Tamales

Easy and authentic beef and chicken tamales recipe with red and green sauce.
Growing up, my grandmother would make 3 kinds of tamales, including just cheese for the kids. As we got older, more of us grand kids would eat the hotter tamales, except for me, the second oldest, and the little one. she made the masa by scratch, adding creamed corn to the masa; it kept the tamales moist and it made for a stronger corn flavor. The cheese was always longhorn cheese and it was cubed, not shredded.
I expressed my desire to learn the ins and outs of authentic Mexican cooking, so Grandma invited me over for a “tamalada” or Tamale making party.
They are actually really simple to make at home, and next-level delicious when served fresh outta the steamer.

friends reviews : 

lauren : I have been wanting this recipe ever since I ate some some tamales sold at the flea market made by a Mexican woman. They are so delicious, 100 times better than any I have eaten, She sells hers for a $1.00 a piece. and they are not small. I’ve eaten at lots of Mexican restaurants and none of their tamales tasted as good. I thought tamales were good until I ate her real Mexican tamales. I had been trying to find the recipe. I can’t wait to make these. The thick lard dough is so delicious.

karen : I made the bean and cheese and chicken and green sauce tamales. I also made your rice recipe. My husband is Cuban and he said I knocked it out of the ball park. Now that I’m confident in making them I’m making the chicken version this weekend. They were so much easier than I ever imagined. The only thing different I did was I wrapped them in corn husks as you show and then each in a tight foil packet. I boiled them for about an hour and a half. That’s how his mom used to do it. They turned out perfectly.

amy : 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!

wendy : 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. a few steps of my version :
(1.) mixing the masa dough long enough. 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.) 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.

First stage is to prepare your shucks:

1. Clean all corn silks off the shucks, fold them & trim top & bottom.
2. While you are preparing your meat & masa stage soak your shucks in the sink with very hot water to soften them to make them pliable to be able to spread your masa more efficiently.
3. About (10) minutes prior to getting ready to spread your masa on the shucks place a small amount of shucks in a colander to drain all excess water from the shucks, you will spread the masa on the smooth side of the shuck.

Preparing the meat for tamales:

1. I use  beef  for tamales, cut into chunks to cook the meat faster.
2. Spice meat with onion, garlic, salt, I use fresh ingredients & also spice with onion powder & garlic powder also.
3. Cook meat until tinder, I cook my in a pressure cooker it takes about (20) minutes.
4. Place your meat in a large pan and with (2) two forks break up meat,place your pan over low heat on the stove, then you will add (1/2) cup of lard in your meat & onion powder, garlic powder, cumin powder, salt to taste, & add about (3) tablespoons of chili powder, I use Gebhardt’s it comes in 3 oz bottles invest in a couple to have enough for the tamales & the juice to go over the tamales.
5. You can at this time blend chili piquin (hot pepper may be omitted) also mix in (1/4) cup of masa which has a small amount of beef stock added to make a gravy mix blend all these ingredients together over low heat on the stove until all spices and lard are incorporated.
6. Remove from heat allow meat to cool while you prepare the masa stage.
7. Strain beef stock through a strainer to remove all impurities from the cooking process.
8. Your stock should be clear you will need the beef stock for the masa & cooking process.

Preparing Masa for tamales:

1. A (5) pound bag of masa will take care of about (3) pounds of prepared tamale meat.
2. Place masa in a separate large pan, break up masa and add (1) cup of lard, salt to taste, mix masa with lard with your hands. Add 1/2 cup of beef stock from the Boston butt add stock in small amounts.
3. You will need to mix & knead the masa allot to incorporate all ingredients.
4. Take masa out of the pan and knead on the table, your masa should not be sticky at this time place it back in your large pan, place your shuck in the palm of your hand and start spreading masa with a tablespoon on the smooth side of the shuck (one side is rough and the other side is smooth).
5. Try to spread the masa thin.
6. If you have help making these tamales you can have one person put about (1) tablespoon of the meat in the center of the shuck working the meat on the shuck for about (3/4) of the masa you will fold the shuck on the right side first and then the left side and then bring the long top of the shuck on the the center of the shuck, Place these on a flat baking sheet until you are ready to make your pyramid around the center of your steamer or pressure cooker.

Prepare your steamer or pressure cooker for cooking:

1. We put a few shuck strips or pieces of shucks on the bottom of the pan to prevent burning of the tamales in case you run out of stock in the pan.
2. Take a generous piece of aluminum foil make a tower for the center of the pan by crumpling the foil and place it in the center of the pan or pressure cooker.
3. At this time get a stock pan large enough to accommodate (2) cups of stock with (1/2) cup of lard & about (3) tablespoons of chili powder warm these ingredients over medium heat until all ingredients are incorporated.
4. Take off the heat this will be ladled over the tamales after you have stacked the tamales with the open end up, that will be the bottom of the tamale, it has to remain up in order for the meat not to fall out during the cooking process.
5. Ladle the chili juice over the tamales I would use 1.5 cups of the juice.
6. Cover your steamer or pressure cooker and cook for at least (20) minutes in the pressure cooker, maybe a little longer in the steamer.
7. Try not to uncover the pot except to check on the level of stock in pan.
8. Don’t let it all steam away or the tamales will burn.
9. You can start your heat on high until the stock starts to boil, I can tell on the pressure cooker when it start to sing from the button on top of the pot, on the steamer you will be able to check at any time, then reduce heat to medium.
10. When tamales are done allow them to sit for about (5) to (10) minutes after you have turned the heat off and place on a cold burner leave top on while cooling process takes place.
11. After the resting stage is over use tongs to remove the tamales from you pot they will be very hot to the touch. Unwrap and enjoy!

This is truly a labor of love to make these tamales. So when you find a person who can make good tamales, don’t complain if they cost $10.00 a dozen. That is what I pay if I don’t feel like making them my self.