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: May 15, 2012

great authentic meal, I had to get creative with the pot. This is not an easy recipe, however it's a great meal to freeze.

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1 user found this review helpful

Reviewer:

crimsonclovers

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Cooking Level: Beginning

Home Town: Anaheim, California, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Jan. 18, 2012

I decided to finally make tamales for Christmas, and not only were these easy to make, but the meat is one of the best flavored tamale meat i have tasted. I've used this meat recipe for shredded beef enchiladas, too. I need to work on the masa a bit, but that's more of my inexperience than a deficiency in the recipe. As someone else mentioned, tamale making is a group event...it' a lot of work for one person! Also, I put a black olive in the middle of the meat during the assembly process. That is common here in Arizona.

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2 users found this review helpful

Reviewer:

desertbaker

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

Wonderful recipe. Just like Mom used to make! The next day they are even better. We would also heat them up by taking the husks of, and frying them in a small amount of oil until they are crispy on the outside and soft and warm on the inside, then top them with shredded iceberg lettuce and chopped tomatoes, red onion and avocado with a light vinegarette dressing. I know frying them does not exactly lighten up the calories, but it's the holidays and a how often are you going to make home made tamales?

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4 users found this review helpful

Reviewer:

ginabiz

Reviewed: Nov. 19, 2011

So after making a few changes to this recipe it was very worth of 5 stars to us..First I want to say there is NO substitute for LARD! Second we used cilantro instead of oregano, nor did we use the red pepper flakes but instead used diced jalapenos.... Very Good Recipe thanks for sharing...

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6 users found this review helpful

Reviewer:

CoOkInGnUt

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

Living In: Williamsport, Pennsylvania, USA

Reviewed: Nov. 4, 2011

awsome yummm!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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2 users found this review helpful

Reviewer:

david_bonilla12@yahoo.com

Reviewed: Oct. 31, 2011

While I have not yet made this recipe, I have made tamales in the past. I lost my recipe (for amounts, etc), but the ingredients and amounts in this recipe sound right. I will post the results after they are made. My two step-daughters are coming over on 11/12/11 to make these and I am looking forward to it. I gave it five stars because it does sound perfect. I love this site because of all the comments - it always helps to see what others think.

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3 users found this review helpful

Reviewer:

Lisa in New Orleans

Reviewed: Sep. 23, 2011

Masa way too dry. It is the perfect masa recipe.

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3 users found this review helpful

Reviewer:

jeannemalave

Living In: Chicago, Illinois, USA

Reviewed: Jul. 3, 2011

Being a vegetarian I used soy base chorizo sausage instead of meat. I added onions and cheese to the chorizo and then followed this recipe. My meat eater friends and family couldn't believe the tamales were meatless. P.S. You can buy the vegetarian chorizo at Walmart in the produce section.

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3 users found this review helpful

Reviewer:

RVBH62

Reviewed: May 12, 2011

I want to give this more stars but I have tried to make it a couple of times and can't get my tamales to come out right, The filling is awesome but constantly having problems with the masa. I will give it 1 more shot but not for awhile since it's very time consuming. My masa seems to be to dry or has texture issues. I wish I knew what was wrong, I have watched enough videos and read reviews for tips but the results are still the same.

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6 users found this review helpful

Reviewer:

Athenarose

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

Reviewed: Mar. 26, 2011

lovely, simple recipe for a dish people tend to over-complicate. To send this recipe right over the top into Midsummer Treat territory, use the green corn husks from your summertime fresh sweet corn to wrap the tamales. OMG, it makes ALL the difference, lending a unique sweetness!

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8 users found this review helpful