipment. Having everything ready will streamline the process and make it more enjoyable.

Essential Tools and Equipment

• Large bowl or pot
• Blender
• Large Dutch oven or pot
• Steamer pot
• Baking sheet

Importance of Each Tool

• Blender: Essential for creating a smooth chile sauce that adds rich flavor to your tamales.
• Steamer Pot: This tool ensures even cooking of the tamales, keeping them moist and fluffy.

Ingredients

To make these delicious Mexican tamales, you’ll need the following ingredients:

For the Beef Filling

• 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

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, (see Notes for making masa with lard*)
• 7 cups broth, (chicken, beef, or vegetable, plus more as needed)

For Wrapping

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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

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 them soak for 1 hour to soften.

Step 2: Make the Chile Sauce

Add guajillo chiles and ancho chiles to a medium pot filled with enough water to cover them. 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 to a blender. Add 1 cup of soaking water, 1 ½ cups fresh water, garlic powder, remaining kosher salt, and ground cumin. Blend until smooth. If necessary, 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. Working in batches, sear meat on all sides until browned.

Step 5: Combine Meat and Sauce

Return seared beef to the pot. Pour in blended red chile sauce and add 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 well.

Step 7: Mix in Oil

Add canola or avocado oil into the masa mixture. Use your hands to mix until crumbly yet holds shape when pressed.

Step 8: Add Broth

Gradually mix in broth for about 3-5 minutes until dough is soft like thick hummus. Adjust texture as needed by adding more broth or masa harina.

Step 9: Finish Prepping Corn Husks

Drain soaking water from corn husks and pat dry. Lay flat on a baking sheet for easy access while assembling.

Step 10: Spread Masa onto Corn Husks

Take one corn husk with smooth side up on your hand or plate. Place heaping spoonful of masa in center area; spread into large square leaving top third empty.

Step 11: Add Filling

Place spoonful of beef filling along center of dough—aim for about 1-2 tablespoons without overstuffing.

Step 12: Fold Tamales

Fold long edges of husk together like closing a book; fold pointy edge up leaving one side 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 placing steamer insert on top. Arrange tamales upright with open ends facing up against sides.

Step 14: Steam Tamales

Cover tightly with lid over high heat until boiling—listen for rattling coin! Reduce heat to medium-low; cook for about 2½ hours until masa is fully cooked.

Step 15: Check Doneness

Remove one tamal from steamer; let cool for about ten minutes. If husk peels away easily from masa it’s done; otherwise steam an additional fifteen minutes before checking again.

Step 16: Serve

Take out tamales from pot; allow cooling for around ten minutes before serving which helps firm up their texture making unwrapping easier!

How to Serve Mexican Tamales

Serving Mexican tamales is a delightful experience that can be enhanced by pairing them with various accompaniments. There are countless ways to enjoy these flavorful treats, whether you prefer traditional toppings or modern twists.

Traditional Toppings

• Salsa Verde: This tangy green salsa made from tomatillos adds a bright flavor that complements the masa and beef filling.
• Mexican Crema: A drizzle of this creamy, slightly tangy sauce enriches the tamales and balances their savory taste.
• Cotija Cheese: Crumbled cotija cheese offers a salty kick that pairs well with the richness of the tamale.

Modern Accompaniments

• Guacamole: Creamy guacamole brings a fresh element that contrasts beautifully with the hearty tamales.
• Pickled Jalapeños: These add a zesty heat that enhances the overall flavor profile, making each bite exciting.
• Fresh Cilantro: Chopped cilantro provides a burst of freshness and aroma, elevating your tamale experience.

Sides and Salads

• Refried Beans: A classic side dish that adds protein and creaminess, refried beans work perfectly with tamales.
• Mexican Street Corn Salad: This vibrant salad features corn, lime, and spices, making it an excellent complement to your meal.

How to Perfect Mexican Tamales

To create truly exceptional Mexican tamales, attention to detail in each step is key. Here are some helpful tips to ensure your tamales come out perfect every time.

• Use Fresh Ingredients: Fresh chiles and high-quality masa harina result in better flavors. Always opt for the best ingredients available.
• Soak Corn Husks Properly: Soaking the corn husks until they are pliable prevents them from tearing when wrapping your tamales.
• Achieve the Right Masa Consistency: The masa dough should be soft yet not too wet. Adjust broth as necessary for optimal texture.
• Don’t Overfill: Use just enough filling to prevent bursting during cooking. A little goes a long way in creating balanced flavors.
• Steam Correctly: Ensure there is enough water in your steamer pot and check on it periodically to keep it boiling for even cooking.
• Rest Before Serving: Allowing tamales to rest for 10 minutes after steaming helps firm them up and makes unwrapping easier.

Best Side Dishes for Mexican Tamales

Pairing your Mexican tamales with delicious side dishes can elevate your mealtime experience. Here are some fantastic options that work well alongside tamales.

1. Spanish Rice: This fluffy rice cooked with tomatoes and spices complements the bold flavors of tamales wonderfully.
2. Chili Con Queso: A cheesy dip made with melted cheese and diced peppers adds a rich indulgence perfect for dipping.
3. Pico de Gallo: This fresh tomato salsa provides a refreshing contrast to the hearty tamales while adding color to your plate.
4. Black Bean Salad: A nutritious mix of black beans, corn, and bell peppers topped with lime dressing is both healthy and tasty.
5. Avocado Salad: Simple yet effective, slices of avocado drizzled with lime juice bring creaminess to balance out spicy flavors.
6. Zucchini Fritters: Crispy fritters offer a crunchy texture that contrasts nicely with the soft masa of the tamale.

Common Mistakes to Avoid

Making Mexican tamales at home can be fun, but there are common mistakes that can ruin your experience. Here are a few to watch out for:

• Not soaking the corn husks – Skipping this step can lead to dry and brittle husks that break easily. Always soak them in hot water for at least an hour to ensure they are pliable.
• Overfilling the tamales – It’s tempting to add a lot of filling, but overstuffing can cause the tamales to burst during cooking. Use just 1-2 tablespoons of filling per tamal for the best results.
• Ignoring masa consistency – If your masa dough is too dry or too wet, it won’t cook properly. Aim for a soft, spreadable consistency similar to thick hummus.
• Not testing for doneness – Failing to check if the tamales are fully cooked can lead to disappointment. Always test one tamal by letting it sit; if the husk peels away easily, they’re ready.
• Using the wrong type of broth – The flavor of your Mexican tamales depends on the broth used. Make sure you use a rich chicken, beef, or vegetable broth to enhance the overall taste.

Refrigerator Storage

• Store leftover tamales in an airtight container.
• They can last up to 4 days in the refrigerator.
• To maintain moisture, consider wrapping them in plastic wrap before placing them in a container.

Freezing Mexican Tamales

• Place cooled tamales in a freezer-safe bag or container.
• They will keep well for up to 3 months in the freezer.
• For best results, freeze tamales individually; this prevents them from sticking together.

Reheating Mexican Tamales

• Oven – Preheat your oven to 350°F (175°C). Wrap tamales in foil and heat for about 20-30 minutes.
• Microwave – Place tamales on a microwave-safe plate and cover with a damp paper towel. Heat for 1-2 minutes or until warm.
• Stovetop – Steam your tamales over boiling water for about 15 minutes until heated through. This method keeps them moist.

Frequently Asked Questions

What are Mexican Tamales?

Mexican tamales are traditional dishes made from masa dough filled with various ingredients and wrapped in corn husks before being steamed. They can contain meats, cheeses, vegetables, or even sweet fillings.

Can I make vegetarian Mexican Tamales?

Absolutely! You can fill your tamales with beans, cheese, vegetables, or other plant-based options. Just ensure that your masa does not contain lard if you want them fully vegetarian.

How long do Mexican Tamales take to cook?

Typically, it takes about 2 ½ hours to steam Mexican tamales properly. It’s essential to check for doneness by ensuring that the masa separates easily from the husk.

Can I customize my Mexican Tamale filling?

Yes! The beauty of making homemade Mexican tamales is their versatility. You can experiment with different meats, cheeses, and spices according to your taste preferences.

Final Thoughts

Making authentic Mexican tamales at home is a rewarding culinary adventure that brings family and friends together. With options for customization, you can create unique flavors that suit any palate. Don’t hesitate—give this recipe a try and enjoy delicious homemade tamales!

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Mexican Tamales

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• Author: Sofia
• Total Time: 3 hours
• Yield: Approximately 12 servings 1x

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Description

Experience the rich flavors and warmth of Mexico in your kitchen with our authentic Mexican Tamales recipe. These delightful treats, filled with savory red chile beef, are wrapped in light and fluffy masa dough, making them perfect for family gatherings or cozy nights at home. With easy step-by-step instructions, you’ll learn how to create these delicious morsels that can be customized to suit your taste. The fun doesn’t stop at the cooking—making tamales is a wonderful way to bond with loved ones. Plus, you can prepare them ahead of time and freeze for a quick meal whenever you crave comfort food.

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Ingredients

Scale 1x2x3x

• 3 ounces guajillo chiles
• 3 ounces ancho chiles
• 2 ½ pounds boneless beef shoulder
• 8 ¼ cups masa harina
• 1 ¾ cups canola or avocado oil
• 7 cups broth (chicken, beef, or vegetable)
• 50 corn husks

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Instructions

1. Soak corn husks in hot water for 1 hour to soften.
2. Boil guajillo and ancho chiles until softened, then blend with water and spices to make the sauce.
3. Sear beef in olive oil until browned; combine with blended sauce and simmer until tender.
4. Prepare masa by mixing masa harina, salt, baking powder, oil, and broth until soft.
5. Assemble tamales by spreading masa on soaked husks, adding filling, folding, and steaming for about 2½ hours.

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

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 1g
• Sodium: 560mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 60mg

Keywords: Feel free to customize fillings using cheese or vegetables for a vegetarian option. Ensure corn husks are well-soaked for easy wrapping. Test doneness by checking if the masa pulls away easily from the husk.