Easy Tamales Recipe
About this recipe
Tamales are a beloved traditional dish, and this easy beef tamales recipe from Simply Mamá Cooks makes it accessible for everyone. With tender, flavorful beef and a soft masa, these tamales are perfect for any occasion, especially during the holidays.
The video showcases a straightforward method that ensures moist and delicious results, emphasizing the importance of using the right ingredients and techniques.
Ingredient notes
- You can use either beef broth or water, with a total of 4.5 to 5 cups needed for the recipe.
- If you don't have a beef bouillon cube, you can substitute it with 2 teaspoons of salt.
- The recipe calls for Maseca brand instant corn flour, but you can use any instant corn flour available.
Tips from Simply Mamá Cooks’s video
- Soak the corn husks in hot water for about 2 hours until they are pliable; if they are very dry, soaking them overnight is a good idea.
- For the beef, you can use any cut of beef you prefer, but boneless chuck roast is recommended for its tenderness after cooking.
- When making the masa, ensure the dough is the texture of play dough and can easily squeeze through your fingers; keep extra warm broth or water on hand in case the dough dries out.
Good to know
- How many tamales does this recipe make?
- This recipe makes about 30 to 35 tamales.
- What cooking method can I use for the beef?
- You can cook the beef in a crock pot, on the stovetop, or roast it in the oven until tender.
- What should the texture of the masa dough be?
- The masa dough should be the texture of play dough and should easily squeeze through your fingers.
- How long do I need to cook the tamales?
- Cook the tamales for 1 to 1.5 hours, or until a tamal comes out easily from the husk.
No life story here — the video and the recipe are the whole point. All credit to Simply Mamá Cooks: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Soak the corn husks in hot water for about 2 hours until pliable.
- 2
Cut the boneless chuck roast into chunks and place in a crock pot.
- 3
Add the beef bouillon cube, 2 cups of water, halved onion, garlic cloves, and bay leaf to the crock pot.
- 4
Cover and cook on high for 6 to 7 hours until the beef is tender.
- 5
Remove the onion and set aside. Shred or chop the beef to desired texture.
- 6
Strain the liquid from the crock pot and reserve for later use.
- 7
Remove stems and seeds from the dried chiles and rinse them.
- 8
Place the chiles in a pot, cover with water, and bring to a boil. Remove from heat and steep until soft.
- 9
In a blender, combine the softened chiles, 1 2/3 cups of reserved beef broth, reserved onion, and 2 cloves of garlic. Puree until smooth.
- 10
Strain the puree to remove any bits that did not blend well. Reserve 1/3 cup of the puree for the masa dough.
- 11
In a skillet, heat 2 tablespoons of oil over medium heat. Add the strained chili puree and salt to taste, and simmer for 3 minutes.
- 12
Add the chopped beef to the skillet and mix well. Simmer for another 3 to 5 minutes, then set aside.
- 13
In a large bowl, combine the instant corn flour, baking powder, and salt.
- 14
Add the lard or shortening and 1/3 cup of reserved chili puree to the flour mixture and combine well.
- 15
Gradually add 2 cups of warm beef broth or water, mixing until the dough is the texture of play dough. Add more liquid as needed.
- 16
Take a softened corn husk and spread 3 to 4 tablespoons of masa dough on the smooth side, leaving a one-inch space at the top.
- 17
Add a portion of the meat filling and fold the tamal, then fold the bottom of the husk up.
- 18
In a steamer pot, add 2 1/4 liters of water and place the steamer plate inside.
- 19
Stack the tamales around a small heatproof bowl in the center, cover with extra corn husks and a cloth, and place the lid on.
- 20
Bring the water to a boil, then lower the heat to medium and cook for 1 to 1.5 hours, or until a tamal comes out easily from the husk.
- 21
Remove the tamales from the pot and let them set for at least 20 minutes before serving.
Heads up — we had to guess a little:
- The amount of water for soaking the corn husks is inferred based on common practice.
Credit where it’s due: this recipe was transcribed from Simply Mamá Cooks’s original video on YouTube. Follow them there — it’s their dish.
Are you Simply Mamá Cooks? Claim this page or ask us to take it down. Your call, always.
