Recipe by SADDIECAT
"I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 pounds
dried California chile pods
1 1/2 teaspoons
1 (10.5 ounce) can
1 (8 ounce) package
dried corn husks
A few things for the beginner: it's better to boil the peppers(any kind will do) and all the flavorings for 30ish minutes, and then cook the meat in that broth. Also, the water should cover the meat in the pan and it needs to be cooked until it is crumbly to the touch--this makes it easier and faster to shred by hand and eliminates any further meat preparation. Depending on the meat I use my cook time varies between 4 hours to overnight. I keep my corn husks in hot/boiling water for at least an hour--they need to be very soft. Two VIP things to note: masa is very bland, there is no substitute for lard! I use the leftover meat juice instead of broth for my masa, and still add lots of other spices. When you are making tamales the masa will dry out; just add a little meat juice to keep the consistency. It should spread like creamy peanut butter. The corn husks should only measure 4-5 inches across; larger ones can be torn to size. Place the meat filling along the edge and roll like a cigar. Also when steaming them, they need to be as close to standing upright as possible. Good reference recipe, thanks!
This recipe doesn't say what to do with the onion that cooked with the meat, or the cooking liquid. Do you discard both? When you strain the chile mixture after blending, what part are you throwing away? Why use a can of beef broth when you could use the cooking liquid? I have never made tamales before and I found the recipe instructions confusing.
If you are going to take the time to make tamales, be sure to double or triple the recipe, the Tamales freeze well. You also want them to turn out perfectly. This is a good recipe but the instructions leave out a few important steps: (1.) One of the biggest mistakes is not mixing the masa dough long enough; this causes the tamales to fall apart. Mix the masa dough, with an ELECTRIC MIXER, until a small amount (1 tsp) floats in a cup of water. (2.) Position your corn husks with wide end toward you. Spread a thin layer of masa dough, completely covering the bottom 2/3 of the corn husks and place filling in a line down the center of the dough. (3.) You won't have to secure your Tamales with a toothpick or strip of corn husk, if folded properly. When folding, fold in one long side about 1/3 over dough and filling, fold in the other long side, overlapping the first (like folding a business letter). Fold down the top 1/3 and place in steamer standing upright, with the folded end down and open end up. Don’t over pack the pan, just tightly enough to keep Tamales in an upright position. If you don’t have a Tamale steamer you can use a deep pot with cover. Place a steamer basket in the bottom and stand your Tamales (open end up) in the basket, add water only to the bottom of the basket (you don’t want the Tamales sitting in water) cover, and steam. Check the water level during cooking, to make sure the pot doesn’t run dry.
The directions for preparing the Masa are right on. It's a lot easier than you would expect. To simplify the meat preparation I simply used boiled chicken with monterey jack or queso fresco cheese. The chile preparation is also easy. I added a bay leaf and oregano (remove the bay leaf and add one teaspoon of lemon juice before you blend it). Don't expect a great flavor. The chile is meant to be concentrated so it will taste horrible (very woody and grainy). But when it steams with the masa and meat the end product is wonderful. Placing the masa in the husks is a challenge, be patient. Although, I didn't want to, I had to use extra husk strips to tie the tamales. They kept seeping out in the steamer and would fall apart when I attempted to move them. The last thing you want is wet masa on the bottom of your steamer. I also found the steaming to take ALOT longer. In my case (I've made it 3 times) the steaming took between 2.5-3 hours. I guess it depends on the type of steamer you use. It helps to cover the bottom, sides, and eventually top (once the tamales are in) with extra corn husks. This keeps the tamales dry as you add extra water during the steaming process. It also helps with clean up later. I also put a coin at the bottom of the steamer (when the coin stops clanking, you know that your near the end of water and need to refill it).
Good recipe! I used canola oil rather than lard and instead of using a can of beef broth, I used broth from cooking the pork roast. I also used hot chili peppers to spice it up a little. They turned out great!
Tamales are a Christmas tradition here and these are the real deal. I got raves on mine this year from our friends that we gave a dozen to. The chili's used here are very mild, so I use cascabel peppers. I always use 2 pork tenderloins to make mine. I poured all the chili sauce on the shredded meat, added about 1/2 tsp each of ground ancho chili powder and ground chipotle chili powder since it adds a smoked taste. Then let in stand for several hours before I made it into tamales. This is easier done the day ahead. I also add some ground ancho chili about 1/2 tsp. and 1/4 tsp ground chipotle chili to the masa. I use Maseca brand instant corn masa flour. I use almost all the broth and make the masa the consistency of thick cake frosting. I do have to make double the masa to use all my filling though. I don't measure the filling out, I just take some with my fingers and lay out a strip of filling down the center. It gives me 4 dozen tamales. We all agree these are even better the next day. They get spicier after reheating. I took some to work and everyone thought they came from the local (and favorite) tamale shop here. Took a bit of work, but was simple to do, and worth the time. Very easy to do, you just need a little time. If you are going to the trouble and effort you may as well make lots of tamales... I've done these with the lard and with crisco, the lard is better, so don't substitute. Delicioso! Muy Bueno!
Excellent! I had a hard time spreading the masa on the husks. I ended up using a moist corn husk to flatten/spread out the masa evenly. The review by Trptgoddess1 on 2/2004 was great and the mention by another review of using MASECA brand masa mix is great. I also added more chicken bullion powder to my masa. Try this...If you want to sample the flavor before making all of the tamales, just put a spoonful on a saucer and microwave for about 1 minute or so. It kind of makes a tamale cookie!
My husband is from New Mexico, and this is the type of food he is used to eating.I am from the deep South and had never made tamales before.I made these for dinner , and he absolutely loved them!Not too spicy for my tastes, not too bland for his.Even my super picky 2 year old liked them.I do reccomend using a little bit more broth, as they came out somewhat dry, but on a second try using more broth, they came out perfectly!I used ground beef instead, mixed it and the onion with the strained mixture using a blender (threw out the large chunks of chile).I will definitely make these again!Thanks for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Real Homemade Tamales
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 149
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These authentic Mexican tamales are rich and satisfying.
Watch how to make this authentic Latin American treat.
See how to make spicy, citrusy shrimp and scallop ceviche, Mexican-style.