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4 EASY Tamales Recipes anyone can make! How to make tamales EASY

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Rating: 4.5; Vote: 2

Today, I will show you four easy ways to achieve tender savory tamales. Making tamales is always a labor of love. There are many steps and it takes hours of time, but bringing the family together is worth it. Some make tamales to share and celebrate the holidays with family and friends. Some sell tamales to support their livelihood. With that said, these recipes can be doubled, tripled, and quadrupled should you need to make a large amount. I am more than sure there are hundreds of ways to make tamales and everyone has a family recipe. These are just simple ways to make them. I tried to simplify it for the beginner cook or those who want to easily make tamales at home. Turkey tamales 4 1/2 to 5 cups (1 L to 1. 2 L ) broth or water 2 1/2 lbs (1. 13 kg) shredded or chopped cooked turkey meat 1/2 small onion 3 to 4 cloves garlic 8 dried guajillo chiles (stems and seeds removed) 2 dried Pasilla chiles (stems and seeds removed) 2 dried ancho chiles (stems and seeds removed) 2 cloves garlic 4 cups (475 g) instant corn flour (I used Maseca brand) 2 1/2 tsp baking powder 1 1/4 cup (250 g) lard or shortening salt to taste 2 Tbsp oil (to simmer puree) 40 to 50 corn husks 16-quart steamer pot Turkey prep 10 lbs Turkey (completely thawed) 1 Tbsp seasoning salt 2 tsp garlic powder 2 tsp onion powder 2 tsp lemon pepper 2 to 3 cups water or chicken broth to the bottom of the pan BEEF TAMALES 4 1/2 to 5 cups (1 L to 1. 2 L ) beef broth or water 4 lbs (1. 81 kg) boneless chuck roast beef 1 small onion 3 to 4 cloves garlic 1 beef bouillon cube (or 2 tsp salt) 1 dried bay leaf 8 dried guajillo chiles (stems and seeds removed) 2 dried Pasilla chiles (stems and seeds removed) 2 dried ancho chiles (stems and seeds removed) 2 cloves garlic 4 cups (475 g) instant corn flour (I used Maseca brand) 2 1/2 tsp baking powder 1 1/4 cup (275 g) lard or shortening salt to taste 2 Tbsp oil (to simmer puree) 35 to 40 corn husks 12 to 16-quart steamer pot BEAN & CHEESE TAMALES 50 presoaked corn husks 16-quart steamer pot MASA 4 cups (475 g) instant corn flour (I used Maseca brand) 2 1/2 tsp baking powder 1 1/2 tsp salt 1 cup (200 g) to 1 1/4 cups (275 g) lard or shortening 3 1/2 cup (828 ml) warm chicken broth FILLING 5 to 5 1/2 cups (1. 12 kg) cooked beans (drained) 1 1/2 to 2 cups (354 to 473 ml) bean broth 1/2 tsp garlic powder 1/2 tsp onion powder salt and pepper to taste 1 1/2 lb (680 g) cheese of your choice I used pepper jack cheese pickled jalapenos (optional) NOTE Keep extra warm water or broth on the side just in case the masa dough starts to dry out TAMAL ASSEMBLY - Take your softened presoaked corn husk and spread from the center 3 to 4 Tbsp of masa dough on the corn husk leaving a one-inch space from the top of the husk - Next, add meat filling and enclose the tamal - Now fold the bottom part of the husk up and continue the process COOK TAMALES - In a 16 quart steamer pot add 2 1/4 liters of water to the pot then place the steamer plate in - Place a small heat-proof ceramic or stone bowl upside down in the center and start stacking all of your tamales around the bowl NOTE The cooking time will vary depending on how tightly you pack the pot - Now place extra corn husks on top to cover tamales, a cloth and cover with the lid - Bring the water to a boil first, lower the heat to medium heat, and cook for 1 hour to 1 hour and a half or once a tamal comes out easily from the corn husk - Remove all the tamales from the pot and allow to set for at least 20 minutes then serve How To Make the best tamales ever! The beginners guide to making tamales EASY
Date: 2023-10-24

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Comments and reviews: 7

kim
Angelica, your name describes you to a Tee! You are just Precious! Thank you for such a wonderful video! I learned so much, and it was so fun to watch and it made me hungry! And I especially love hearing your stories of your Grandmothers cooking and how it influenced you. They would be very proud of you! Keep up the wonderful videos you make for us, and always include a story about family and cooking. It makes it so special!
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Vivian
I like to pre-measure the water then empty it and place it to the side. Tilt my pan to the side, then stack the tamales on top of each other till its filled and then replace the water that way it makes it easier for them to stand up. And when you replace the water pour it on the side of the pot, not on the tamales I noticed you didn t put an olive in the tamale I like to add a black olives or two yummy great video.
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ALMA
Hi Angelica. I ve been using your tamales recipe a couple of years. My family was totally blown away when I first made them at Christmas. Now my daughter & granddaughter join me in making them. My family request them every Christmas. I also use your chicken tamales recipe for making those. So Thank you for revisiting your earlier ones.
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Pamela
I absolutely love your cookbook. My husband is Mexican and I am the only White girl in his large family. I really impressed my Father in-law with the homemade enchilada sauce. Now instead of him making for me so I can have it on hand in my freezer, I make mine with your help for him. I can't wait to make these tamales.
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Purple
To begin with your finishing product of the masa looked and spread rough, the corn masa should be smooth as you spread it even once it s cooked the masa should have a glare and a smooth look to it. Even after it s been cooked your tamales looked dry and rough.
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rachelle
OMG, please show the other ways to spread the masa - I'm especially interested in how to use a tortilla press to do it. TFS! (Oh, and I'm interested in learning how to make sweet tamales, too)
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Laura
I just thought I'd let you know that the traditional country style pork ribs are cut from the pork butt or the pork shoulder. Can't wait to try to make tamales myself.
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