Name: Mexican Tamales
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Mexican
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; 7 cups broth, chicken, beef, or vegetable, plus more as needed; 50 corn husks, about ½-¾ pound bag; Hot water, as needed

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!

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

Cook Mode Prevent your screen from going dark

Instructions

Soak corn husks in hot water for 1 hour.
Make the chile sauce by boiling guajillo and ancho chiles in water, then blending with garlic powder and spices until smooth.
In a Dutch oven, brown beef chunks in olive oil; add the chile sauce and simmer until tender (about 2 ½ hours).
Prepare masa dough by mixing masa harina, salt, baking powder, oil, and broth until soft and spreadable.
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