Reviews for Real Homemade Tamales
OK, this was my first time making tamales ever. I personally love peruvian style tamales (the masa is reddish brown, and they serve it with sliced onions in a light lemon vinegar sauce) but these turned out better than I had expected. I used CHICKEN, and I made my masa very peanut buttery like - it really does dry out. I also added an olive or two for each tamale...the oil & flavor naturally comes out while you steam it.
Time consuming but they came out so good, this was my first time. The one thing I did was peel off the skin off the chili peppers after they cooled down, that way you don't have to strain it. I also added some New Mexico red powder chili to the blended chili mixture for added flavor and heat. I will make these tamales again!!!!
Good base recipe. Could use more flavor and I will be searching for ways to enhance both the filling and the tamale dough. But this is well written and offers advice on what to do exactly where you need it! Note - following other reviewers I used Maseca brand masa harina and this is the recipe shared on that bag. Nonetheless, Saddicat does throw in helpful tidbits that Maseca does not.
really good.....difficult to make...but worth the effort.
This is excellent!! But we have made tamales for 60 yrs. We always do a pork roast and a beef roast. Shred them together. Much better flavor we think. Also we half black olives and put in mixture. Just some added flavor we could not do without.
good, but my husband and i did some modifications. we used 3 ancho, new 3 mexico and 4 chipolte covered with water and boiled. used ground pork. very good and with lots of flavor.
Great with left over meat..Saves time.
This recipe is exactly like the one I received from my neighbor who worked in a Mexican resteraunt in Colorado for most of her adult life. We also used shredded beef in place of pork, but I think the pork is better. We did not use the sour creme as a topping but I will try it next time! These froze really well too if any one is interested in making large batches.
Loved it! I made 24 count and I used 24oz of broth and cooked them for 2 .5 hrs. I covered the Tamales with corn husks and a cloth to keep moisture in. Deliciosos Tamales!
Followed the recipe for the filling. Exactly how I would make it with my grandma when I was a kid. But for the masa, just used salt, water, lard; as this was how my mexican family would always make it.
Used this for Christmas and was impressed. The pork filling was raved about. A bit spicy for children but adults loved it with the chiliheads adding hot sauce but everyone else leaving it as is. I couldn't find lard, thus used shortening instead. So I tripled and replaced the plain salt in the masa portion with garlic salt for flavor. I'll rate again after finding lard. Thank you!
The recipe was easy to follow and the outcome was excellent. The next time i make it, i will use more chile, was a little mild for our taste. All around thumbs up!
Fabulous, and easy to follow. It is definitely labor intensive, but several dozen tamales later, my freezer is stocked and a good dinner was had by all. The only suggestion would be to check the water you do the chiles in, and if it's bitter (mine was) use fresh water for blending the dried chiles. I also followed a readers suggestion and used a pork butt instead of a loin, much more tender and flavorful. Thanks for taking the time to post this !!
Awesome recipe. Have made several times. My whole family loves them. It'd recommended doubling or tripling the chili sauce so that you have extra to mix into the sour cream or just pour on top.
This recipe turned out great! My tamales were moist & flavorful. Some reviewers said they tasted bland, I guess I always add extra seasoning for my own taste (garlic, onion powder) because I didn't have that problem. I will say that the amount of masa did not make nearly enough for the amount of pork filling I made. I had to do a double batch of masa & still had enough pork filling for enchiladas or tacos! Also, I used pasilla peppers & it was a rich deep color similar to mole. I pureed some garlic cloves I added to the boiled peppers for added depth of flavor. The pepper puree made an excellent accompaniment to cheese quesadillas the next night & would be a great marinade for chicken.
First time I made tamales! Very good. I cooked a pork tenderloin overnight with extra spices as suggested. Will definitely make again.
Perfect tamale mixture! I tripled the recipes and used this tamale spread for all kinds of tamales, from sweet potato & chorizo to traditional chilchen & green chile.
This is a great jumping-off point for beginners! Tamales are a tradition around here, but growing up in Florida, I didn't have much experience with them. I did take a few shortcuts- I bought a rotisserie chicken from the store and shredded about 2/3 of it, then I added the onion and a few cloves of garlic in with the peppers as they simmered (also, be sure to cover the pot when they simmer or you won't have enough sauce!) and they turned out wonderful! My native New Mexican husband wolfed down four of them almost immediately! If anybody has trouble finding real New Mexican chile, let me know and I'll be happy to send you some!
Use the broth for the masa. I fry the meat up after it has been boiled and shredded with a little vege oil. Chop the meat up while frying. Yes, chop! Steam the tamales for 30-40 min. My ex mother-in-law taught me this. She made these every year at Christmas. Her family was from Mexico.
Delicious! Thanks for sharing!
Wow! It came out better than I expected! It needed to be steamed much longer than 1 hr. When I checked it after an hour, the dough was not as soft as I would like, so I steamed it longer. I think I steamed it for another 2-3 hrs. It was amazing!
Great recipe! I have been looking for a good tamale recipe for years, and this one fits the bill. I make a full strength batch of these for the grownups and another mild batch for the kids (and wimps). Thanks!
This is a good solid STARTING recipe. The changes I suggest are using chile GUAJILLO. Place the meat, the onion, a HEAD of garlic, 2 tbsp salt per lb of meat, 2 bay leaf, 1/2 tsp cumin. cover by at least one inch of water. Cook overnight for best results, but until tender is fine. Take all the solids, cooled off a bit, blend and strain. it should be thick. shred meat, you should need no more seasonings, but check for salt. heat, add chile/ seasonings mix until slightly moist or 1/4 of the mix. Get your Masa, in a large bowl, strain the broth. while broth is still warm, Mix 4 c masa, 3 c broth, leftover chile mix, 1 cup of lard. pour leftover chile mix and 1 cup broth, mix add broth to masa 1 cup at a time. when you can poke it and make a dent, add 3/4 cup of lard , and mix until slightly spongy. take a piece of dough, press it to the back of your hand. if any masa sticks, you need more lard. add 1/4 cup, mix, try again, make sure you scrape the bottom often. it should be spreadable, if not, add more broth Take the husks, and soak them in hot water. at least 45 min. no more than 4 inches wide a the bottom, tear the bigger ones to desired size. save the small pieces. every husk has a smooth and a bumpy side. choose the slickest side. you can use a spatula or big metal spoon (takes practice) and spread the masa on until it covers the leaf OR cut a ziplock bag open. place under y
Made these today. Loved the filling. I had only dried chipotle peppers and they added a nice spice. I must have made the masa too thick on the jusk becaue I had to make another batch. I used chicken broth in that batch and preferred it to the beef. I think you could probably use the cooking broth from the pork and it would be good, too.
These tamales were the BEST!!! My boyfriend swore I bought them at the store and just heated them up!!
These are great whole family enjoyed them. I found that they were a little dry so I added more of the broth on the 2nd set and they came out perfect!
The outside (Masa part) came out fabulous. The pork was a little bland for my taste but I am working on that. My first time making them and I thought it was time consuming but easy. Friend just asked me if I would make more and said she would pay me for them! So I would say these worked well. Only yeilded 13 for me so I may try doubling the recipe. Thanks so much, really liked this one.
Great recipe! I remember helping my mom make tamales as a child anc couldn't exactly remember the dough recipe! thanks so much!
This is delicious and very easy to make. I will use New Mexico chili next time for more heat because the California chili pods have no heat at all but still a great, amazing taste. For the masa I used double the salt indicated and it came out great, I will definetely make them again. Thanks for the recipe.
great recipe! as first-time tamale-makers, we were a little afraid, but they turned out great! a few notes: -we used the premade trader joe's carnitas ($3.99 for 12oz) and had MORE than enough meat. i can't imagine if we'd had the entire 1 1/4 lbs! -even after soaking the corn husks for an hour, we still had problems getting them to stay folded - toothpicks worked great to keep them shut during the steaming. -the california chile was really mild - we think we'll try a spicier type next time. all in all, great recipe!
These were amazing, I followed the recipe exactly and added cheese sauce with the other mole. I will make this again as this was a learning process and I made a huge mess and will know better next time. My picky family loved this!
Fabulous flavor - my family gives this recipe 5 stars!
I used the dough only since I had to use up some leftover Thanksgiving turkey... Lots of work but my son helped and we had fun!... Next time I will try with the pork!
I'm not sure where this recipe would be considered authentic but I have never tasted Tamales like this. The masa mixture is blah and the meat is bland. You'll definitely need to up the seasoning in both the meat and masa maybe try adding oregano and bay leaf or two, and please please use the broth from your meat for the masa.
These took a little work to accomplish pretty tamales, I bought a new trowel just for the job and it works great! This was pretty easy and great tasting.
Made this today, was great! One tip we found was to use a small piece of plastic wrap to smooth out the masa onto the corn husk. Worked awesome!!! :) Also, no need to tie, just fold into thirds. Put the masa down from the bottom about 2/3 up the husk, smooth out with plastic wrap, put a small line of filling down the middle, fold one side over filling, then fold over other side. Masa will overlap but it's no problem. Then fold top down. Easy Peasy! :) Thanks for a great recipe!! Oh yeah, put the folded side down near the water, and the open end towards the top, worked like a charm! :) Thanks everybody else for sharing tips!!! :)
Excellent, I had never made tamales before and I'm happy to say they came out beautiful. I'm going to make these for my family this Christmas. Thank you.
Instead of using pork I used chicken. I boiled the chicken in water that was seasoned with saffron, and homemade adobo seasoning. I also seasoned the masa with the adobo seasoning and used the water the chicken was boiled in instead of canned. I boiled the chiles and I used two different kinds I added some cumin and adobo seasoning to the mole. This was the first time I have ever made tamales and they smell wonderful
I only used the recipe for the dough and it was delicious!!!!!!!! Best i've ever made. I tweaked it a little by adding yeast to make it more bread like. Again best I have EVER made!
Followed recipe and some reviews however the mesa tasted dry and bland it was bad.
I made 1/2 with pork and 1/2 with chicken. Both were absolutely delicious. The chile sauce was just awful. Not sure if the dried chiles were poor quality or the recipe but it had no flavor, all we could taste was salt. Highly recommend cooking the meats a day ahead of time and if possible working with at least one other person. Less tiresome to make the tamales. It is not hard just time consuming.
not for the novice mexican chef, but oh so delicious!!
Pretty good. I added a ton of spices to the meat to make sure they were not bland (cayenne, cumin, garlic salt, chili powder, oregano). Meat came out great. Masa was bland even though I added the meat broth.
yes oh yes! this was sensational! thank you thank you thank you!!!! i diddnt change a thing!
Thanks, these came out perfect! It was the first time I made tamales and we loved them. For my filling I used leftover ropa vieja and they tasted great. Definitely will make these with the pork filling sometime.
this recipe, while rather labor intensive, turns out perfectly every time. the only thing i change is to add more chiles to make it a little spicier.
Wow!! Many thanks for sharing. I always wanted to make tamales but was hesitant because I heard how time consuming they were. Just wanted to let you know that they were worth every minute of my time! Thanks again.
I thought I would try making tamales with beef broth but my family and I prefer them with just water. That could be because that's how we've always eaten them. I didn't even like how the broth made them brown in color.
Well after I did the recipe it tasted like something was missing oh well
this is a really great recipe even my grandchildren loved them it was my first time making these boy am I slow not as easy as it looks but the meat OMG was totally awesome my hubby kept coming and grabbing it everytime I turned around I made the chili sauce to keep for use on everything great flavor and you can make it really hot or mild I like the hot hubby likes mild I will make these again now that I have the hang of it great recipe
Great recipe. Great results. Very time consuming, but well worth the effort.
We made tamales for our church Christmas dinner. We made over 200 tamales following this recipe we used Maseca brand masa harina for the dough and we followed thair directions for that but I just want to say that the tamales were awesome. The next day we had tamale left overs for lunch after our Christmas church service.By the way tamales are always better the day after heat them up on the comal.
Made tamales for the first time and they had a good flavor (I used pork in place of beef) but the masa dough was a bit crumbly. I wish that it gave a bit more information on how much liquid should be going into the dough. I think that was the reason for the crumbling. Tons of time for something that didnt turn out so well. Bummed but will try again with some help from YOUtube
I followed the recipe and made pork and chicken tamales. My grand kids love them them and wanted more. I am making a batch today. Also, liked them with fresh salsa. A real hit in my house. Thank you for sharing this great recipe!!
It was good and easy. enjoyed the turn out
This recipe has become a tradition for my father (who is 70) and I to make the day after Thanksgiving for the last 4 years. Thank you for this great recipe and the great memories I will have the rest of my life. Tina, California
very easy to understand. First time my husband loved them. I've made them a couple more times and every one who has eaten them wants more.
I only eat Meican food, not cook it so I read the reviews first and follow many suggestions. They turn out great. I went to other web sites to get an idea how to fold the corn the husks. I went to a few stores to find the spredder mentioned in one review but couldn't find it. The valentine hot sauce is very cheap and very hot ( mentioned in early review) but this sauce will always be handy to speed the receipt up.
These were very good and very time consuming. I will make again
I looked for a very long time for the perfect tamale recipe. Thanks to you, my search has ended LOL!
Steaming time is more like 2 1/2 to 3 hours. I used the left over pork from the Pork But Roast with Vegetables (shredded) on this site mixed with a 1/2 can of green enchilada sauce. Really easy no fuss, and GOOD!
I made these last year for Dia de los Muertos and I liked them so much that I'm doing it again this year! I substituted veg. shortening for the lard and it turned out great...
As I have never made tamales before, I was a little concerned whether it would be too hard or difficult. This recipe is so easy and delicious. It is no more work than making homemade lasagne or stuffed cabbage. The only confusion I had was at to which masa to buy, but I figured it out. I will make it again with various different fillings.
Dis be so god dam good...you heard me. All the white woman all on me for this....I say no no no white woman. Then i proseed to destroy dat .
These turned out fantastic for my first time. So glad that I tripled the batch and had enough to share!
This was great and made me feel accomplished at my first attempt at tamales. The masa-lard-chicken stock (didn't have pork) mixture turned out really well. The chicken in the chili sauce was so awesome. I will keep working at the recipe and by the time my kid comes home, i can try it out on him, too!
A bit bland for my taste. Reserve enough vegtable broth for masa dough with bullion added. Put the rest of the veg broth thru a blender. Season to taste, (I added chili powder and horse radish, etc). Run the meat (in my case. left-over bbq pork shoulder minus fat) thru a neat grinder. Combine meat and broth and simmer to reduce and combine. COOL over night!!! Enjoy
Yummy! My family loves these.Thanks for a great recipe.
It was easier than I first assumed, but I do have a few notes. For one, if you have a slow cooker, use it. The meat cooks within 2 hours on high, and it shreds easier than tissue. I used pork *tender* loin as well, which wasn't too expensive. (3-4 bucks for 1.27 lbs) I threw in some extra cloves of garlic (it's my favorite aromatic!) as well. Rather than prepping the peppers to go directly into the filling, I threw dried peppers in with the meat and water to infuse it, then threw them away. This was a smart move, as it was still very spicy, but not "ruin your mouth forever" spicy. We also added basically every spice in our cabinets, including chipotle grind, paprika, cumin, giner, curry, and more. Certainly added the punch it needed. After picking out the meat, I picked out the onions and garlic to be pulverized by a food processor, and threw the peppers away (if you like things super spicy, you could savage a few, remove the seeds, and throw them into the processor). Then we used the cooking liquid for the dough. You absolutely have to double or even triple the dough recipe if you want to use up all your meat. I over doubled it and we still had a little meat left over, and I was filling them generously. Don't worry if your dough doesn't pass the float test. Ours wouldn't float but still came out okay. It also had the texture of cookie dough or pie crusts, but balance masa and liquid so that the consistency works for you! Also I certainly suggest rolling them up like a cigar
I made these and they were delicious. This was my first time making tamales so i was a little nervous. I used the broth from the beef , which was already seasoned with onion, cumin, chipotle powder, ancho chili powder, new mexico chili powder, and couple others, and put it in the masa. The masa should resemble peanut butter.
I gave this recipe only 3 stars because it was just waaaayyyy too fiddley to make. The meat mixture was very good but the dough was too sticky and it was impossible to find corn husks. Made about 10 and that was enough for me. Sorry!
This is an awful awful awful recipe....my boyfriend is on the phone with his mother to get a proper recipe now that I've spent all day on a recipe that tastes like cardboard.
Only needed the masa recipe and this was perfect.
good recipe: Add diced green chillies to masa with a little enchilada seasoning: cook and drain small amount of chorizo to meat mix of your choice.
We had a ton of barbecued pulled pork left from a pig-roast, and a wedding to help cater... viola! Lots of labor, but what a wonderful outcome! I live in northern Spain, where no one´s ever tasted Mexican food, and assumes it´s all red-hot chili peppers... these tamales were a revelation to the whole village! I shall be making them for many fiestas to come, I think...
Masa Harina is NOT the same as cornmeal!! Duh. The video is so far off from how you even spread out and wrap a tamale it's ridiculous. All Recipes.... please don't do a video of a recipe if you can't execute it properly.
Used butt roast and mild peppers
Loved these. Made with water this time, next I will try broth.
I used this recipe as a guide, but subbed shredded chicken breast and chicken stock for the pork and beef broth, and used butter in place of the lard. My 12 year old son helped make the tamales and enjoyed it. Great to make ahead on the weekend and steam for an easy weeknight dinner. Rave reviews from everyone, from the picky 5 and 8 year olds to the 50+ crowd. I will make variations of this recipe frequently! Yum! Thanks for sharing!
Great basic recipe. I just used my drippings from my pork to flavor the masa. I also cooked my pork in a crockpot. I used two cans of domestic beer and some beef stock paste, bay leafs, garlic, large onion, and lots of salt/pepper. I have found the more flavor you give the masa the better.
It was awesome!!!
My first attempt at tamales. I followed this recipe except in place or shortening I used lard. I thought they were great. But to my surprise friends and family raved about them. Many comments such as “best tamales I’ve ever had”. Thank you for posting such a great recipe
My family loved it, I would live to make it again. It would be nice to make extra chili sauce to go with it.
Almost everything came out perfect. I don’t what I did wrong but the masa tasted like it was too lemoney or like it went bad or something? Any help or suggestions will be appreciated TIA
I made this for the first time a few weeks ago. My family all went nuts!! I took my first batch to my nephews party and those 12 tamales lasted about 3 minutes. I made them again for my brother...he ate 6 in about 15 minutes (alone with some refried beans and rice). He said, "You got it Sis!" That is a definite OK from him. Now all I hear is when are you going to make tamales again? Followed the recipe except for one thing. I used guajillo peppers instead. ABSOLUTELY DELISH!!
The recipe and video were perfectly timed, especially if any note taking is planned. It might even be worth making our own masa, given the excellent directions and simplicity of the recipe.
The dough came out very wet and sticky. I didn't like this particular tamale dough recipe very much. The instructions are confusing as they are typed.
Taste ok but bland
One thing- the ratio of pork to Masa is off in this recipe. if you make it as written you will likely have a quarter pound of pork +/- left over unless you're really packing it in there! Otherwise, while there's always room for improvement, this is a very serviceable recipe as written.
I followed this recipe which was my first time making tamales. Its a dish I’ve wanted to make for a long time and something I would like to perfect. They came out delicious, my family enjoyed them. However, I do plan on adding additional ingredients to the masa as some of the other reviews and my cousin have suggested.
Helpful hint: Put a couple pennies in the bottom of the steamer. When your water level is too low you’ll hear the pennies rattling. Time to add more water.
I've made tamales three times using this recipe and they always turn out great. I always buy a pork shoulder from Sam's Club which comes with two roasts about 7 pounds each. I cook both roast at the same time. I use a pork Carnitas recipe from A/R for one roast which I then add the one cup of chile pepper water to the 1.5 pounds of pork for the tamales. I then use the rest of the roast for tacos (with the chile pepper water), enchildas, buritos, etc. The second roast I season more traditionally and serve it a number of ways from pork roast to pulled pork BBQ, etc. The Tamales always get rave reviews.
I would like to begin with the fact that I am a first time tamale maker and because of what I had in the house, I used this recipe as more of a guideline, but my dad and I really enjoyed the tamales, they had a great flavor and the one hour cooking time was perfect. I used a broccoli steamer in a pot and parchment paper to wrap them. I also added water several times to keep the bottom of the pot from burning, (do not pour the water on the tamales!) I used canned chicken and cooked it in a pot with onions and chilli powder and because I had corn meal on hand, I used a cup of that and subbed out 2 Tbsp for corn starch. This worked very well. I also subbed out some of the butter in the batter for broth, I beat the butter (almost melted) into the broth and then mixed in my dry and beat that too to fluff it up. It was tricky to spread, so I used my fingers. I put more than a Tbsp of meat in each and pressed the edges of together like a parchment-wrapped perigee.
Used this recipe yesterday to make some homemade tamales. Being in the UK made getting access to some ingredients difficult, but I was able to make my own masa using Maseca brand masa harina from MexGrocer.co.uk and made chile sauce with dried Ancho and Arbol chiles (bought from Tesco) instead of those listed in the recipe. Following other people's suggestions, I made a few other changes: I seasoned the pork (shoulder) with salt, cumin seed, cumin powder, and a little mild chili powder while it cooked, and then made my masa using the pork broth and some of the left-over chile sauce (I also blended the onion and garlic from the pork cooking with my chilies for the sauce). Steaming the tamales was the easiest part, but I wasn't sure if they were working right. Mine leaked a bit (steamer wasn't deep enough to stand upright, so I laid mine flat), and the masa kept seeming far too soft, but eventually I followed the advice that they would be done when the corn husk peeled away cleanly, and the masa firmed up within a few minutes of removing from the steamer. In all, this was excellent. A LOT of hard work, but I'll be sure to make a gigantic batch next time to freeze a bunch for later, and I'll also split the work across two days (meat and chile sauce one day, masa and tamale making the next). I'm definitely looking forward to improving this next time, and to experimenting with some other filling options!
Used chicken. Added salsa because it really needed about twice as much red sauce. I recommend using twice as many California chilies. They are great! It took a bit longer than expected but most of that time was simply cooking time. Prep time seemed tedious. If you can, have help as many hands make for light work. All in all, great success my first time making tamales. I shall make them again. Next time with green chilies, cheese and green sauce.
I make these all the time. The family neighbors and friends love them. Excellent recipe
I LOVE tamales and have always wanted to make them myself but everyone says it's such a long and tedious process. I found this recipe and decided to give it a go! I put my pork in the crock pot on low overnight so by morning it was falling apart. When I started pulling all of my ingredients out to make the tamales I noticed I missed a vital ingredient. Lard. I found several other sources online that said other fat substitutes would be okay so I used bacon grease and butter. My husband is Hispanic and said the masa tasted amazing so I'd say it was a successful substitution. A popular review for the recipe suggested that you needed to soak the corn husks for at least an hour so that's what I was going to do but after soaking for about 10 minutes the husks were very soft and plyable. The recipe wasn't clear if you were supposed to gently separate the husks before putting them in water or just throw a whole chunk in. I separated mine so perhaps that's why they softened so fast. And honestly, it only took a couple of minutes to separate enough husks for the tamales. It did take a few tries to get the right consistancy for the masa to spread out on the corn husk. The review I mentioned earlier said it should spread like peanut butter and while I never got it quite to that consistancy it did spread pretty easily over the corn husk. I also had trouble getting to the recommended 1/4-1/2 inch thickness. I felt like the harder I tried to make a thicker tamale the smalle
It turned out pretty good. I would have used more chili sauce, and I did end up with more masa than the filling as well. Though, I think it was just my bad teqnique. Will try again soon!
Way too much masa and lard.