Easy Tamales With Your Crockpot’s Help
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Tamales are a labor of love, but you can make it easier when you use your crockpot! These Crockpot Tamales are perfect—soft, steamy corn dough wrapped around savory meat and chiles, all cooked to perfection in a husk using your slowcooker. Making tamalaes in the crockpot is a game changer, y’all! You’ll love my Crockpot Tamales, just give them a try.
Crockpot Tamales
Every year for Christmas Eve dinner, I make homemade tamales. It took me quite some time to come up with that ‘perfect’ recipe. I made different tamales recipes I found in cookbooks and online, and even though they were quite good, they just weren’t the one.
These, however—this tamales recipe is by far the one!
The best recipes come from trial and error, and trust me that I had many errors before these tamales were perfected.
From a dry tamale to a tamale that the masa wasn’t cooked through on—heck, I’ve even ran people out of my house with tears pouring down their face because I had a bright idea of boiling dried peppers to add to the mix.
My apologies to that poor cable man!
Now, I’m not going to lie, this recipe for crockpot tamales does take some work. But, it makes a lot, and once you taste them, you’ll know that all the effort is well worth it.
Making the meat in the crockpot takes away a lot of that work though! Gotta love the slow cooker.
Why You’ll Love These Crockpot Tamales
- It’s Easy to Make: Using a slow cooker, you’ll get tender, flavorful beef without babysitting the stove. Just toss everything in and let it cook on low heat while you go about your day.
- Authentic Flavor: From the spicy kick of green chiles to the rich tamale filling, this recipe tastes like something straight out of a Mexican food market. The combination of the beef, spices, and masa harina gives you that true authentic tamales experience.
- Perfect for Meal Prep: This recipe makes a good-sized batch of fresh tamales, and they freeze beautifully in a freezer bag.
- Customizable: Not a fan of beef? Swap it out for rotisserie chicken, pork roast, or even ground hamburger. Want more spice? Add some red chile or extra hot sauce to the filling.
- Steamed to Perfection: Using a steamer basket ensures the tamale masa dough cooks evenly and stays moist. Just keep an eye on the water level so nothing dries out.
Ingredients for Crockpot Tamales
I use basic ingredients for these tamales. Here’s what you need:
Meat Filling Ingredients
You can make your own shredded beef anyway you normally do, or you can follow my tamale meat recipe below.
- Beef Chuck Roast: t’s flavorful, tender, and shreds beautifully after slow cooking.
- Salt and Black Pepper: These bring out the natural flavors of the beef.
- Olive Oil: You’ll use this to brown the roast. It helps lock in those delicious flavors.
- Onion (chopped): Adds a touch of sweetness and nice flavor to the meat.
- Diced Green Chilies: These bring a mild heat and authentic Mexican food flair to the dish.
- Chili Powder: A must for that warm, smoky spice.
- Hot Sauce (like Frank’s): Adds a spicy kick. Feel free to adjust the amount to your taste.
- Garlic Powder: Because everything’s better with garlic, right?
- Beef Bouillon Cube: Adds rich, hearty flavor to the cooking liquid.
Masa Dough Ingredients
- Lard or Vegetable Shortening: Lard gives you the most moist and flavorful results, but shortening also works (but it won’t be as moist).
- Salt: A little seasoning goes a long way in the masa.
- Masa Harina: This is a type of corn flour that makes the tamale dough soft and tasty. Look for it at your grocery store.
- Beef Broth: Adds flavor while bringing the dough together.
For the Wrapping
- Corn Husks: These are what give tamales their classic shape. You’ll need to soak them in very hot water to make them pliable for wrapping. Look for them near the dried chiles at the store.
How to Make My Crockpot Tamales
You’ll make these slow cooker tamales in a few stages. First, you need to get the meat cooking.
Step 1: Cook the Meat
- Start by seasoning your beef chuck roast with salt and black pepper on both sides.
- Heat a bit of olive oil in a skillet over medium-high heat. Sear the roast on all sides to lock in the flavor.
- Place the roast in your crock pot.
- Add chopped onion, green chiles, chili powder, garlic powder, and a splash of your favorite hot sauce (I like Frank’s).
- Pour in enough water to cover about 1/3 of the roast, then toss in a beef bouillon cube.
- Cover and cook on high for about 6 hours. Keep an eye on the water level so it doesn’t dry out. After 6 hours, turn the heat to low and cook for another 2 hours.
- Once the roast is tender, shred it using forks. Taste it and add more hot sauce if you like it spicy.
Pro Tip: For the best results, refrigerate the shredded meat overnight. The flavors will soak in even more!
Step 2: Prepare the Corn Husks
- Place your corn husks in a large container of very hot water. Let them soak for about 3-4 hours.
- They need to be pliable, like a wet corn husk, so they’re easy to fold and wrap.
Step 3: Make the Masa Dough
- In a large mixing bowl, beat lard (or vegetable shortening) and salt on medium-to-high speed until fluffy.
- Slowly add masa harina and mix on low.
- Pour in beef broth (or chicken broth) a little at a time. Keep mixing until the dough feels like soft cookie dough.
Step 4: Assemble the Tamales
- Drain the soaking husks and pat them dry.
- Lay a corn husk flat with the narrow, pointed end facing you.
- Spread about 2 tablespoons of the masa mixture over the top 2/3 of the husk. Make sure it’s even and reaches the corn husk edges.
- Add a bit of filling (about 2 tablespoons) down the center of the masa.
- Roll the husk starting from one long side, then fold the pointed end up and secure it with a strip of husk or kitchen twine.
Step 5: Steam the Tamales
- Place the tamales upright in a steamer basket inside a large pot with boiling water.
- Steam for about 1 hour, or until the tamale masa dough pulls away easily from the husk.
- Make sure to keep the water level high enough to prevent burning.
Step 6: Serve and Enjoy
Unwrap your fresh tamales and serve with toppings like sour cream, enchilada sauce, homemade taco sauce, or a sprinkle of green onions.
Serving Suggestions
Here are some of my favorite sides for tamales:
Toppings for Tamales
- Salsa (red, green, or pico de gallo)
- Guacamole
- Sour cream
- Cheddar cheeese
- Queso fresco or shredded cheese
- Hot sauce (I like Frank’s for Cholula)
- Cilantro
- Lime wedges
Recipe Tips
- I like to make the meat the day before I assemble the tamales. The meat is SO GOOD, and it is great used in a variety of Mexican recipes, like tacos and enchiladas. Don’t just limit the meat recipe to these tamales!
- Use taco meat as a filling instead of shredded Chuck Roast.
- Want some chicken tamales instead of beef? Just swap out the beef for chicken and use chicken broth.
Tamales - with your crockpot's help!
Ingredients
For the The Meat Filling:
- 1 4 pound beef chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 7oz cans diced green chiles
- 2 tablespoons chili powder
- 2 5oz bottles hot sauce (I like Franks)
- 1 tablespoon garlic powder
- *water & 1 beef bouillon cube
For the Masa Dough:
- 3 cups lard or vegetable shortening, although it won't be as moist
- 1 tablespoon salt
- 9 cups masa harina
- 5 cups beef broth
For the wrapping:
- 3 8oz packages corn husks
Instructions
Cook the Meat
- Salt and pepper the chuck roast on each side. Heat the olive oil in a skillet, and brown the roast on each side. Place the roast in a slowcooker and top with the onion, green chiles, chili powder, garlic powder, and hot sauce. Pour in enough water to cover 1/3 of the roast and toss in the beef bouillon cube.
- Cover and cook on high for 6 hours, checking to be sure there is always at least a small amount of liquid in the bottom. Reduce heat to low and continue cooking for another 2 hours.
- Shred the meat, and let it cool. Taste it, and add more hot sauce if you want it spicier. I like mine plenty spicy. I refrigerate mine overnight and assemble the tamales the next day.
- Soak the corn husks in a large container full of warm water and allow to soak for 3 hours.
For the Masa
- Place the lard and salt in a large mixing bowl and beat on high speed until fluffy. Add masa harina and beat at a low speed until combined. Pour in beef broth a little at a time while mixing until the masa is the consistency of soft cookie dough.
- Drain water from husks. One at a time, flatten out each husk, with the narrow end facing you, and spread about 2 tablespoons of prepared masa mixture onto the top 2/3 of the husk. Spread about 2 tablespoons of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of cooking twine or a small strip of corn husk.
- Place tamales in a steamer basket in a stockpot. Steam over boiling water for 1 hour, or until masa is firm and holds it shape.
- Make sure the pot doesn't run out of water!
I haven’t made tamales in ages, but I think I will try this recipe and make a big batch soon. Anyway, the recipe I use has some of the spicy cooking liquid from the meat mixed into the masa. Have you tried that with this recipe?
I have, and it works great that way too!
Sounds yummy! I’ve never attempted to make them, but your recipe sounds doable. Thanks!
I have 2 packages of corn husks and I am one short…about 72
uummm…I hate to tell you, but these are NOT authentic. I’m from New Mexico and we know authentic! Authentic tamales contain red chile (fr Hatch, NM).
I agree, authentic tamales are made with pork roast, cumin, garlic cloves, black pepper, red Chile and the the broth that you use to boil the pork roast you use it in the masa, my 84 year old mother who was born in Mexico taught me how to make them, we make them every year for Christmas.
so how do you make yours??
Again, pork is great, if making pork tamales. Beef is great for beef tamales, and chicken is great for… well, I hope you get the idea. I’ve had all three in the homes of Mexicans. In addition, a chunk of jalapeno and cheese makes a nice filling, as well as hardboiled egg with veggies, and dessert tamales made with shortening, brown sugar broth, and raisins in the masa (a lady from Sinaloa made the last two-excellent!). Mexico is a big country with lots of variety.
Hi Nora going to try these tonight..I was curious how many about will the recipient make? Please and thank you. And Happy New Year.
Ummmmmm …. I hate to tell you, but NEW Mexico is anything but authentic.
hmmm, lets get on a cooking blog where someone is trying to show you a nice recipe, and bash them b/c they’re not ‘authentic.’ Snob
I’m from NM as well, born and raised. We can be very snobby when it comes to our food, lol! However, all my tias make their tamales different, from pork to vegetarian, chile rojo to chile verde. I’ve even heard of them being made with fruit filling! My favorite are my abuelita’s — pork and chile rojo. There are good recipes everywhere online, to suit anyone’s taste. If you’re going to use chile, though, definitely invest in some from Hatch that isn’t canned! 🙂
My grandmother gonzales didn’t have any chili in her’s. The is authentic you add your own spice!
Lol!!! NM, authentic?! Bahahahahahaaaaaa!!!! That is all! I’m going to try this recipe and LOVE it! 😛
Authentic in NM? I’ve eaten many tamales in the cocinas of actual Mexicans, and the one thing that holds true is that they are all different. Just because someone taught you to use a particular chile doesn’t mean that it’s the only way. Frankly, I would have no hesitation using green chiles, anaheims, poblanos, or any other chile (consideration taken for desired level of heat!).
This recipe sounds GREAT and like Christa, I can’t wait to make them! Ummmm…I really hate to tell you, Michelle, this is Crystal’s recipe which makes it authentic! Richard is right! Mexico, the authentic Mexico not New Mexico, is big country with a wide variety of foods.
; Except for the corn, corn-husks, and chilies, the rest of the ingredients come from the Old World. So much for ‘auténtico’. Basically, the meat came from chihuahuas, or hamsters.
The More You Know!
Thanks for the recipe! Can’t wait to try it.
As to the “authenticity” comments, they were particularly inane since the author clearly said this is her own recipe which she developed. It is “authentically” hers. 😉
Yes, I edited the recipe and used read Chile sauce, I cringed at the use of Franks. The cook time allows for the bitterness in the Chile to reduce. I added some brown sugar and balsamic vinegar plus caldo to help with the flavor. Turned out fantastic.
(That was a comment on how to change it if you’re concerned with “authentic”. This recipe is so close it’s silly you thought to comment it wasn’t authentic rather than how to make it more authentic, she uses masa harina and lard even. That’s pretty spot on. This recipe was great and helped me remember some of the things I forgot how to do)
These sound great! Can’t wait to make them! And to the girls below, authentic is authentic to whoever is making them. Everybody has their own favorite recipe. Do you really need to post that?
I’ve looked and looked on this recipe but I’m not seeing anything that tells how many tamales this recipe makes. Could someone give me an idea of how many this makes?
About 5 dozen tamales, depending on how thick you stuff them.
Thanks, Crystal. Can hardly wait to make them!
Thanks for sharing your perfected recipe. Our family is making tamales together for Christmas. I have been searching for a recipe and this looks so good. And I love that I can make the meat the day before in the crock pot!!
Thank you for the easy to follow steps. Cannot wait to make them.i have not had tamales since I left Chicago.
How many tamales does this make?
Thank you for this wonderful post! I am going to try and use pork this time. It has been a goal of my to make Tamales for years and I wish I had my grandmother watching my back (I miss you Grandma Gonzales). I want to rock my family reunion in July (outside San Antonio) with your inspirational backing. Thank you!
Can u freeze the extras?
Wow, these were hot! And I only used one bottle of hot sauce!
Thank you thank you! Ihave been searching for a crock pot recipe for tamales. I m currently staioned in Germany and do not have access to the mom and pop mexican shops we have in the states. I cant wait to make these this week!
Truth is: EVERY COOK has their own technique for making “authentic” Mexican dishes, including tamales. But I MUST state my firm belief that NO tamales, be they beef, pork, chicken, red, green, sweet, etc. can be considered “authentic” unless each one contains ONE whole black olive!
Just wondering… if you’re going to make chicken tamales… how many boneless, skinless chicken breasts would you need? Also, how would you cook it? Chop it up before or leave them whole and then shred them? I love chicken tamales 🙂
When I make chicken tamales, I use this recipe for the meat – hope this helps! https://mrshappyhomemaker.com/2012/10/mexican-style-meat-a-base-for-a-ton-of-meals/
Don’t use chicken breast because it’s a little dry, instead use legs and thighs for more flavor. My mom uses them and they are awesome.
Can you use a nestco as a steamer?
I agree, —-May not be Authentic– comparing to the Mexican natives recipe, and that also depends, South or North Mexico…….Regardless I like the recipe, its deli.
can i use pork roast instead
Sure! I’ve used chicken, pork, & beef for this!
The recipe header says you can do these in the crock pot. Yet in the directions it calls for a stockpot. Can these be done in the crock pot? If so could you let me know how long they need to steam?
Yes, these are done with a crockpot – but can also be used in a crockpot. Please feel free to do it either way!
Sorry to troll here but dough means masa in spanish
Are you guys kidding me??? We have this great site and you would rather argue about which is authentic or not?? Give me a break you big bunch of ungrateful babies!!! Get cookin’ and be quiet!!!
Ok I was reading all these comments about how NM isn’t authentic and oviously you havnt bothered trying to figure out what people are saying. there is MEXICAN Tamales/food and NEW MEXICAN tamales/ food. Maybe these people are just saying that these Arnt authentic NEW MEXICAN tamales. But does it really matter? No becase authentic or not food is food and these just happen to be some dang good food.
I love tamales! And i am going to try your recipe when i get home!
I love eating tamales but i find it difficult to keep them in a good condition. Can you add some tips to reheat or store them longer?
I freeze mine in freezer bags to keep them for up to 6 months. To reheat, I thaw – and then put the tamale in a plastic grocery store bag…tie it loosly, & microwave for 1.5 minutes.
Sorry you had to deal with so much drama. Jeez. Thanks gor sharing YOUR recipe