Please do let me know how these tamales are with other meats. I could eat it every single day. We used your recipe yesterday and had a heck of time trying to fix the masa mixture once we realized your mistake.Jennifer – so sorry you had trouble! I used to have a traditional pot for steaming them, but moved and had to leave some things behind…any pot deep enough should work though, as long as I have a lid. You need to buy fresh ground masa – I buy mine at a local Latino market. Thank you for walking me through it step by step!This fabulous Mexican beef tamale recipe came out picture perfect – just as you described in your recipe. Thanks for reminding me! The recipe is then moved to the stovetop where a roux then comes together, and the chili puree is added. Directions Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). I spend about 3 months a year in Puerto Vallarta, Mexico, so I know an authentic recipe when I see one.
This is my mom’s recipe and she does use the canned chile sauce. Families gather together and spend the day rolling tamales together.
The tamales are light and fluffy with only a tiny bit of heat. I love olives, but will be trying your recipe for some people who don’t. Does the lid have to fit tightly? I might try them after the hustle and bustle of the holidays when I can focus Thank you for sharing!Hi Ondrea, I had to check with my mom to be sure of the amount, she says it makes about 5 dozen but that will depend on how big you m are the tamales. The key to my mom’s tamales is the incredibly fluffy fresh masa.I will have to added my chile sauce recipe to the blog. I’m so happy I found yours!It’s taken me so long to find a Tamales recipe that tastes like the ones I tried in Central America this was fantastic.I consider myself a tamale expert, and these are the real deal!
Spoon the meat filling down the center of the tamale placing an olive in the very center.Carefully fold the corn husk around the tamale making sure the masa completely incloses the meat on the bottom and sides of the tamales. It made things a little easier with 6 kids running around under foot. We like the mild sauce in our tamales because everyone is happy with it and the “heat lovers” can add some salsa. They are the perfect tamale so… why waste time with any other?Let us know how you like them, we love hearing from you. 1 teaspoon of baking powder Salt if needed Broth has already salt added Give the corn husk a little “stretch” before you spread in the masa. Chilling the meat over night will allow more of the fat to rise to the top and be easily removed from the mixture. Welcome to Simply Mamá Cooks YouTube Channel!
They are a fun way to add a little […][…] Restaurant-Style White Queso Authentic Mexican Beef Tamales Crispy Pork […]These are the tamales we grew up on. I always buy homemade tamales around the holidays, as I’m always a little intimidated to make them! I’m sure they will be delicious with venison and rabbit. Your mother’s tamales sound delicious!
Anybody who makes tamales needs to know that the masa HAS to be spread on the smooth side of the corn husk or they will not come out easily, the tamale should loosen easily from the husk.Hi Sharon, The olive is an “Old School Arizona” thing. My mother, my sister and I have made dozens and dozens of tamales together over the years and look forward to making a big batch anytime we can.Cook the beef and pork mixture the day before preparing the masa and rolling the tamales. I do have a red chile recipe but it is not on the blog, yet. These really ARE the best tamales ever! I have never used dry “masa harina” to make tamales – so sorry if that’s how it came across. Please feel free to leave it out. You may need to download version 2.0 now from the I’m pinning your recipe to keep it on hand. We always have such a good time when everyone gathers around to help!I used to make tamales YEARS ago with my suegra when I was married to her son.
She was from New Mexico, and always used the New Mexico dry chile pods to make the sauce. Happy Holidays to you!I think you made a big mistake with your ingredient list. Hope that helps. Meanwhile, soak the corn husks in a bowl … Can’t wait to make some more with you so, so soon!Thanks for great detailed recipe, takes all the guess work out of it! I cannot wait to make them again.Oh my goodness I absolutely LOVE mexican food. […] are still here… the Mayan Calendar didn’t end! Be sure to check out our I can’t think of a better tradition to inherit! Merry Christmas and Happy new year.P.S. We never put a black olive in the tamales but that does sound good. Also I live in Phoenix do you know where I should go to get the fresh ground masa?Hi Erika. This is so delicious and easy to follow!Do you have a good mild recipe god the red Chile? It is light and fluffy and full of corn flavor. Be careful not to tear the corn husk. I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. Leave a one inch margin around the top and the side edges with about 2 inches of margin on the bottom edge.The meat for the filling should also be made the day ahead so that it can be refrigerated over night. You certainly do not need to add it to the tamales. The aroma, texture and flavors were fabulous! Heat to boiling then cover and simmer on low while you cut up the pork. Thank you.Hi Catalina, It’s so good to hear from a fellow tamale lover! The olive is a signature of a tamales recipe from the Old Southwest.It is not hard to make tamales at home but, they do take some time. I live in San Antonio where a lot of people make these and sell them at Christmas. The filling is a mixture of beef and pork that is cooked until tender then, stirred into a delicious red chile sauce.Mom puts a black olive in the center of the red chile meat before rolling the tamale up in it’s corn husk for steaming. Tamale Meat Cook meat, garlic and salt in a slow cooker for 6 to 8 hours on high. This holiday spin on Authentic Mexican Tamales can be made ahead so you can enjoy the […][…] Sweet Potato Tamales are a modern spin on Traditional Mexican Tamales that is fast and easy and won’t take all day to make. I’m going to try it with venison and also rabbitHi Cookie!