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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. Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food. 🔴 My COOKBOOK is available online at Amazon, Barnes & Noble, Target, and Walmart *PORK TAMALES* 🔴PRINTABLE RECIPE HERE *TURKEY TAMALES* 4 1/2 to 5 cups (1 L to 1.2 L ) broth or water 2 1/2 lbs ( 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 ( 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 ( 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
