Mexican Tamales

Learn how to make Mexican tamales at home with these simple step-by-step instructions. These flavorful tamales are perfect for family gatherings, celebrations, or a cozy dinner. With their tender masa dough and rich red chile beef filling, they are sure to impress your guests and satisfy your cravings.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of guajillo and ancho chiles creates a rich, smoky sauce that elevates the beef filling.
• Versatile Dish: You can customize the filling based on your taste preferences, making it suitable for various occasions.
• Fun to Make: Preparing tamales is a great activity to enjoy with family or friends, creating lasting memories in the kitchen.
• Freezer-Friendly: Cooked tamales can be frozen for later enjoyment, making meal prep easy and efficient.
• Authentic Experience: This recipe captures the essence of traditional Mexican cuisine, bringing authentic flavors to your table.

Tools and Preparation

To make Mexican tamales successfully, having the right tools will streamline your process. Here’s what you’ll need:

Essential Tools and Equipment

• Large bowl or pot
• Medium pot
• Blender
• Dutch oven or large pot
• Mixing bowl or pot (very large)
• Steamer pot
• Slotted spoon

Importance of Each Tool

• Blender: Essential for making a smooth chile sauce that adds depth to the filling.
• Dutch Oven: Provides even heat distribution for cooking the beef until tender.
• Steamer Pot: Ensures proper cooking of the tamales while keeping them moist and flavorful.

Ingredients

Learn how to make tamales at home with these simple step-by-step instructions. These authentic Mexican tamales are filled with a red chile beef wrapped in a fluffy masa dough.

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 Wrapping

• 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 the corn husks to cover them completely. Cover the bowl with foil or plastic wrap and let them soak for 1 hour to soften them up. Meanwhile, make the filling and masa dough.

Step 2: Make the Chile Sauce

Add the guajillo chiles and ancho chiles 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.

1. Using a slotted spoon, transfer softened chiles to a large blender.
2. Add 1 cup of chile-soaked water, 1 ½ cups fresh water, garlic powder, 1 ½ teaspoons kosher salt, and ground cumin.
3. Blend until completely smooth. If not smooth enough, pour through a fine mesh strainer into a bowl.

Step 3: Cook the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Season beef with remaining kosher salt.

1. Working in batches, sear meat on all sides until browned.
2. Add all seared meat back into the pot with blended red chile sauce.
3. Stir in bay leaf; bring to boil then reduce heat to low.
4. Cover and simmer for about 2 ½ hours until meat is tender.

Step 4: Make the Masa Dough

In a very large mixing bowl or pot:

1. Combine masa harina, fine salt, and baking powder; stir together.
2. Add oil; mix using hands until crumbly but holds shape when pressed.
3. Gradually add broth; mix for about 3-5 minutes until dough is soft like thick hummus.

Step 5: Finish Prepping Corn Husks

Drain water from corn husks and pat dry. Lay flat onto a baking sheet for easy access.

Step 6: Spread Masa onto Corn Husks

Grab a corn husk with smooth side up on your palm or plate:

1. Place heaping spoonful of masa in middle of corn husk.
2. Spread into thin layer leaving top third empty.

Step 7: Add Filling

Place spoonful of filling down center of dough—about 1-2 tablespoons only—to avoid overstuffing.

Step 8: Fold

Fold long edges together like a book; fold pointy edge up so one side remains open.

Set aside while continuing assembling remaining tamales until all dough is used up.

Step 9: Prepare Steamer Pot

Fill bottom of steamer pot with water:

1. Add penny or coin at bottom then cover with steamer insert.
2. Place tamales open end up against side so they don’t fall down.

Step 10: Steam

Cover tightly; place over high heat until boiling—coin will rattle!

Reduce heat to medium-low; cook for about 2 ½ hours until masa is fully cooked.

Step 11: Check for Doneness

Remove one tamal; let sit for about 10 minutes:

If husk peels away easily from masa it’s done; if still gooey steam another 15 minutes before checking again.

Step 12: Serve

Remove from pot; let cool for about 10 minutes before serving so they firm up easier during unwrapping.

Enjoy your homemade Mexican tamales!

How to Serve Mexican Tamales

Mexican tamales are a delightful dish that can be enjoyed in various ways. They are versatile and can be paired with different sides or toppings to enhance their flavor.

With Salsa Verde

• A zesty green salsa made from tomatillos, cilantro, and lime; perfect for adding a fresh kick.

With Mexican Crema

• A rich and creamy topping similar to sour cream, which adds a smooth texture and balances the spiciness.

With Refried Beans

• Creamy refried beans serve as a hearty side that complements the tamales well, making for a satisfying meal.

With Avocado Slices

• Fresh avocado slices bring a creamy element that pairs beautifully with the flavors of the tamales.

With Pickled Jalapeños

• Add some heat with pickled jalapeños for those who enjoy a spicy twist with their tamales.

How to Perfect Mexican Tamales

Creating perfect Mexican tamales requires attention to detail and technique. Here are some helpful tips for achieving the best results.

• Use Fresh Ingredients – Always opt for fresh chiles and quality meat. Freshness enhances flavor and overall quality.
• Soak Corn Husks Properly – Ensure you soak the corn husks long enough. This helps them become pliable, making it easier to wrap the tamales.
• Achieve the Right Masa Consistency – The masa should be soft yet hold its shape. Test by pressing it together; it should feel like thick hummus.
• Don’t Overstuff – Be mindful not to overfill your tamales. A small amount of filling ensures they cook evenly and don’t burst during steaming.
• Steam Thoroughly – Make sure the tamales are steamed long enough. They should easily pull away from the corn husks when done.

Best Side Dishes for Mexican Tamales

Serving side dishes alongside Mexican tamales can elevate your meal experience. Here are some excellent options to consider.

1. Spanish Rice – Fluffy rice cooked with tomatoes and spices, providing a flavorful complement.
2. Corn Salad – A refreshing salad made with sweet corn, cilantro, lime juice, and diced peppers.
3. Guacamole – Creamy avocado dip mixed with lime, onions, and tomatoes; perfect for spreading on tamales.
4. Chips and Salsa – Crunchy tortilla chips served with fresh salsa for an enjoyable appetizer before digging into the tamales.
5. Grilled Vegetables – Seasonal vegetables grilled to perfection add color and nutrition to your plate.
6. Slaw – A crunchy cabbage slaw dressed in lime vinaigrette offers a refreshing contrast to the rich flavors of the tamales.
7. Black Bean Soup – A hearty soup made from black beans simmered with spices is comforting and pairs well with tamales.
8. Fried Plantains – Sweet plantains fried until golden brown add a delicious sweetness that balances savory flavors.

Common Mistakes to Avoid

Making Mexican Tamales can be a fun and rewarding experience, but there are common mistakes that can lead to less-than-perfect results.

• Bold Preparation: Not soaking the corn husks long enough can make them brittle. Soak them for at least one hour in hot water to ensure they are pliable.
• Bold Filling Amount: Overstuffing the tamales is a frequent error. Only use 1-2 tablespoons of filling to prevent oozing during cooking.
• Bold Masa Consistency: If the masa dough is too dry, your tamales will be crumbly. Add broth gradually until you achieve a soft, spreadable consistency.
• Bold Timing: Skipping the resting time after steaming can lead to mushy tamales. Allow them to cool for 10 minutes before unwrapping for the best texture.
• Bold Steaming Technique: Not adding enough water to the steamer can cause it to run dry. Always check the water level during steaming to maintain moisture.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover tamales in an airtight container.
• They will stay fresh for up to 5 days in the refrigerator.

Freezing Mexican Tamales

• Wrap each tamal individually in plastic wrap or aluminum foil.
• Place wrapped tamales in a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating Mexican Tamales

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

Frequently Asked Questions

Here are some common questions about making Mexican Tamales that might help enhance your cooking experience.

How do I ensure my masa is fluffy?

To achieve fluffy masa, make sure you incorporate enough liquid into the dough without making it too wet. The right consistency should resemble thick hummus.

Can I use different meats for my Mexican Tamales?

Absolutely! You can customize your filling using chicken, turkey, or even vegetables for a plant-based version.

What if my corn husks are torn?

If you encounter torn corn husks, you can patch them with smaller pieces or use two husks together when wrapping the tamale.

Can I make Mexican Tamales ahead of time?

Yes! You can prepare and assemble your tamales a day in advance and store them in the refrigerator before steaming them just before serving.

How do I know when my tamales are done?

Tamales are done when the masa pulls away easily from the corn husk after cooling for about 10 minutes post-steaming.

Final Thoughts

Mexican Tamales are not only delicious but also versatile. They allow room for customization based on your taste preferences and dietary needs. Whether you stick with traditional beef filling or experiment with chicken or vegetarian options, these homemade treats are sure to impress family and friends. Don’t hesitate to try this recipe and make unforgettable memories!