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. Position your corn husks with wide end toward you. You won't have to secure your Tamales with a toothpick or strip of corn husk, if folded properly.
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. 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. 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. Then let in stand for several hours before I made it into tamales.
This is easier done the day ahead. 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.
Muy Bueno! Debbie W. 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! I had a hard time spreading the masa on the husks. 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! I had tried other recipes and had almost given up. This recipe is fool proof I've made it many times since running across it and it works every time. Depending on if I'm making beef or chicken,I use chicken or beef powdered bullion for the dough,I also mix dried parsley,onion powder and garlic powder, and a touch of cumin -oh and some powdered ancho pepper. I use a product called Maseca there are two types I do not recommend using the one that lists making tortillas and a bunch of other things the type I use comes in a light peach coloured bag and says Maseca for delicious tamales.
For some reason using the other stuff was disasterous for me and if I'm putting hours of labour into a recipe disaster is not an option! Of course they're pretty good anyway you make them. I even started selling them to friends that kept bugging me to make them. Thank you so much Saddiecat for a delicious recipe and quite possibly a lucrative business!
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.
All Reviews for Real Homemade Tamales. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo.
What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfully saved. I like to give them a quick look over, to remove any debris, threads, molded corn husks, or torn husks.
Place your husk in a large bowl or container. You want plenty of room for when you add the hot water. You can use a cooler, ice bucket, a stockpot, or your sink. Clean each container thoroughly before adding corn husks. Place corn husks in the appropriate container, then top with hot water.
You will want to weigh down the husks, so they do not float to the top — you want the husks to be submerged in the water the entire time. I like to soak my corn husk overnight since we make a TON of tamales, but if you only plan to make a few dozen you can soak the corn husks for at least two hours in hot water.
You want the husk to be soft and pliable, ready to wrap your tamales. When you are ready to assemble your tamales, remove corn husks as needed leaving the remaining to soak. Place on a baking sheet, cover them with a damp paper towel to help retain their moisture. If the corn husks begin to dry out, return to water and allow to soak. The brisket filling can be made up to four days in advance.
A trimmed brisket works best for this recipe as we want a little fat, but if you have ever cooked a brisket there is a thicker layer of fat near the gristle. You can trim at home or ask your local butcher to trim for you.
Slice the brisket into larger square cuts, this will make for quicker cook time and make for easier shredding. We are seasoning our brisket with onion, garlic, peppercorns.
The garlic will be combined with shredded brisket, so feel free to add the cloves whole to the pot, not minced or chopped. Simmer for about 3 hours or until fork tender. Ancho chile paste will be added to our shredded brisket. Ancho chiles are dried poblano peppers. They have a smoky, sweet flavor and used to make pozole, moles, marinades, and tamales. We are rehydrating our chile ancho so they will blend easily in the blender.
To our pot, we are adding comino seeds cumin seeds along with our chiles. You can boil over the stove-top or place your chile and comino seeds into a microwave safe dish and microwave until chiles have softened.
When they are cool enough to handle, slit them open and remove seeds and veins. Place in a blender along with comino seeds and blend until a paste is formed. Next, we will fry the chile paste. Frying the chile paste adds a depth of flavor and gives our filling amazing flavor and color.
Add beef and garlic, continuing to cook for the flavors to meld. Season filling with salt as needed. The ancho chile paste can be made up to four days in advance. You can also make chile paste, fry, and add shredded brisket up to four days in advance. Store covered in fridge until ready to assemble tamales. What is Masa?
Masa translates to dough, masa is used to make much more than tamales, it is a powerhouse ingredient in Mexican cooking. Masa is used to make tortillas, gorditas, sopes, huaraches, tylaudas and sopes. Masa is a dough made from finely dried corn kernels that have been soaked in an alkaline solution, which roughly translates to limewater which softens down the corn, which then is grounded down to make masa. Here in South Texas, fresh masa can easily be found during the holiday season at tortilleras and bakeries, or the local Mercado offers freshly ground masa.
Preparada, which means it is seasoned with spices and ready to use. Masa Harina, masa flour which is like flour, but water or broth is added to quickly form a masa ready to be used to make masa. Just add water or broth and you are ready to make tamales, tortillas, gorditas, sopes, huaraches, tylaudas and sopes.
You can find it in the Latin aisle of your local grocery store. Preparing your own masa for tamales sounds daunting, if you have never attempted it, but I promise you it is worth it, plus think of all the deliciousness you will be creating.
I like to prepare my masa a day before assembling my tamales, so we are ready to spread the day of. The key is you want to break up any clumps while preparing your masa fully incorporating in the spices, chile sauce or lard you are mixing it.
You want your masa to be smooth and easy to spread. You can prepare your masa in a stand mixer. This is how I prepare my masa. It makes for easy prep since I prep a ton of masa. Try not to overload your mixer to avoid spillage. First, we melt the lard, add our masa harina to our mixer along with the salt, baking soda, broth, and the lard one cup at a time. Continue beating for 10 minutes until the masa is nice and smooth.
To test if masa is ready for spreading: Drop a dollop of masa in a glass of cold water. If it floats, you are ready to spread, if it sinks add more lard and continue mixing.
Store your prepared masa, covered in the fridge until ready to use, for up to three days. When ready to spread, allow masa to come to room temperature for easier spreading. I find placing the damp corn husks on the palm of my hand makes for easier spreading.
Using a spoon or knife spread your masa over the broadest part of the corn husk, allowing for turning down about 2 inches at the pointed top. Next, with a fork or spoon add some beef filling down the middle of the dough about 1 Tbsp. Fold the sides of the corn husks together firmly.
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