Mexican Tamales

If you’re looking for a dish that brings warmth and joy to any gathering, these Mexican Tamales are the answer! There’s something truly special about the process of making tamales at home. It’s not just about the delicious flavors; it’s about coming together with loved ones, sharing stories, and creating memories while you cook. Whether it’s a busy weeknight or a festive family celebration, this recipe for Mexican Tamales will fill your kitchen with incredible aromas and your hearts with love.

Tamales are versatile and can be customized to suit everyone’s taste. They’re perfect for meal prep, allowing you to make a big batch and enjoy them throughout the week. Plus, they’re always a hit at potlucks and gatherings. Trust me, once you try making them, you’ll want to share this beloved recipe with everyone!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of red chile beef and fluffy masa creates an irresistible taste that will have everyone coming back for seconds.
• Family-Friendly: Making tamales is a fun activity for all ages! Kids can help spread the masa, while adults can take on the cooking tasks.
• Make-Ahead Convenience: Prepare a large batch in advance and freeze them for easy meals later. Just steam them when you’re ready to eat!
• Customizable: Tailor the fillings and spices to your liking—everyone can enjoy their own unique version.
• Comforting Tradition: This classic dish offers a taste of home and tradition that warms the soul.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that you might already have in your pantry. Let’s gather everything we need to make those delightful Mexican Tamales!

For the 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)

Now that we have our ingredients ready, let’s dive into how to create these mouthwatering Mexican Tamales step by step!

Variations

One of the best things about tamales is how flexible this recipe can be! Here are some fun variations to try:

• Swap the protein: Use chicken or turkey instead of beef for a lighter option.
• Go vegetarian: Fill with sautéed vegetables or beans mixed with spices for a hearty meat-free version.
• Add some cheese: Incorporate cheese into the filling for an extra creamy texture.
• Spice it up: Adjust the heat level by adding jalapeños or different types of chiles according to your taste preferences.

How to Make Mexican Tamales

Step 1: Prep the Corn Husks

Start by softening your corn husks. Add them to a large bowl or pot and pour hot water over them until they’re fully submerged. Cover with foil or plastic wrap and let them soak for an hour. This step ensures they’re pliable enough to wrap around your tamale filling without tearing.

Step 2: Make the Chile Sauce

In a medium pot, combine the guajillo chiles and ancho chiles with enough water to cover them completely. Bring it all to a boil over high heat, then remove from heat and let it sit covered for about ten minutes. This soaking process softens the chiles so they blend smoothly into a flavorful sauce.

Step 3: Blend Until Smooth

Using a slotted spoon, transfer those softened chiles into a blender. Add one cup of their soaking water along with fresh water, garlic powder, salt, and cumin. Blend until silky smooth! If you find any solids left behind after blending, strain the sauce through a fine mesh sieve to ensure it’s perfectly smooth.

Step 4: Cook the Beef

Heat olive oil in a Dutch oven over medium-high heat. Season your beef chunks with salt before searing them in batches until they’re beautifully browned on all sides. This browning adds depth of flavor that makes your filling irresistible!

Step 5: Combine Meat and Sauce

Once all your beef is seared, add it back into the pot along with that luscious red chile sauce and bay leaf. Bring everything back up to boiling point before reducing the heat low to simmer gently for two-and-a-half hours until tender enough to fall apart.

Step 6: Make the Masa Dough

In another large mixing bowl or pot, combine masa harina with fine salt and baking powder. This dry mixture forms the base of our dough! Now add in your oil—get in there with your hands—and work it through until everything is well mixed together.

Step 7: Add Broth for Consistency

Pour in broth gradually while mixing continuously until you achieve a soft dough consistency similar to thick hummus. It should hold its shape yet spread easily—adjust moisture as needed by adding either more broth or masa harina.

Step 8: Prepare Corn Husks Again

Drain any excess water from your soaked corn husks and pat them dry gently before laying flat on a baking sheet—they’ll be easier to access when assembling tamales!

Step 9: Spread Masa On Corn Husks

Grab one corn husk at a time—smooth side up—and place about two tablespoons of masa in its center using the back of your spoon. Spread it out gently leaving space at the top third empty so we can fold later!

Step 10: Add Filling

Spoon some beef filling right down center atop that masa layer—just one or two tablespoons will do! Avoid overstuffing; otherwise things could get messy when folding them up!

Step 11: Fold Them Up!

Fold those long edges of each husk towards each other like closing a book before tucking up that pointy end so only one side remains open—this keeps everything inside snugly sealed as we steam later!

Step 12: Prepare Your Steamer Pot

Fill up your steamer pot base with water then toss in an old penny—it rattles when boiling indicating success! Place your steamer insert on top before leaning tamales against sides so they stay upright during cooking.

Step 13: Steam Away!

Cover tightly with lid resting over high heat until boiling happens—you’ll know it’s working when that penny starts dancing around! Once boiling settles down turn heat down medium-low allowing tamales cook away blissfully for two-and-a-half hours.

Step 14: Check if Done!

After steaming time has passed take out one tamal carefully letting cool off slightly before testing doneness; if husk slides off easily from masa then hooray—they’re ready! If still sticky give ’em another fifteen minutes in steam bath then check again.

Step 15: Serve & Enjoy!

Once done remove those beautiful tamales from pot letting cool just ten minutes first before diving straight in—they firm up nicely during this short wait making unwrapping much easier too!

And there you have it—a delightful journey into making homemade Mexican Tamales! Enjoy sharing these treats with friends and family; they are bound to become everyone’s favorite comfort food!

Pro Tips for Making Mexican Tamales

Making tamales is a delightful yet intricate process, but with a few tips, you can ensure they turn out perfectly every time!

• Soak the corn husks thoroughly: This step is crucial as it softens the husks, making them pliable and easier to work with. Properly soaked husks prevent tearing and help create a better seal when wrapping the tamales.
• Don’t overstuff your tamales: It might be tempting to fill them to the brim, but overstuffing can lead to messy results as they cook. A moderate amount of filling allows for even cooking and helps keep the masa intact.
• Use a reliable steamer setup: Make sure your steamer has enough water and that it’s set up properly with a penny or coin at the bottom. This will help you hear when the water is boiling, ensuring your tamales cook evenly without drying out.
• Test for doneness: Remember to test one tamal after steaming. If it sticks to the husk, give them a little more time in the steamer. This simple check ensures that all your hard work pays off with perfectly cooked tamales.
• Keep the masa moist: If you find your masa dough is too dry, don’t hesitate to add more broth gradually. A well-hydrated masa will yield soft and fluffy tamales that are a joy to eat!

How to Serve Mexican Tamales

Serving tamales can be just as fun as making them! They’re versatile and can be enjoyed in various ways, whether at a festive gathering or simply as a comforting meal at home.

Garnishes

• Fresh cilantro: Chopped cilantro adds a pop of color and freshness that complements the rich flavors of the tamales.
• Sour cream or plant-based crema: A dollop of creamy goodness balances the spiciness of the filling and enhances every bite.
• Salsa verde or roja: Drizzling some tangy salsa over your tamales gives an extra kick of flavor and makes for a beautiful presentation.

Side Dishes

• Mexican rice: Fluffy rice seasoned with spices is perfect for soaking up any extra sauce from your tamales, creating a satisfying meal.
• Refried beans: Creamy refried beans are not only delicious but also provide protein, making them an excellent accompaniment.
• Guacamole: This rich avocado dip offers creaminess and freshness that pairs beautifully with tamales.
• Corn salad: A refreshing corn salad with lime juice and diced vegetables adds brightness to your plate and complements the hearty nature of tamales.

With these tips and serving suggestions, you’re all set to enjoy homemade Mexican tamales just like they do in Mexico! Happy cooking!

Make Ahead and Storage

This Mexican Tamales recipe is perfect for meal prep! You can make a large batch and store them for later, ensuring you have a delicious meal ready to go whenever you need it.

Storing Leftovers

• Place any leftover tamales in an airtight container.
• Store them in the refrigerator for up to 5 days.
• Make sure they are completely cooled before sealing to prevent moisture buildup.

Freezing

• To freeze tamales, allow them to cool completely first.
• Wrap each tamal individually in plastic wrap or aluminum foil.
• Place the wrapped tamales in a freezer-safe bag or container.
• They can be frozen for up to 3 months.

Reheating

• To reheat frozen tamales, steam them directly from the freezer for about 30-40 minutes until heated through.
• If reheating refrigerated tamales, steam for about 15-20 minutes.
• Alternatively, you can microwave them wrapped in a damp paper towel for about 2-3 minutes, checking frequently.

FAQs

Here are some common questions you might have about making Mexican Tamales.

Can I use different fillings for Mexican Tamales?

Absolutely! While this recipe features a red chile beef filling, you can get creative with other fillings like chicken, vegetables, or cheese. Just ensure your filling is well-seasoned and prepared before adding it to the masa.

How do I know when my Mexican Tamales are done cooking?

Your tamales are done when the masa separates easily from the husk. Let one cool slightly after steaming and check if it releases cleanly. If not, continue steaming for another 15 minutes.

Can I make Mexican Tamales without meat?

Yes! You can create delicious vegetarian Mexican Tamales using fillings like roasted vegetables, beans, or even a sweet filling with fruits and nuts. Just adjust your seasoning to suit your preference.

How long do Mexican Tamales last in the fridge?

Stored properly in an airtight container, your Mexican Tamales will last up to 5 days in the refrigerator. They also freeze well if you want to keep them longer!

What is the best way to serve Mexican Tamales?

Tamales are best served warm with sides like salsa, guacamole, or sour cream. You can also enjoy them with rice or a fresh salad for a complete meal!

Final Thoughts

I hope this recipe brings warmth and joy to your kitchen as much as it does mine! Making Mexican Tamales is not only a delightful culinary adventure but also a wonderful way to share love and tradition with family and friends. Enjoy every step of the process and don’t hesitate to try out different fillings! Happy cooking!