Recipe Journal

Product Lifecycle

Refrigerator Storage (Short-Term):

Cooked tamales can be safely stored in the refrigerator for 4 to 7 days. To prevent them from drying out or absorbing other odors, ensure they are wrapped tightly in plastic wrap or aluminum foil, or placed in an airtight container. This method helps maintain their moisture and flavor for nearly a week.

Freezer Storage (Long-Term):

For longer-term storage, tamales freeze exceptionally well and can last up to 6 months in the freezer. To achieve this impressive longevity and to prevent freezer burn, it’s recommended to wrap each tamale individually in plastic wrap, and then place them together in a heavy-duty freezer bag or an airtight freezer-safe container. Freezing them helps preserve their taste and texture for an extended period.

**NOTE**: To ensure the best quality and safety, make sure to cool the tamales completely to room temperature before refrigerating or freezing them, and always use airtight storage to prevent them from drying out or absorbing other odors.

Preparation time for beef tamales

Here is a breakdown of typical prep times:

Active Prep Time (Mixing Masa, Shredding Beef, Assembling): Generally, 1 to 2 hours of focused, hands-on work.

Total Prep Time (Including Soaking & Cooking Steps): This is much longer because the main components take time:

  • Soaking Corn Husks: 30 minutes to several hours (often done while other things are cooking).
  • Cooking the Beef Filling: 2 to 3.5 hours (simmering until tender) or 7-8 hours in a slow cooker.
  • Making the Masa Dough: 20-30 minutes of mixing, plus a 20-minute rest for some recipes.

If you plan to do everything in one day, the total time from start to the tamales being ready to steam is often around 4 to 6 hours, with the hands-on prep time being shorter.

Step Estimated Time Notes

Beef & Broth (Simmering) 2 – 3.5 hours. This is mostly hands-off cooking time.

Soak Corn Husks 30 minutes – 3 hours. Can be done simultaneously with the beef.

Shred Beef/Make Sauce 30 – 45 minutes. Once the beef is cooked and cooled slightly.

Make Masa Dough 20 – 30 minutes. Plus, a resting time for the dough.

Assemble Tamales 1 – 2 hours. This is the most time-consuming active step, especially for a large batch.

Steam Tamales (Cooking) 1 – 2.5 hours. The final cooking step.

Ingredients

The wrapper, the masa (dough), and the filling.

1. The Wrapper
  • Dried Corn Husks: These are the traditional wrapper and are soaked in water to become pliable before use.
  • Alternatively, some regional varieties use Banana Leaves (especially in Southern Mexican and Central American tamales).
2. The Masa (Dough)

This is the corn-based dough that forms the body of the tamale.

  • Masa Harina for Tamales (or fresh, unprepared masa): This is a specific type of nixtamalized corn flour (like the brand Maseca) or dough that is coarser than tortilla masa, resulting in a fluffier tamale.
  • Fat:
    • Lard (pork fat) is the most traditional ingredient, essential for a soft, pillowy texture and flavor.
    • Substitutions can include vegetable shortening or vegetable oil (like canola or avocado oil) for a non-pork or vegan version.
  • Liquid/Flavor:
    • Broth (Chicken, Pork, Beef, or Vegetable): This rehydrates the masa and adds flavor. It is often broth reserved from cooking the meat filling.
    • Water (especially for sweet tamales).
  • Leavening and Seasoning:
    • Baking Powder (helps make the masa light and fluffy).
    • Salt (to taste).
3. The Filling

The filling varies widely and is often mixed with a sauce for flavor. Popular savory fillings include:

  • Meat: Shredded Pork (often pork shoulder or butt) or Chicken is common.
  • Sauces:
    • Red Chile Sauce (Rojo): Made from dried chiles like Guajillo and/or Ancho chiles, often with garlic, onion, and spices (like cumin and oregano).
    • Green Chile Sauce (Salsa Verde): Typically made from tomatillos and green chiles like Jalapeño or Serrano.
  • Vegetarian/Cheese Options:
    • Cheese (like Oaxaca or a Mexican blend)
    • Rajas (strips of roasted poblano peppers)
    • Beans (like refried pinto or black beans)

Sweet tamales can be filled with ingredients like pineapple, raisins, cinnamon, and sweetened with sugar or piloncillo (Mexican brown sugar).

Masa

1. The Traditional Best: Fresh Masa
  • Freshly Ground Nixtamalized Corn Masa (or “Masa Preparada”): This is widely considered the most authentic and best-tasting masa.
    • It is made from freshly ground corn that has undergone nixtamalization (cooked and soaked in an alkaline solution, traditionally lime/calcium hydroxide).
    • You can often find it sold as “masa para tamales” or “fresh masa” at Latin markets and specialty grocery stores. It has a slightly coarser texture than tortilla masa, and is sometimes already mixed with lard or shortening, broth, and seasonings.
    • Advantage: It typically has a richer, more intense corn flavor and results in a lighter, fluffier tamale.
2. The Popular Alternative: Masa Harina

Look for: A masa harina labeled specifically “for tamales”. This type is usually more coarsely ground than tortilla masa harina, which helps achieve the desired fluffy texture for steaming.

Masa Harina (Corn Flour): This is the most widely available and convenient option, especially outside of Mexico.

It is essentially dehydrated, ground fresh masa. You reconstitute it by adding water or broth, and then mix in your fat and seasonings.