recipe reviews for:

Beef Tamales

“These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.”

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Reviewed: Nov. 5, 2009

It really does take all day! I didn't have ancho chilies so I added more red pepper flakes. Steamed the tamales and then let them sit on the counter for about 30 minutes to harden.

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Kristin

Cooking Level: Intermediate

Home Town: Schererville, Indiana, USA

Living In: Crown Point, Indiana, USA

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Reviewed: Oct. 10, 2009

I tried these, they are the best I have ever had. I think they are as good as any Mexican restaurant. They are a lot of work ,but well worth it

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mimiinbullard

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Reviewed: Sep. 23, 2009

This was a good recipe but it I were going to make again I would cut the amount of lard in half they were very greasy and I would add a few more peppers and my tamales steamed for about 2 hours before they were done. Thanks for sharing the recipe we really had fun making them!

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jessann5

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

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Reviewed: Aug. 19, 2009

THIS RECIPE IS GREAT....I COULD NEVER GET MY MOTHRE IN LAW TO GIVE ME THE RECIPE FOR HER DAM TAMALES..........SMILES .........NOW I HAVE ONE AND THEY AE BETTER THAN HERS...SMILES

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MS>TINA

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Reviewed: Jul. 13, 2009

They will never be like my Great Grandmothers........... BUT I had to make several batches to keep this family of 5 happy.

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Stephanie

Cooking Level: Expert

Home Town: Merced, California, USA

Living In: Livingston, California, USA

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Reviewed: Jun. 9, 2009

I used this recipe to make my very first tamales. I was a little nervous because I was going to serve them to guests. They turned out great and a lot easier than I expected. Just time consuming. My only complaint was the meat filling was kind of dry, I will need to think of some sort of sauce to add to it. DO NOT buy as many corn husks as the recipe calls for. I only purchased one package and I still had some left over. Tamales are just about my favorite food around and I am so happy to know that I can make them myself now!!

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Double L

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Reviewed: Apr. 11, 2009

These were awesome! We had the kids help out and they made a huge mess...but they were worth it. I asked plenty of people about making tamales and got a lot of feedback. Not one told me that the masa sets after you take them out and allow them to sit. I wish I would have known that. This being my first time, and learning when to take them out, they were great!

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NOEMI1

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Reviewed: Mar. 24, 2009

These are wonderful. I had no idea what I was getting into. Plan a day in the kitchen.

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Angie

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Reviewed: Feb. 1, 2009

Overall, this recipe was Okay. First I had way too much meat left over and corn husks as well. I only used one package of corn husks. Second, I dont know if its just my steamer or what, but I had to steam them for 75 minutes instead of the 60 (one hour) that was recommended. Third, the meat mixture really didnt have that much "kick" to it, so I added an extra chile or two, along with some other spices. But this recipe was better than any of the other tamale recipes on here. Thanks!

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deltacollegema

Cooking Level: Expert

Living In: Zachary, Louisiana, USA

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Reviewed: Dec. 18, 2008

I mixed the ground chiles with the beef broth then pushed it through a sieve to get rid of seeds and hard pieces of chile skin. My husband prefers spicier tamales, so I put a small piece of jalapeno in half of the tamales.

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TriciaJ

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Reviewed: Dec. 7, 2008

My hubby really likes this recipe. I have tried every other and didn't like any of them.

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JMF.1980

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Reviewed: Oct. 7, 2008

Great recipe, I took the advice of other and made the meat in a slow cooker the day before. Also, definitely don't need three-8oz packages of corn husks.

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Deric

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Reviewed: Oct. 2, 2008

I followed the recipe exactly and these had absolutely no flavor.

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NEPTUNEMOON

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Reviewed: Sep. 18, 2008

What more can I say but MMMMMMMM! Outstanding recipe!

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bowden_family_farm

Cooking Level: Intermediate

Living In: Hopewell, Virginia, USA

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Reviewed: Aug. 13, 2008

This recipe is actually very good. I used pork carnitas and menudo seasoning along with the other spices. I toasted my peppers with some liquid before adding everything together and seasoned my masa with more menudo seasoning for better flavor. The picture posted of these really looks nothing like what they should. Tamales should not be that thick and by all means should not have a red (blood like) sauce seeping from them. Great recipe!

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RHONDA35

Cooking Level: Expert

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 29, 2008

A great and as easy as it can be recipe! The masa was perfect.

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myrwen

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Reviewed: Jul. 14, 2008

I have made tamales for years, and this is a good recipe. I just wanted to say that IF you love tamales but can't eat them due to the fattening nature of the ingredients, there is a very good substitute. You can use water (yes, water) instead of lard. And if you need less meat you can use the same spices in some blended blackeyed peas for the filling. Now I know this is not the SAME, but it IS quite good and would be a great way to once again have tamales even though your doctor has said 'NO.'

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granmary8

Cooking Level: Expert

Home Town: Highlands, Texas, USA

Living In: Cameron, Texas, USA

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Reviewed: May 31, 2008

This was time consuming but worth it! We made extra so we could eat them all week. I think adding the cooking liquid to the masa made them extra special. definately will be making these again.

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kathy M Gaumer

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Reviewed: Apr. 4, 2008

This is a great recipe. Next time I make it I will definitely increase the salt. I did not add a lot out of fear that the tamales would be too salty. I did find it easier to puree the peppers in my blender with a cup of the beef broth. When I attempted to grind them in my mortar, it did not do anything. Another difference is I added baking powder to the tamale dough because the masa corn that I purchased indicated this as a key ingredient. My tamales came out great. I bought 5 bags of corn husks instead of 3 and I used most of them. I would definitely make this again.

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