Mexican Tamales

Learn how to make Mexican Tamales at home with these simple step-by-step instructions. These authentic tamales are filled with flavorful red chile beef wrapped in fluffy masa dough, making them perfect for family gatherings, celebrations, or a cozy dinner at home. With their vibrant flavors and satisfying texture, these Mexican Tamales will surely become a favorite in your kitchen.

Why You’ll Love This Recipe

• Authentic Flavors: Experience the rich taste of traditional Mexican cuisine right in your home.
• Customizable Fillings: Feel free to swap the beef for chicken or turkey to suit different tastes.
• Perfect for Any Occasion: Great for parties, holidays, or just a special family meal.
• Healthy Ingredients: Made with wholesome ingredients, these tamales are a delicious option for any diet.
• Fun Cooking Activity: Making tamales can be a fun group activity that brings family and friends together.

Tools and Preparation

Before diving into this delicious recipe, gather your tools and prepare for some exciting cooking!

Essential Tools and Equipment

• Large mixing bowl
• Blender
• Dutch oven or large pot
• Steamer pot
• Corn husks

Importance of Each Tool

• Blender: Essential for creating a smooth chile sauce that enhances the flavor of your tamales.
• Dutch oven: Ideal for evenly cooking the beef and ensuring it becomes tender throughout the process.

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
• 2 tablespoons olive oil

For the Beef Filling

• 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 the bowl with foil or plastic wrap and let them soak for one hour. This softens the husks while you prepare the filling and masa dough.

Step 2: Make the Chile Sauce

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

Step 3: Blend the Sauce

Using a slotted spoon, transfer softened chiles to a large blender. Add one cup of chile-soaked water, one-and-a-half cups of fresh water, garlic powder, one-and-a-half teaspoons kosher salt, and ground cumin. Blend until smooth. If not smooth enough, strain through a fine mesh strainer.

Step 4: Cook the Beef

Heat olive oil in a Dutch oven over medium-high heat. Season beef with remaining kosher salt. In batches, sear meat on all sides until browned.

Step 5: Combine Beef and Sauce

Return all seared meat to the pot. Pour in blended red chile sauce and add bay leaf. Bring to a boil then reduce heat to low. Cover and simmer for two-and-a-half 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. Mix well.

Step 7: Incorporate Oil into Masa

Add canola or avocado oil to masa mixture and combine using your hands until crumbly like wet sand.

Step 8: Add Broth

Gradually mix in broth over three to five minutes until dough is wet but spreadable like thick hummus. Adjust consistency if necessary by adding more broth or masa harina as needed.

Step 9: Finish Prepping Corn Husks

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

Step 10: Spread Masa onto Corn Husks

Identify smooth side of each corn husk; place it face up on your hand or plate. Take heaping spoonfuls of masa and spread it into square shapes while leaving top third empty.

Step 11: Add Filling

Spoon filling down center of masa layer—using about one-to-two tablespoons each time—to avoid overstuffing.

Step 12: Fold Tamales

Fold long edges of corn husk together like a book then fold once more with pointy edge up so only one side is open.

Step 13: Prepare Steamer Pot

Fill bottom of steamer pot with water; add penny or coin then cover with steamer insert. Place tamales upright with open ends facing up against pot walls.

Step 14: Steam Tamales

Cover tightly with lid; bring water to boil on high heat—listen for rattling coin! Reduce heat to medium-low; steam for two-and-a-half hours until masa is cooked through.

Step 15: Check Doneness

Remove one tamal from steamer after resting ten minutes; check if husk peels away easily from masa—if not done yet steam an additional fifteen minutes before checking again.

Step 16: Serve

Let cooked tamales cool for ten minutes before serving; this helps firm them up and makes unwrapping easier!

How to Serve Mexican Tamales

Serving Mexican tamales is a delightful experience that allows you to explore various flavors and complements. Whether it’s for a family gathering or a festive occasion, here are some ideas to enhance your tamale enjoyment.

Accompaniments

• Salsa Verde: This tangy green salsa made from tomatillos adds a fresh kick to your tamales.
• Guacamole: Creamy avocado dip that pairs perfectly with the savory flavors of tamales.
• Crema: A drizzle of Mexican crema offers a rich and smooth contrast to the spiced filling.

Sides

• Refried Beans: A classic side dish that provides protein and fiber, perfect for balancing the meal.
• Mexican Rice: Fluffy rice seasoned with tomatoes and spices complements tamales beautifully.
• Corn Salad: A refreshing salad with sweet corn, lime, and cilantro adds brightness to the plate.

Beverages

• Horchata: A sweet rice-based drink that cools down the palate while enhancing the meal experience.
• Agua Fresca: Light fruit-infused water that can be customized with various fruits like watermelon or hibiscus.

How to Perfect Mexican Tamales

Perfecting Mexican tamales involves attention to detail in both preparation and cooking. Here are some key tips to ensure your tamales turn out delicious every time.

• Use Fresh Ingredients: Ensure all ingredients, especially chiles and masa harina, are fresh for the best flavor.
• Soak Corn Husks Properly: Allow sufficient soaking time for husks to soften; this prevents tearing during assembly.
• Achieve the Right Masa Consistency: The masa should be soft and spreadable, resembling thick hummus for easy handling.
• Don’t Overstuff Tamales: A small amount of filling goes a long way; overstuffing can lead to messy results when cooking.
• Steam Thoroughly: Ensure proper steaming by checking water levels regularly; undercooked masa will stick to husks.
• Rest Before Serving: Let tamales rest after steaming; this helps them firm up and improves their texture.

Best Side Dishes for Mexican Tamales

Pairing side dishes with Mexican tamales enhances your meal’s overall experience. Here are some fantastic options to consider.

1. Mexican Street Corn (Elote): Grilled corn on the cob topped with mayonnaise, cheese, chili powder, and lime for bold flavors.
2. Cilantro Lime Rice: Fragrant rice tossed with fresh cilantro and lime juice adds brightness and zest.
3. Chiles Rellenos: Stuffed peppers filled with cheese or beans create a hearty complement to tamales.
4. Black Bean Salad: A refreshing salad featuring black beans, corn, bell peppers, and lime dressing offers extra nutrition.
5. Zucchini Fritters: Crispy fritters made from grated zucchini make for a tasty side that balances out the meal’s richness.
6. Pico de Gallo: Fresh tomato salsa brings a burst of flavor that pairs well with both tamales and other sides.

Common Mistakes to Avoid

Making Mexican tamales can be a fun experience, but there are common pitfalls that can affect the final result. Here are some mistakes to watch out for:

• Not soaking corn husks properly: Skipping the soaking process can lead to dry and brittle husks that tear easily. Always soak them in hot water for at least an hour before use.
• Overstuffing tamales: Adding too much filling can cause the masa to burst during cooking. Use just 1-2 tablespoons of filling to ensure a perfect seal.
• Ignoring masa consistency: If your masa is too dry or too wet, it won’t cook correctly. Aim for a soft, spreadable consistency similar to thick hummus by adjusting with broth or masa harina as needed.
• Cooking at incorrect temperatures: Steaming at too high or low temperatures can result in undercooked or overly soggy tamales. Maintain a steady medium-low heat while steaming for the best results.
• Not checking for doneness: Forgetting to check if your tamales are fully cooked can lead to disappointment. Always test one tamal after the steaming time; if it sticks, steam longer.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover tamales in an airtight container.
• They will keep well in the fridge for up to 5 days.

Freezing Mexican Tamales

• Wrap each tamal tightly in plastic wrap or aluminum foil.
• Place them in a freezer-safe bag or container; they can be frozen for up to 3 months.

Reheating Mexican Tamales

• Oven: Preheat the oven to 350°F (175°C) and wrap tamales in foil. Heat for about 20 minutes until warmed through.
• Microwave: Place tamales on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking every 30 seconds.
• Stovetop: Steam over simmering water for about 10-15 minutes until heated thoroughly.

Frequently Asked Questions

If you’re new to making Mexican tamales, you may have some questions. Here are answers to common inquiries:

What are Mexican Tamales?

Mexican tamales are traditional dishes made from masa dough filled with various ingredients and wrapped in corn husks before steaming. They are deliciously versatile!

How do I know when my tamales are done?

Tamales are done when the masa separates easily from the corn husk after cooling slightly. If they stick, steam longer and check again.

Can I make vegetarian Mexican Tamales?

Yes! You can substitute meat fillings with vegetables, beans, or cheese for delicious vegetarian options.

How long do homemade Mexican Tamales last?

When stored properly, homemade Mexican tamales can last up to 5 days in the refrigerator and up to 3 months in the freezer.

Final Thoughts

Making Mexican tamales is not only rewarding but also allows for endless customization based on your taste preferences. Experiment with different fillings and spices to create your unique version of this beloved dish! Enjoy sharing these delightful treats with friends and family.