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MexicanFood.net
We have selected a variety of the best rated tamale recipes on the Internet.
Check out the Top 5 tamale recipes!
We have selected a variety of the best rated tamale recipes on the Internet.
Check out the Top 5 tamale recipes!
Beef Tamales
Recipe source: Food 911
Ingredients
2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening
Directions
Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over
medium heat. Once browned on all sides, add enough water to cover the roast along with the 1
sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart
with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the
beef broth. Hand shred the meat and set aside.
To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place
the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion
and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using
tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until
smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour
the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add
more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly.
Refrigerate until ready to use.
Go through the dried cornhusks, separate them and discard the silk, be careful since the husks
are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a
deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a
time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy.
Add it to the masa and beat until the dough has a spongy texture.
Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel
along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because
they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and
the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a
tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in
the center of the masa. Fold the narrow end up to the center then fold both sides together to
enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer
into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a
damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking
periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm
and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling
on top.
Recipe source: Food 911
Ingredients
2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening
Directions
Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over
medium heat. Once browned on all sides, add enough water to cover the roast along with the 1
sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart
with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the
beef broth. Hand shred the meat and set aside.
To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place
the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion
and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using
tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until
smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour
the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add
more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly.
Refrigerate until ready to use.
Go through the dried cornhusks, separate them and discard the silk, be careful since the husks
are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a
deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a
time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy.
Add it to the masa and beat until the dough has a spongy texture.
Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel
along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because
they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and
the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a
tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in
the center of the masa. Fold the narrow end up to the center then fold both sides together to
enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer
into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a
damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking
periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm
and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling
on top.
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| 5 BEST TAMALE RECIPES |
Cook Time: 4 hr 30 min
Yield: 3 dozens
Yield: 3 dozens
Chile-Spiced Sweet Potato Tamales
Recipe source: Sunset
Ingredients
1/4 cup (1/8 lb.) butter, at room temperature
2 tablespoons firmly packed brown sugar
1 tablespoon ground cinnamon
1 1/2 pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise
1/4 cup lard or additional butter
1 cup fat-skimmed chicken broth
1 1/4 cups dehydrated masa flour
1 tablespoon baking powder
2 canned chipotle chiles, drained and minced
Salt and fresh-ground pepper
20 dried corn husks, soaked (see notes)
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
Directions
1. In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up,
in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350° oven until soft
when pressed, about 1 hour.
2. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth.
3. In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add
broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended.
Stir in baking powder and chipotles and season with salt and pepper to taste.
4. Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface, smooth
side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down
center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of
husk. Repeat until all filling is used.
5. In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil
over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until
filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth. Remove
tamales and let stand at least 10 minutes before serving.
Yield: 12 to 15 tamales
Nutritional Information
Calories:132 (47% from fat)
Protein:2.2g
Fat:6.9g (sat 3.3)
Carbohydrate:16g
Fiber:1.3g
Sodium:164mg
Cholesterol:12mg
Recipe source: Sunset
Ingredients
1/4 cup (1/8 lb.) butter, at room temperature
2 tablespoons firmly packed brown sugar
1 tablespoon ground cinnamon
1 1/2 pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise
1/4 cup lard or additional butter
1 cup fat-skimmed chicken broth
1 1/4 cups dehydrated masa flour
1 tablespoon baking powder
2 canned chipotle chiles, drained and minced
Salt and fresh-ground pepper
20 dried corn husks, soaked (see notes)
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
Directions
1. In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up,
in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350° oven until soft
when pressed, about 1 hour.
2. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth.
3. In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add
broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended.
Stir in baking powder and chipotles and season with salt and pepper to taste.
4. Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface, smooth
side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down
center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of
husk. Repeat until all filling is used.
5. In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil
over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until
filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth. Remove
tamales and let stand at least 10 minutes before serving.
Yield: 12 to 15 tamales
Nutritional Information
Calories:132 (47% from fat)
Protein:2.2g
Fat:6.9g (sat 3.3)
Carbohydrate:16g
Fiber:1.3g
Sodium:164mg
Cholesterol:12mg
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Top 1
Top 2
Beef Tamales
Recipe source: Jenn - Allrecipes
Ingredients
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina
Directions
1.Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat.
As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until
beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking
liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2.Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak
for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy
can.
3.Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then
remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and
pestle.
4.Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and
stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red
pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5.Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until
fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a
little at a time until mixture is the consistency of soft cookie dough.
6.Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing
you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread
about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting
at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a
piece of butchers' twine.
7.Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until
masa is firm and holds its shape. Make sure steamer does not run out of water. Serve
immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in
husks) to cool, uncovered, in the refrigerator.
Recipe source: Jenn - Allrecipes
Ingredients
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina
Directions
1.Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat.
As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until
beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking
liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2.Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak
for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy
can.
3.Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then
remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and
pestle.
4.Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and
stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red
pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5.Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until
fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a
little at a time until mixture is the consistency of soft cookie dough.
6.Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing
you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread
about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting
at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a
piece of butchers' twine.
7.Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until
masa is firm and holds its shape. Make sure steamer does not run out of water. Serve
immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in
husks) to cool, uncovered, in the refrigerator.
PREP TIME 5 Hrs 30 Min
COOK TIME 1 Hr
READY IN 6 Hrs 30 Min
Yield: 36 servings
COOK TIME 1 Hr
READY IN 6 Hrs 30 Min
Yield: 36 servings
Top 3
Roasted Poblano Tamales
Recipe source: Kraft Foods
Ingredients
52 corn husks Tamale Dough 2 Tbsp. chopped fresh epazote leaves 10 poblano chiles,
roasted, seeded, deveined and chopped 1 cup KRAFT Shredded Mozzarella Cheese
Directions
SOAK corn husks in hot water for 30 minutes or let stand overnight in room-temperature water.
Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
ASSEMBLE tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch
rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk.
Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on
each husk; fold over the sides of the husk and both ends to completely enclose the filling.
STAND tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales
are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away
from the corn husks, adding more water to the pot when necessary. Remove tamales from
steamer basket; cool slightly.
Tamales can be filled with chopped leftover cooked pork, beef or beans.
Prep Time: 20 min
Total Time: 1 hr 20 min
Yield: 26 servings, 2 tamales each
Recipe source: Kraft Foods
Ingredients
52 corn husks Tamale Dough 2 Tbsp. chopped fresh epazote leaves 10 poblano chiles,
roasted, seeded, deveined and chopped 1 cup KRAFT Shredded Mozzarella Cheese
Directions
SOAK corn husks in hot water for 30 minutes or let stand overnight in room-temperature water.
Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
ASSEMBLE tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch
rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk.
Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on
each husk; fold over the sides of the husk and both ends to completely enclose the filling.
STAND tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales
are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away
from the corn husks, adding more water to the pot when necessary. Remove tamales from
steamer basket; cool slightly.
Tamales can be filled with chopped leftover cooked pork, beef or beans.
Prep Time: 20 min
Total Time: 1 hr 20 min
Yield: 26 servings, 2 tamales each
Top 4
Quick Chicken-and-Cheese Tamales
Recipe source: Grace Parisi
Ingredients
2 cups masa harina
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cool water
1/2 cup solid vegetable shortening (3 ounces), softened
1/2 cup chicken stock or low-sodium broth
2 1/2 cups shredded chicken (from 1 rotisserie chicken)
1/4 pound sharp cheddar cheese, shredded (1 packed cup)
1/2 cup chopped cilantro
2 scallions, finely chopped
Hot sauce, for serving
Directions
1.In a food processor, pulse the masa harina with the baking powder and salt. Add the water
and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with
the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl
occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded
cheese, chopped cilantro and scallions.
2.Tear twelve 12-inch-square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2
cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the
tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic around
the tamales, twist the ends securely and then fold them under to make packets. Repeat to form
the remaining tamales.
3.Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully
transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the
tamales out onto the platter. Serve the tamales with hot sauce.
Make Ahead
The tamales can be prepared through Step 2 and refrigerated for up to 2 days.
Recipe source: Grace Parisi
Ingredients
2 cups masa harina
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cool water
1/2 cup solid vegetable shortening (3 ounces), softened
1/2 cup chicken stock or low-sodium broth
2 1/2 cups shredded chicken (from 1 rotisserie chicken)
1/4 pound sharp cheddar cheese, shredded (1 packed cup)
1/2 cup chopped cilantro
2 scallions, finely chopped
Hot sauce, for serving
Directions
1.In a food processor, pulse the masa harina with the baking powder and salt. Add the water
and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with
the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl
occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded
cheese, chopped cilantro and scallions.
2.Tear twelve 12-inch-square sheets of plastic wrap. Working with 6 at a time, spoon a scant 1/2
cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the
tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic around
the tamales, twist the ends securely and then fold them under to make packets. Repeat to form
the remaining tamales.
3.Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully
transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the
tamales out onto the platter. Serve the tamales with hot sauce.
Make Ahead
The tamales can be prepared through Step 2 and refrigerated for up to 2 days.
TOTAL TIME: 45 MIN
SERVINGS: 6
SERVINGS: 6
Top 5
MexicanFood.net