📝 About This Recipe
A beloved treasure of Northern Mexican home cooking, these tamales feature a fluffy, lard-whipped masa cocooning a rich 'Picadillo'—a savory hash of ground beef, aromatic spices, and tender vegetables. Unlike the spicy chili-heavy versions, the Picadillo tamal offers a comforting, complex flavor profile that balances salty olives and sweet raisins with earthy cumin. It is a labor of love that transforms humble ingredients into a festive masterpiece perfect for family gatherings.
🥗 Ingredients
The Husks
- 40-50 pieces Dried Corn Husks (soaked in hot water for at least 1 hour)
The Masa Dough
- 4 cups Masa Harina (corn flour specifically for tamales)
- 1 1/3 cups Pork Lard (high quality, at room temperature)
- 3-4 cups Beef Broth (warm, added gradually)
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Salt (adjust to taste)
The Picadillo Filling
- 1 pound Ground Beef (80/20 lean-to-fat ratio)
- 1 large Potato (peeled and finely diced)
- 1 medium Carrot (finely diced)
- 1/2 cup Onion (finely chopped)
- 3 cloves Garlic (minced)
- 8 ounces Tomato Sauce
- 1 teaspoon Cumin (ground)
- 1/4 cup Green Olives (chopped, pimiento-filled)
- 2 tablespoons Raisins (optional, for traditional sweetness)
👨🍳 Instructions
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1
Place the dried corn husks in a large pot or sink and cover with very hot water. Weigh them down with a heavy plate to ensure they stay submerged for at least 60 minutes until soft and pliable.
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2
Prepare the Picadillo: In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat, leaving about one tablespoon in the pan.
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3
Add the diced onions, potatoes, and carrots to the beef. Sauté for 5-7 minutes until the vegetables begin to soften.
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4
Stir in the minced garlic, cumin, salt, and pepper. Cook for another 2 minutes until fragrant.
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5
Pour in the tomato sauce, olives, and raisins. Reduce heat to low, cover, and simmer for 15 minutes until the potatoes are tender and the liquid has mostly evaporated. The filling should be moist but not runny. Set aside to cool.
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6
In a large bowl or stand mixer, beat the lard with salt and baking powder until it is light, fluffy, and white (about 3-5 minutes).
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7
Gradually add the masa harina to the lard, alternating with splashes of warm beef broth. Mix thoroughly until a soft, spreadable paste forms, similar to thick cake frosting.
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8
Perform the 'float test': Drop a small pea-sized ball of masa into a glass of water. If it floats, your masa is light enough; if it sinks, beat in more broth or lard for another few minutes.
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9
To assemble, pat a corn husk dry. Spread about 2 tablespoons of masa onto the smooth side of the husk, forming a square that reaches the edges but leaves the top third of the husk empty.
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10
Place 1.5 tablespoons of the cooled Picadillo filling in the center of the masa square.
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11
Fold the two long sides of the husk together so the masa completely encloses the filling. Fold the narrow bottom tail of the husk upward.
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12
Prepare a steamer pot with 2 inches of water. Arrange the tamales vertically, open-end up, leaning against each other. Cover with extra husks and a damp cloth before sealing the lid.
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13
Steam over medium heat for 60 to 75 minutes. Check the water level occasionally to ensure the pot doesn't run dry.
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14
Test for doneness: Remove one tamal and let it sit for 5 minutes. If the husk peels away cleanly from the masa, they are ready.
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15
Remove from heat and let the tamales rest for 15-20 minutes before serving; this allows the masa to firm up to the perfect texture.
💡 Chef's Tips
Always use the 'float test' for your masa; air is the secret to a light, non-greasy tamal. Ensure your Picadillo is cooled completely before filling, or it will melt the lard in the masa and cause leaking. If the corn husks are too small, overlap two of them to create a wider surface for spreading. Don't pack the tamales too tightly in the steamer; they need room for the steam to circulate and for the masa to expand. Leftover tamales freeze beautifully—just wrap them in foil and place in a freezer bag for up to 3 months.
🍽️ Serving Suggestions
Serve with a side of Mexican red rice and refried beans for a complete feast. Drizzle with a vibrant Salsa Verde or a smoky Salsa Macha for an extra kick. Pair with a warm mug of Champurrado (chocolate-based atole) or a cold glass of Horchata. Top with a dollop of Mexican Crema and crumbled Queso Fresco just before eating. A side of pickled jalapeños and carrots provides a bright, acidic crunch to cut through the richness.