Mexican Tamales

Mexican Tamales

When we are out on the road I hear lots of comments about how you love the easy and quick recipes. This month I decided to branch out a little more than I usually do! I love Mexican food. Mexican Tamales is my of our favorites at our local Mexican restaurant. They only make so many and when they’re gone… they’re gone! Mexican Tamales-2Now I know why. It is a bit of a process and takes a little time…. But with BIG rewards. Also, depending on how big your town is will determine on how easy it will be for you to find corn husks! I went to 3 stores before I found them at a little Hispanic grocery store. Stay tuned next wee for Mexican Fry Bread!

Mexican Tamales           



1 pkg. corn husks*

3 c. Masa Harina flour*

1 ¾ c. water

1 c. lard or oleo shorting

1 tsp. salt



1 lb. ground beef

½ c. chopped onion

1 garlic clove, minced

1 can (10 ½ oz.) tomato puree

¼ c. chopped fresh parsley

1 Tbl. vinegar

¼ tsp. ground cumin

½ tsp. ground coriander

½ tsp. ground black pepper

½ tsp. chili powder

1 c. water or chicken broth

*Corn husks and Masa Harina are available at most large supermarkets.


Immerse husks in water; cover. Soak overnight. Mix flour and water to form dough; cover. Let stand 30 minutes. In large bowl, beat lard and salt until mixture resembles beaten egg whites (about 6 minutes). Add dough 2 tablespoons at a time, beating constantly. Brown meat, onion and garlic in large skillet; drain fat. Add remaining ingredients except last one and simmer 25 minutes, covered. Cool slightly. Pat husks dry with paper towels and spread about 2 tablespoons dough on each, ( 1/8-1/16 in. thick) leaving a 1 inch boarder. Top with 1 tablespoon filling. Roll up; fold bottom up and tie in center. Place upright, folded end down, in Dutch oven with steam rack or oven proof inverted plate on bottom. Add one cup of water or chicken broth. Bring to boil; cover and steam for 45 minutes, adding water as needed. When done, husks should peel back easily form dough.

Mic Tip

  • Watch the boiling water closely, it can run out and dry up quickly.
  • Corn husks don’t HAVE to be soaked over night, but try to soak them as longs as you can before you begin.

Please note: I reserve the right to delete comments that are offensive or off-topic.

Leave a Reply

Your email address will not be published. Required fields are marked *