When the holiday season rolls around, my kitchen starts to smell like home. It’s a mix of cinnamon, savory spices, and the sweet aroma of corn. For my family, that scent means it’s time for one of our favorite Traditional Mexican Dishes, tamales. This is what Mexican Christmas Food is all about.
If you have never made tamales, don’t worry. It is a wonderful project that brings everyone together. This recipe guides you through every step, making it simple to create a memorable and delicious part of your Christmas Dinner Food spread. Let’s get started!
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Why You’ll Love This Recipe
There is something truly special about making tamales during the holidays. It’s more than just a recipe; it’s a tradition. Gathering in the kitchen to assemble these little packages of joy is a bonding experience.
You will love the flavor combination in this dish. The masa dough is made with fresh sweet corn, giving it a light, tender texture. It is a beautiful contrast to the savory beef filling and the rich, mild chili sauce.
This recipe is one of those classic Mexican Holiday Recipes that tastes like love and celebration. The process is a joy, and the result is a flavorful dish that warms you from the inside out. It’s the heart of Mexican Christmas Food.
Plus, this recipe makes a generous batch. This means you will have plenty to share with family and friends. Or, you can save some for later. They are just as good the next day. It’s a wonderful part of any Traditional Christmas Food table.
Ingredients
- 2 medium size tomatoes
- 1 Ancho pepper, seeds and veins removed
- 2 Guajillo peppers, seeds and veins removed
- 1 Chipotle pepper
- 11 sweet corn ears with husks
- 3 Cups of Masa Harina
- 1 ½ cups vegetable shortening or softened butter
- 1 Pound beef shoulder, cut into bite size cubes
- 2 teaspoons of salt
- ½ cup sugar
- 16 Epazote leaves (optional)
Step By Step Instructions
Making this authentic Mexican Christmas Food is an adventure. We will break it down into simple parts. Just follow along, and you will do great. Let’s make some amazing tamales.
Step 1: Make The Flavorful Salsa
First, let’s create the heart of our filling, the salsa. Grab your cleaned ancho, guajillo, and chipotle peppers. Place them in a saucepan along with the two tomatoes. This combination creates a deep, smoky flavor that is not too spicy.
Now, cover everything with water. Bring it to a simmer over medium heat. Let them cook for about 15 minutes. You are looking for them to become soft and pliable. This step rehydrates the peppers and makes them easy to blend.
Once they are soft, carefully transfer the peppers and tomatoes into your blender. Add a little of the cooking water too. Process everything until you have a completely smooth sauce. That gorgeous red color is what you want. Set it aside for now.
Step 2: Prepare The Sweet Corn Dough
The dough, or masa, is the soul of the tamale. Start by carefully detaching the husks from the corn cobs. Place these husks in a large pot or bowl filled with hot water. This softens them up so they can be easily folded later.
Next, it’s time for the corn kernels. Take a sharp knife and carefully slice the kernels off the cob. Put all those fresh kernels into your food processor or blender. You want to process them until they are broken down but still have a bit of texture. A little chunkiness is good.
Pour the processed corn into a large mixing bowl. Add the softened vegetable shortening or butter. Mix it really well. The fat makes the dough for these Traditional Mexican Dishes tender and flavorful.
Now, start adding the masa harina, a little at a time. The amount you need depends on how much moisture was in your corn. Keep mixing until the dough looks like a thick, smooth cake batter. It should be easily spreadable.
Finally, season the dough with salt and sugar. The exact amounts depend on your corn’s natural sweetness and your personal taste. Give it a taste. Remember that some of the seasoning gets absorbed during steaming, so be generous.
Step 3: Assemble Your Tamales
This is the fun part. It’s a great time to get the family involved. Take the softened corn husks out of the water and let them drain. Grab the smallest husks and use them to line the bottom of your steamer. This prevents the tamales from sticking.
To create a wrapper, take two large husks and overlap their wide sides. If your husks are small, you might need three. The goal is to create a surface wide enough to hold the filling for your Mexican Christmas Food.
Spread about one third of a cup of the corn masa dough onto the center of the husk. Leave a border around the edges. Then, place 3 or 4 small cubes of the raw beef on top of the dough. It will cook perfectly inside the tamale.
Spoon about 3 tablespoons of your beautiful red sauce over the meat. If you are using epazote, place one leaf on top of the sauce. This herb adds a unique, traditional flavor that is common in Mexican Holiday Recipes.
Now, it’s time to fold. Bring the long sides of the husk together towards the center, encasing the filling. Then, fold the narrow bottom end up. You can tie the tamale with a thin strip of corn husk to keep it secure, just like a little gift.
Step 4: Steam To Perfection
Get your large pot with the steamer rack inside. Add about 2 cups of hot water to the bottom, making sure the water level is below the rack. The small husks you placed earlier will protect the tamales.
Carefully arrange the tamales in the pot. You can stand them up vertically with the open end facing up. You can also lay them horizontally if needed. The key is to not pack them too tightly, as they need room to expand.
Cover the tamales with any leftover corn husks. This helps trap the steam and keeps them moist. Put the lid on the pot and get it cooking. You will steam them for about 1 hour and 20 minutes.
Be sure to check the water level in the pot during cooking. If it gets low, carefully add more hot water. You don’t want the pot to run dry. Your kitchen will fill with the amazing smell of authentic Mexican Christmas Food.
How To Store Leftovers
If you have leftover tamales, you are in luck. They store wonderfully. First, let them cool down completely to room temperature. This is an important step to prevent them from getting soggy.
Once cooled, you can store them in an airtight container or a resealable plastic bag. They will keep in the refrigerator for up to 5 days. This makes them a great option for easy meals during a busy holiday week.
For longer storage, tamales freeze beautifully. Wrap each tamale individually in plastic wrap or foil. Then, place them in a freezer bag. They can be frozen for up to 3 months. A perfect treat to pull out long after the holidays are over.
To reheat, the best way is to steam them again for about 15 minutes. This makes them taste just as fresh as the day you made them. You can also pan fry them in a little butter for a crispy exterior.
Tips
Making tamales for your Christmas Dinner Food spread is a rewarding process. Here are a few tips to help you along the way. First, don’t be afraid to taste your masa dough. Adjust the salt and sugar until it tastes delicious to you.
When spreading the masa on the husk, use the back of a spoon. Dip it in water to prevent sticking. Try to get a thin, even layer. This ensures a good ratio of dough to filling in your final product.
To check if a tamale is done, take one out of the steamer. Let it cool for a few minutes. If the husk peels away cleanly from the dough, it is ready. If the dough sticks, it needs more cooking time.
Make it a party. Tamale making, or a ‘tamalada’, is a social event. Invite friends or family over to help with the assembly. It makes the process faster and creates wonderful memories. This is the true spirit of Mexican Christmas Food.
Conclusion
There you have it. A wonderful recipe for homemade beef tamales. This dish is so much more than just food. It is a celebration of family, tradition, and the festive spirit of the holidays. It’s a cornerstone of Traditional Christmas Food in many homes.
I hope you enjoy the process of making this special Mexican Christmas Food. The feeling of unwrapping a warm, homemade tamale that you made from scratch is truly satisfying. Happy holidays and happy cooking!
FAQ
Can I Use A Different Meat?
Absolutely. While beef shoulder is lovely, this recipe is very versatile. Pulled pork or shredded chicken are popular and delicious alternatives. You could even make a vegetarian version with beans, cheese, and roasted vegetables.
What Is Epazote And Is It Necessary?
Epazote is a traditional Mexican herb with a strong, distinct flavor, somewhat like anise or fennel. It is often used in bean dishes and tamales. If you cannot find it, you can simply leave it out. Your tamales will still be amazing.
My Dough Seems Too Wet Or Too Dry What Should I Do?
The consistency of the masa is key. If it seems too wet, add more masa harina, one tablespoon at a time, until it thickens. If it feels too dry and crumbly, add a splash of warm water or vegetable broth until it becomes smooth and spreadable.
How Do I Know When The Tamales Are Fully Cooked?
The best test is the husk test. Carefully remove one tamale from the pot and let it sit for 5 minutes. Then, try to unwrap it. If the corn husk peels away cleanly from the masa dough, they are ready. If the dough sticks, they need more steam.
Homemade Beef Tamales
There is something truly special about making tamales during the holidays. It’s more than just a recipe; it’s a tradition. Gathering in the kitchen to assemble these little packages of joy is a bonding experience. This recipe guides you through every step, making it simple to create a memorable and delicious part of your Christmas dinner food spread.
Requirements
Ingredients
Instructions
- First, let’s create the heart of our filling, the salsa. Grab your cleaned ancho, guajillo, and chipotle peppers. Place them in a saucepan along with the two tomatoes. This combination creates a deep, smoky flavor that is not too spicy. Now, cover everything with water. Bring it to a simmer over medium heat. Let them cook for about 15 minutes. You are looking for them to become soft and pliable. This step rehydrates the peppers and makes them easy to blend. Once they are soft, carefully transfer the peppers and tomatoes into your blender. Add a little of the cooking water too. Process everything until you have a completely smooth sauce. That gorgeous red color is what you want. Set it aside for now.
- The dough, or masa, is the soul of the tamale. Start by carefully detaching the husks from the corn cobs. Place these husks in a large pot or bowl filled with hot water. This softens them up so they can be easily folded later. Next, it’s time for the corn kernels. Take a sharp knife and carefully slice the kernels off the cob. Put all those fresh kernels into your food processor or blender. You want to process them until they are broken down but still have a bit of texture. A little chunkiness is good. Pour the processed corn into a large mixing bowl. Add the softened vegetable shortening or butter. Mix it really well. The fat makes the dough for these Traditional Mexican Dishes tender and flavorful. Now, start adding the masa harina, a little at a time. The amount you need depends on how much moisture was in your corn. Keep mixing until the dough looks like a thick, smooth cake batter. It should be easily spreadable. Finally, season the dough with salt and sugar. The exact amounts depend on your corn’s natural sweetness and your personal taste. Give it a taste. Remember that some of the seasoning gets absorbed during steaming, so be generous.
- This is the fun part. It’s a great time to get the family involved. Take the softened corn husks out of the water and let them drain. Grab the smallest husks and use them to line the bottom of your steamer. This prevents the tamales from sticking. To create a wrapper, take two large husks and overlap their wide sides. If your husks are small, you might need three. The goal is to create a surface wide enough to hold the filling for your Mexican Christmas Food. Spread about one third of a cup of the corn masa dough onto the center of the husk. Leave a border around the edges. Then, place 3 or 4 small cubes of the raw beef on top of the dough. It will cook perfectly inside the tamale. Spoon about 3 tablespoons of your beautiful red sauce over the meat. If you are using epazote, place one leaf on top of the sauce. This herb adds a unique, traditional flavor that is common in Mexican Holiday Recipes. Now, it’s time to fold. Bring the long sides of the husk together towards the center, encasing the filling. Then, fold the narrow bottom end up. You can tie the tamale with a thin strip of corn husk to keep it secure, just like a little gift.
- Get your large pot with the steamer rack inside. Add about 2 cups of hot water to the bottom, making sure the water level is below the rack. The small husks you placed earlier will protect the tamales. Carefully arrange the tamales in the pot. You can stand them up vertically with the open end facing up. You can also lay them horizontally if needed. The key is to not pack them too tightly, as they need room to expand. Cover the tamales with any leftover corn husks. This helps trap the steam and keeps them moist. Put the lid on the pot and get it cooking. You will steam them for about 1 hour and 20 minutes. Be sure to check the water level in the pot during cooking. If it gets low, carefully add more hot water. You don’t want the pot to run dry. Your kitchen will fill with the amazing smell of authentic Mexican Christmas Food.
Notes
If you have leftover tamales, you are in luck. They store wonderfully. First, let them cool down completely to room temperature. Once cooled, you can store them in an airtight container or a resealable plastic bag in the refrigerator for up to 5 days.
For longer storage, tamales freeze beautifully. Wrap each tamale individually in plastic wrap or foil. Then, place them in a freezer bag. They can be frozen for up to 3 months.
To reheat, the best way is to steam them again for about 15 minutes. This makes them taste just as fresh as the day you made them. You can also pan fry them in a little butter for a crispy exterior.
Don’t be afraid to taste your masa dough and adjust the salt and sugar until it tastes delicious to you.
When spreading the masa on the husk, use the back of a spoon. Dip it in water to prevent sticking. Try to get a thin, even layer. This ensures a good ratio of dough to filling in your final product.
To check if a tamale is done, take one out of the steamer. Let it cool for a few minutes. If the husk peels away cleanly from the dough, it is ready. If the dough sticks, it needs more cooking time.
Make it a party. Tamale making, or a ‘tamalada’, is a social event. Invite friends or family over to help with the assembly. It makes the process faster and creates wonderful memories.
Nutrition
Calories
Sugar
Fat
Carbs
