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 flavorful red chile beef wrapped in fluffy masa dough. Perfect for gatherings, celebrations, or cozy family meals, this recipe showcases the rich flavors and traditions of Mexican cuisine.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of guajillo and ancho chiles creates a rich and savory filling that elevates these tamales to a whole new level.
• Customizable Fillings: While this recipe uses beef, you can easily switch it out for chicken or turkey, making it versatile for any preference.
• Perfect for Any Occasion: Whether it’s a festive celebration or a casual dinner, tamales are sure to impress your guests and family alike.
• A Fun Cooking Experience: Making tamales is a wonderful way to spend time with friends or family, creating memories in the kitchen as you assemble these tasty treats.
• Freezable Delight: Tamales freeze wonderfully, allowing you to enjoy homemade goodness whenever you’re craving comfort food.

Tools and Preparation

Before diving into the cooking process, gather your essential tools. Having everything ready will make the preparation smoother and more enjoyable.

Essential Tools and Equipment

• Large mixing bowl
• Blender
• Dutch oven or large pot
• Steamer pot
• Slotted spoon
• Measuring cups and spoons

Importance of Each Tool

• Blender: Essential for making a smooth chile sauce that coats the beef perfectly.
• Dutch Oven: Ideal for slow-cooking the beef until tender while infusing it with rich flavors from the chile sauce.
• Steamer Pot: Provides even steaming for your tamales, ensuring they cook through without becoming soggy.

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

For the Beef Filling

• 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
• 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: Prep the Corn Husks

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

Step 2: Make the Chile Sauce

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

Step 3: Blend Chile Sauce

Using a slotted spoon, transfer softened chiles to 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.

Step 4: Cook the Beef

Heat olive oil in a Dutch oven over medium-high heat. Season beef with remaining kosher salt. Brown meat on all sides in two batches before adding back into the pot.

Step 5: Combine Beef and Sauce

Pour blended chile sauce over seared meat; stir in bay leaf. Bring to a boil then reduce heat to low. Cover and simmer for about 2 ½ hours until tender.

Step 6: Prepare Masa Dough

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

Step 7: Incorporate Oil into Masa

Add canola or avocado oil to masa mixture. Use hands to combine until crumbly yet holds shape when pressed together.

Step 8: Add Broth to Masa

Gradually mix in broth for about 3-5 minutes until dough is wet but not sticky—adjust consistency as needed with more broth or masa harina.

Step 9: Finish Prepping Corn Husks

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

Step 10: Assemble Tamales

Spread masa onto each corn husk’s smooth side using your palm or plate. Leave top third empty; place filling down center.

Step 11: Fold Tamales

Fold long edges of corn husk together like closing a book; fold pointy end up leaving one end open. Continue assembling remaining tamales.

Step 12: Prepare Steamer

Fill steamer pot with water; add coin at bottom before placing insert on top. Arrange tamales upright with open end facing up against sides.

Step 13: Steam Tamales

Cover tightly; steam over high heat until boiling—when coin rattles! Reduce heat to medium-low and steam for about 2 ½ hours until fully cooked.

Step 14: Check Doneness

Remove one tamal; let sit for about ten minutes. If husk pulls away easily from masa, they’re done; if not sticky continue steaming in fifteen-minute intervals.

Step 15: Serve

Carefully remove tamales from pot; allow cooling briefly before serving so they firm up slightly making unwrapping easier!

How to Serve Mexican Tamales

Serving Mexican tamales can be a delightful experience, especially when paired with the right accompaniments. Here are some creative ways to enjoy these tasty treats.

With Salsas

• Red Salsa: A spicy blend of tomatoes, onions, and chili peppers that adds a kick to your tamales.
• Green Salsa: Made from tomatillos, this fresh salsa offers a tangy flavor that complements the rich filling.

With Crema

• Mexican Crema: Drizzle this creamy sauce over your tamales for added richness and a touch of acidity.
• Sour Cream: A classic topping that balances flavors with its cool and tangy profile.

With Rice

• Spanish Rice: This seasoned rice is a perfect side dish that absorbs the flavors of any sauces served with your tamales.
• Cilantro Lime Rice: The bright flavors of cilantro and lime elevate your meal and add freshness.

With Beans

• Refried Beans: Smooth and savory, they pair well with tamales, adding protein and heartiness to your plate.
• Black Beans: Cooked with spices, they provide a delicious contrast to the masa’s texture.

How to Perfect Mexican Tamales

Making perfect Mexican tamales involves attention to detail in both preparation and cooking. Here are some tips to ensure success.

• Use Quality Masa Harina: Choosing a good brand of masa harina will result in better flavor and texture for your dough.
• Soak Corn Husks Properly: Ensure that the corn husks are soaked long enough to become pliable; this prevents tearing during assembly.
• Don’t Overstuff: Adding too much filling can lead to an overflow when steaming. Stick to 1-2 tablespoons per tamal.
• Check Steaming Water Level: Keep an eye on the water level in your steamer pot. Add more hot water if it gets low to avoid burning the tamales.
• Let Them Rest After Cooking: Allowing the tamales to rest for about 10 minutes post-steaming helps them set up better for serving.

Best Side Dishes for Mexican Tamales

Pairing side dishes with Mexican tamales enhances their flavor and makes for a complete meal. Here are some excellent options:

1. Guacamole: Creamy avocado dip that’s perfect for adding richness alongside spicy tamales.
2. Elote (Corn on the Cob): Grilled corn coated in mayo, cheese, and chili powder offers a sweet and savory contrast.
3. Chips and Salsa: Crispy tortilla chips served with fresh salsa are great for snacking before or after enjoying tamales.
4. Fried Plantains: Sweet fried plantains bring a delightful sweetness that complements the savory flavors of tamales.
5. Mexican Street Slaw: A vibrant slaw with cabbage, carrots, and lime adds crunchiness and freshness to the meal.
6. Roasted Vegetables: Seasonal veggies roasted until caramelized make for a healthy side that pairs beautifully with tamales.

Common Mistakes to Avoid

Making Mexican Tamales can be a delightful experience, but there are some common pitfalls to watch out for.

• Bold Preparation: Not soaking the corn husks long enough can lead to tearing. Soak them for at least one hour to ensure they are pliable.
• Bold Overstuffing: Adding too much filling can cause the tamales to burst while cooking. Use only 1-2 tablespoons of filling for each tamal.
• Bold Incorrect Masa Consistency: If the masa dough is too dry or too wet, your tamales won’t cook properly. Aim for a soft, spreadable consistency, adjusting with broth or masa harina as needed.
• Bold Skipping the Steam Test: Failing to test a tamal for doneness can result in undercooked masa. Always check one after steaming to make sure it’s fully cooked.
• Bold Ignoring Cooking Times: Cooking tamales for too short a time can leave them gooey. Ensure they steam for about 2 ½ hours for optimal texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container in the refrigerator.
• Tamales will last up to 5 days when stored properly.

Freezing Mexican Tamales

• Place cooled tamales in a freezer-safe container or bag.
• They can be frozen for up to 3 months.

Reheating Mexican Tamales

• Bold Oven: Preheat the oven to 350°F (175°C) and wrap tamales in foil. Heat for about 20-25 minutes until warm throughout.
• Bold Microwave: Place one tamal on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes.
• Bold Stovetop: Steam tamales over boiling water in a steamer basket for about 15 minutes until heated through.

Frequently Asked Questions

Here are some frequently asked questions about making Mexican Tamales.

What type of meat is best for Mexican Tamales?

You can use beef, chicken, turkey, or lamb depending on your preference. Each offers a unique flavor profile.

Can I make vegan Mexican Tamales?

Absolutely! Substitute the meat with plant-based fillings such as beans, vegetables, or tofu for delicious vegan options.

How do you know when Mexican Tamales are done?

Check if the masa easily pulls away from the corn husk after steaming. This indicates that they are fully cooked.

Can I freeze my Mexican Tamales?

Yes! Freezing is an excellent way to store leftover tamales. Just ensure they are well-wrapped before freezing.

How long do homemade Mexican Tamales last?

When stored in the fridge, they typically last up to 5 days; if frozen, they can last up to 3 months.

Final Thoughts

Mexican Tamales are not only delicious but also incredibly versatile. You can customize them with various fillings and flavors based on your preferences. Give this recipe a try and enjoy creating your own delicious batch of tamales!

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: Lara
• Total Time: 3 hours
• Yield: Makes approximately 12 tamales 1x

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Description

Mexican Tamales are a delightful culinary tradition filled with savory goodness. This easy recipe guides you through making authentic tamales at home, featuring a mouthwatering red chile beef filling enveloped in fluffy masa dough. Whether for festive gatherings or cozy family dinners, these tamales are sure to impress with their rich flavors and heartwarming presentation. Enjoy a fun cooking experience while creating memories with loved ones as you assemble these delectable treats. Plus, they freeze beautifully, allowing you to savor homemade comfort food anytime!

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Ingredients

Scale 1x2x3x

• 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. Make the chile sauce by boiling guajillo and ancho chiles in water, then blending with garlic powder and spices until smooth.
3. In a Dutch oven, brown beef chunks in olive oil; add the chile sauce and simmer until tender (about 2 ½ hours).
4. Prepare masa dough by mixing masa harina, salt, baking powder, oil, and broth until soft and spreadable.
5. Assemble tamales by spreading masa on soaked corn husks, adding filling, folding tightly, and steaming for about 2 ½ hours.

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

Nutrition

• Serving Size: 1 tamale (90g)
• Calories: 210
• Sugar: 0g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 45mg