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Mexican Tamales

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Discover the joy of making homemade Mexican Tamales filled with savory red chile beef! This easy-to-follow recipe captures the authentic flavors of traditional tamales, making them perfect for any occasion—whether it’s a festive gathering or a cozy family meal. With a delightful combination of tender beef wrapped in fluffy masa dough, these tamales are not only delicious but also customizable to suit your palate. Gather your friends and family for an enjoyable cooking activity, and prepare a batch that you can freeze for quick meals throughout the week.

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

Instructions

  1. Soak corn husks in hot water for about an hour to soften them.
  2. In a medium pot, combine guajillo and ancho chiles with enough water to cover them. Bring to a boil over high heat then remove from heat and let soak covered for 10 minutes.
  3. Transfer softened chiles to a blender using a slotted spoon. Add 1 cup of chile-soaked water, fresh water, garlic powder, kosher salt, and ground cumin. Blend until completely smooth. Strain if necessary.
  4. Heat olive oil in a Dutch oven over medium-high heat. Season beef chunks with remaining kosher salt and sear on all sides until browned. Pour in blended red chile sauce and add the bay leaf. Bring to a boil then reduce heat to low and simmer covered for about 2 ½ hours until tender.
  5. In a large mixing bowl or pot, combine masa harina, fine salt, and baking powder. Mix together then add oil using your hands until crumbly. Slowly mix in broth until dough is soft and spreadable.
  6. Drain corn husks and lay flat on a baking sheet. Spread masa onto each husk leaving the top third empty. Add filling down the center then fold husks over like a book and tuck up the end.
  7. Fill steamer pot with water; add penny or coin to indicate boiling. Place tamales upright in steamer with open end facing up. Cover tightly; steam over high heat until boiling then reduce heat medium-low for about 2 ½ hours.
  8. After steaming time is complete, check one tamal by letting it sit for ten minutes before peeling away from husk.
  9. Let cool slightly before serving to firm up tamales and make them easier to unwrap.

Nutrition

Find it online: https://happycookingtime.com/mexican-tamales/