Beef Tamales

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The sauce for the Tamales tastes great but the recipe's rolling instructions are flawed.

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This sauce was EXACTLY what I have been looking for! I added a little more salt and some sugar at the end and this sauce was the hit of the night! It reminds me of the sauce that I used to get at my favorite restaurant when I would order Chile Colorado. They changed cooks and the sauce has never been the same since. Now I don't have to worry about it because, thanks to Tyler, I can make it myself. It was somewhat labor intensive to make but SO worth it! If you are looking for that perfect sauce that you can use on tamales, enchiladas, burritos and Chile Colorado - look no more cause THIS IS IT!!!

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Good stuff. Used bacon drippings instead of shortening, since that's what I had. A lot of leftover filling and I really packed it in. Make more dough. Five star recipe though. I was very impressed with it and I've had a bunch of different tamales.

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Awesome! Used red sauce for pork and beef tamales, they were terrific! I tried a different recipe last year, and it was ok, this was thousand times better! However, I bought masa from local panaderia to save some time... Oh So Good! My husband's favorites!

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Great!

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Fantastic! I used pork shoulder and my own homemade enchilada sauce in place of Tyler's (pepper sauce blend. This was delicious. I can't believe how good they came out. Just a tip, if you run out of your broth, chicken broth works great to keep your masa moist as you're assembling your tamales. When I steamed, I threw a few beef bouillon cubes in the water for extra flavor. Also, make your meat the day ahead - you'll be exhausted after rolling up the tamales. I had no idea homemade tamales could taste this good. I served mine with a tomato sauce mixed with homemade salsa that I simmered for a few hours while I put everything together.

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so this is good as is, however fresh corn husk right off the ear are fine to use and I like them better, and they may be cheaper although the husk are usually smaller off the ear, just cut a half inch off both ends of the ear of corn and carefully peal the cork husk off and wash. Each ear of corn has 8 to 10 usuable corn husk for wraping tamales, so if your buying 6 ears of corn for a dollar thats 50 husk, a bag of corn husk cost $3 and has the same amount. For the mesa, always add the mesa and oil or lard or butter together first so that it can soak into the grain, add hot, not warm water, the hotter the better to the mesa mixture and baking powder is a waste of time and money and adds no effect, it takes away from the authentic mesa meal. For filling, try chichen with a spicy sour cream, add chilies if desired, wrap and you can cook these in a crock pot, set your crock pot on high, just add 1 inch water to cover the bottom of your crock pot, place tin foil over the water and lay the talmales in and wait 3 hours, or if your in a hurry microwave for 2 minutes and let set for 4 minutes in a baggie, however you'll miss out on the steammy textures of crock pot cooking, if your mesa is not set, steam longer and keep adding an inch of water to your crock pot, make sure the lid sets down tightly. You can also add a little chili powder or both or both to the mesa mixture.

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Fantastic!! A lot of work, but worth all the effort. I hadn't made tamales in about 5 years and decided to try this recipe over my own authentic and it was great. If you love true Mexican food you have to give this one a shot. Hubby loved it too!

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Everyone loves these & wants me to make it all the time. Very yummy! Maybe I'll get lucky & someone will make tamales for me next time.

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I was raised where there was a lot of Hispanic influence, my boyfriend's family hail from Spain! So when we decided to make a traditional tamale dinner for Christmas, I'm so glad we came across this recipe! This takes time, but it's well worth it!!! These are amazing! We couldn't make enough!!! Thanks for our new family tradition!!!