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COOK WITH ME | HOW TO MAKE TAMALES | Bean and Cheese Tamales Recipe | How to make Masa for Tamales

CLICK the BELL ICON to get my latest videos! PLEASE LIKE SHARE AND SUBSCRIBE. 🙂 Today I decided to make tamales with my mom.

What is Maseca?
Maseca is a brand of instant corn masa, that is basically dried corn that is ground, cooked in slaked lime and water, then dried again.

What is slaked lime?
Slaked lime is another name for calcium hydroxide.

TAMALE STEAMER POT

INGREDIENTS

(CORN HUSKS)
1 to 1 1/2 lbs Dried Corn Husks
**Some corn husks will not be usable so its good to have extra
**separate and rinse husks well before soaking
**steep in boiled or hot water for at least an hour, overnight for best results
**corn husks should be pliable enough to fold

(MASA)
4.4 lbs Maseca (dried corn instant masa mix)
**corn meal or corn starch will not work as a substitute**
1 lb lard (melted)
5 to 5 1/2 quarts hot water (keep extra just in case masa gets too dry)
1 to 1 1/2 cup guajillo sauce puree (see below for recipe)
4 tsp salt (or season to taste)
1 tbls Chicken bouillon powder (optional)
**Mix until masa is fluffy and soft

GUAJILLO SAUCE
4 to 5 dried guajillo chiles (clean and seeds removed)
1 small onion
2 to 3 cloves fresh garlic
1/2 cup chicken broth
***soak chiles in boiling water for 30 minutes or until pliable and soft
***blend all ingredients together until pureed

FILLING
5 to 6 lbs of cooked meat of your choice or cooked mashed beans and cheese are great too.

–CHILE COLORADO PORK STEW RECIPE—

–CHARRO BEANS RECIPE VIDEO—

—MY OTHER TAMALE VIDEO—

MENUDO RECIPE VIDEO

OVEN BBQ RIBS RECIPE

BARBACOA VIDEO

EASY MEXICAN RICE RECIPE

MY OTHER CHILES RELLENOS RECIPE VIDEO

PICADILLO RECIPE

CROCK POT CARNE GUISADA RECIPE

SOFT FLOUR TORTILLAS RECIPE

STOVE TOP CARNE GUISADA RECIPE

TEX MEX STYLE BEEF ENCHILADAS RECIPE

MOLE SAUCE RECIPE

CHILE RELLENOS RECIPE

FRIED CHICKEN RECIPE (No Buttermilk)

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MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
www.soundstripe.com

Cook with Me Tamales Recipe
How To Make Masa for Tamales
Mexican Tamales Recipe
Holiday Tamales
How to Make Tamales
Bean and Cheese Tamales
Chicken Tamales
Pork Tamales
Cook With Me Video

31 thoughts on “COOK WITH ME | HOW TO MAKE TAMALES | Bean and Cheese Tamales Recipe | How to make Masa for Tamales

    1. Alicia Ortiz Her charro recipe is the bomb! ( I know, so 90’s) 😂 but it’s so good!! I make it all the time. Try her tortilla recipe too! Sometimes, I make that with scrambled eggs in the morning. 😋

    2. Veronica Medina haha thanks! I’ll have to give it a try. Her chile colorado recipe is “the bomb” too…I tried it today! 😂😂

  1. Your tamales make me so excited for the holidays to come …
    Christmas & New Years
    Your tamales look so good

  2. I just sent my mom this video because she was talking yesterday about making and freezing tamales soon to store for the holiday season. She loved your video because it reminded her (and me) of exactly the way she and my grandma make tamales (except they use the prepared masa from HEB lol) Thanks for sharing your awesome video! I’m actually starving for some tamales now lol

    1. I have used canola oil and avacado oil in replacement of lard and they came out great!! Hope that helps😊

    2. Lard is actually healthier than shortening. Especially home rendered lard, it is monounsaturated. Crisco is hydrogenated and completely saturated.

  3. Girl i need a break im exhausted from all the tortillas and chilies rellenos, rolls and cinnamon rolls. Im new to your site and love cooking mexican all day everyday. Man this one i love. Man im not doi bj g this till i rest. My arms hurt. So much work and clean up is long. Lol

  4. Great music for kneading. My son said why do all that when making your dishes. I said she is just doing it the way women had done so long there is more than enough trust and reason for doing all the work. Mexican women show love with their food. I grew up very poor and this was the food my grandma mama made. Thats how she did it… i have been in love with it ever since. Lol

  5. love to see and hear you talk about your family traditions. My family also used the “dump & splash” method of cooking… lol. You “felt” more of how to cook something rather than use exact measures.

  6. I am a born and raised Texan, (Amarillo, San Antonio and DFW), who now lives in Pennsylvania and I really miss tamale season because you can find them literally EVERYWHERE!! I miss this kind of food in general…I really do. Maybe I will start a tamale season tradition up north here for my PA family. Thank you for sharing this recipe…I will give it a try!!

  7. I tryed something different today.
    My grandkids love breakfast, so i made breakfast temales.
    I made the masa put it on the corn husks- refried beans, eggs, tereso sausage ( added butter in sauage), Jimmy Dean sausage, shredded Muenster cheese, and half a pack of taco seasoning.
    They came out kind of soft, so I put them in the oven at 375 for 40 minutes and it firmed them up… served with a little bit of sour cream and sliced black olives online, and a heaping glass of OJ. The kids ate them up quickly and beg for more

  8. Girl!! I do the same..I use what I have..I even make some spam cheese and chili ones👍Thank for sharing what you do..😊it was cute to see your mom with you spreading❤

  9. In regards to authentic, classic or original. Now it may be considered authentic BUT back then it was what ever they had. Things like pork in tamales was because they had plenty at slaughter time in fall or winter. Please keep on with what you do in regards to preparing food from your childhood. Your recipes are amazing and the ones I have tried have been excellent. Thank you!

  10. It’s so nice to have your mother there and you do these tamales together. Everything looked good. Yes, I agree. Use what you have. God bless you and your family.

  11. I love tamales and yours look really really good that little piece of masa that’s on the other side of the corn husk. I always make sure I get it too! I don’t why I just like the taste of it.

  12. I think that’s what makes it authentic, using your knowledge and using what you have. Chile relleno and Tamales are my 2 Mexican food weaknesses. I will be trying this once our 90 degree weather dies down. tfs your wonderful recipes.

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