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TAMALES

cook:

4 h

Picture for TAMALES

1,363,694 views  The holidays, birthdays, or any large group gathering are the perfect time to break out this tamales recipe! In fact, is it even a party if you don’t have a 4-12 person tamale-assembly line?

12 servings

US

original

metric

INGREDIENTS

For the Beef Filling

3 lb boneless chuck roast, trimmed

1 tsp kosher salt + more to taste

As needed neutral oil

2 beef bouillon cubes, crushed

1 tbsp Mexican oregano

1 bay leaf

1.5 white onion, divided

9 garlic cloves, divided

As needed water

3.5 ancho chiles, stems + seeds removed

3.5 pasillo chiles, stems + seeds removed

5.5 guajillo chiles, stems + seeds removed

For the Salsa Roja

3 Roma tomatoes, quartered

1 jalapeno pepper, stem removed

0.5 white onion, quartered

2 garlic cloves, peeled

As needed vegetable oil

1 Juice of lime

7.5 cilantro stems (leaves included)

To taste kosher salt

For the Green Chicken Filling

2 lbs chicken breasts

0.5 white onion, quartered

7 tomatillos, peeled + halved

1 poblano pepper, stem removed

1 jalapeno pepper, stem removed

1 serrano pepper, stem removed

2 garlic cloves, roughly chopped

11 cilantro stems (leaves included), rinsed

To taste kosher salt

For the Tamales

45 corn husks

20 oz masa harina

25 oz hot water or chicken broth, + more as needed

14 oz lard

2 tsp baking powder

2 tsp kosher salt

Green Chicken Filling

Beef Filling

5 tbsp granulated sugar

1 tsp cinnamon

1 tsp vanilla extract

3 oz raisins

4 oz canned pineapple, drained + diced

4 ½ drops Optional: red food coloring

Crema/sour cream

Salsa Roja (see recipe above)

Cilantro

DIRECTIONS

1.

For the Beef Filling (Adapted from: Simple Mamá Cooks and De mi Rancho a Tu Cocina)

1.

Preheat the oven to 275 °F.

2.

Season the beef with salt, then transfer it to a high-sided skillet or dutch oven.

3 lb boneless chuck roast, trimmed

1 tsp kosher salt + more to taste

3.

Add to the skillet bouillon cubes, oregano, bay leaf, white onion quartered, and garlic cloves. Add enough water to the pot to just submerge the beef about halfway.

2 beef bouillon cubes, crushed

1 tbsp Mexican oregano

1 bay leaf

1 white onion, divided

6 garlic cloves, divided

As needed water

4.

Bring the mixture to a simmer on the stovetop, then transfer the uncovered skillet to the preheated oven.

5.

Cook for 2 ½ - 3 hours, or until the beef is completely tender.

6.

Meanwhile, toast the chiles in a high-sided skillet for 3-4 minutes. Then add the remaining ½ white onion and garlic cloves to the pot.

3.5 ancho chiles, stems + seeds removed

3.5 pasillo chiles, stems + seeds removed

5.5 guajillo chiles, stems + seeds removed

0.5 white onion, divided

3 garlic cloves, divided

7.

Cover the pepper with water and bring the mixture to a simmer. Turn off the heat, cover the pot and allow them to steep for 30 minutes.

8.

Once steeped, transfer the chiles, onion, and garlic to a high-powdered blender. Add about 1 cup of the steeping liquid to the blender to aid the process.

9.

Once the beef is cooked through and tender, shred the beef by hand and reserve.

10.

Heat oil in a large high-sided skillet. Add the chile mixture and bring it to a simmer. Add the beef and cook for an additional 3-4 minutes.

1 tbsp As needed neutral oil

11.

Reserve until ready to serve.

12.

For the Salsa Roja

1.

Add the tomatoes and jalapeno to a sheet tray.

3 Roma tomatoes, quartered

1 jalapeno pepper, stem removed

2.

Broil the vegetables for 10-12 minutes or until charred.

3.

Loosely tent the sheet tray to allow the vegetable to steam for 10 minutes.

4.

Add the charred vegetables, onion, garlic, lime juice, and cilantro to a high-powered blender. Blend until homogenous but still chunky.

3 Roma tomatoes, quartered

1 jalapeno pepper, stem removed

0.5 white onion, quartered

2 garlic cloves, peeled

1 Juice of lime

7.5 cilantro stems (leaves included)

As needed vegetable oil

5.

Season the sauce to taste with salt and reserve until ready to use.

To taste kosher salt

6.

For the Green Chicken Filling (Adapted From: Isabel Eats)

1.

Butterfly the chicken breasts by slicing the meat in half widthwise, leaving only a thin connective piece about as thick as the remaining chicken breast.

2 lbs chicken breasts

2.

Bring a large pot of water to a boil.

3.

Add the chicken breast to the boiling water, turn off the heat, and cover. Allow the chicken to sit for 15-20 minutes, or until the internal temperature reaches 155°F.

4.

Remove the chicken from the water and shred using two forks. Reserve until ready to use.

5.

Add the onion, tomatillos, poblano pepper, jalapeno pepper, and serrano pepper to a sheet tray.

0.25 white onion, quartered

7 tomatillos, peeled + halved

1 poblano pepper, stem removed

1 jalapeno pepper, stem removed

1 serrano pepper, stem removed

6.

Broil the tomatillos and onion for 10-12 minutes or until charred. Tent the chiles and tomatillos with aluminum foil for 5 minutes, then carefully peel off the skin and remove the seeds.

7.

Transfer the vegetables, garlic, reserved onion, and cilantro to a food processor. Blend the sauce until homogeneous. If the mixture is too thick, add 2 tablespoons of water at a time until thin enough to puree.

2 garlic cloves, roughly chopped

0.25 white onion, quartered

11 cilantro stems (leaves included), rinsed

8.

Transfer the green sauce to a bowl and season to taste with salt, then combine the sauce and the chicken in a bowl. Reserve until ready to use.

To taste kosher salt

9.

For the Tamales

1.

Bring a large pot of water to a simmer, then turn off the heat. Add the corn husks and allow them to soak for 2-3 hours. Make sure to weigh the husks down if they are floating. Once pliable, strain and reserve.

45 corn husks

2.

In a large bowl, combine the masa and water, making use sure to only add enough water to form a crumbly dough. Let this mixture sit for 15 minutes.

20 oz masa harina

25 oz hot water or chicken broth, + more as needed

3.

In the bowl of a stand mixer, add the lard and whisk for 2-3 minutes or until fluffy. Add the baking powder and salt to the lard, then mix again until well incorporated.

14 oz lard

2 tsp baking powder

2 tsp kosher salt

4.

Using the paddle attachment, slowly add portions of the masa mixture to the lard mixture. Make sure to scrape down the bowl between additions. Add more water as necessary to achieve a soft dough consistency.

5.

Remove about ⅔ of the dough from the bowl. Reserve the remaining ⅓ of the dough in the bowl for later.

6.

Spread an even layer of tamales dough on the soaked corn husks. Add a heaping spoonful of the Green Chicken Filling or Beef Filling to the center of the corn husk, making sure to leave a 1-inch border on all sides.

Green Chicken Filling

Beef Filling

7.

Roll the corn husk and then, fold the excess corn husk over itself. Using strips of corn husk, secure the tamale with a tie around the middle. Repeat with the remaining dough and filling.

8.

Add the sugar, cinnamon, raisins, walnuts, pineapple, and food coloring (if using) to the reserved tamales dough in the mixing bowl. Mix until well combined, then repeat the filling and wrapping process.

5 tbsp granulated sugar

1 tsp cinnamon

1 tsp vanilla extract

3 oz raisins

4 oz canned pineapple, drained + diced

4 ½ drops Optional: red food coloring

9.

Prepare a large pot with a removable steamer basket with about 1-inch of water. Place a small metal bowl in the center of the steamer basket, then place the wrapped tamales in the basket facing upwards. Use the metal bowl and the sides of the pot to prop the tamales up.

10.

Cover the tamales with extra corn husks and a damp clean dish towel. Then place a lid over the pot and steam the tamales for 1 - 2 hours. Or until the filling easily releases from the corn husks.

11.

Let the tamales cool for 20-30 minutes before optionally serving with crema, Salsa Roja, and cilantro.

Crema/sour cream

Salsa Roja (see recipe above)

Cilantro

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