Today we embark on a gastronomic journey through Mexico—a country where every dish tells the story of ancient civilizations and modern traditions. Let’s prepare two iconic dishes that Mexicans cook for holidays and everyday meals alike.
🫔 Tamales
Traditional Mexican steamed corn-dough parcels with meat filling, wrapped in corn husks. Tender, aromatic, with a light texture—classic home cooking.
Ingredients:
For the dough:
• Masa harina (corn flour for tamales) — 500 g
• Lard or butter — 250 g
• Chicken broth — 400 ml
• Baking powder — 1 tsp
• Salt — 1 tsp
For the filling:
• Pork shoulder — 600 g
• Tomatoes — 3
• Dried ancho chili (can substitute with paprika + a pinch of cayenne) — 2
• Garlic — 4 cloves
• Yellow onion — 1
• Cumin — 1 tsp
• Salt, black pepper — to taste
Extras:
• Dried corn husks — 20 (sold in Latin American sections)
Preparation:
Step 1. Preparing the corn husks
Soak the dried corn husks in hot water for 30-40 minutes until fully softened. The husks should become pliable and bend without cracking. Pat them dry with a paper towel before use.
Step 2. Making the filling
Cut the pork into 3×3 cm cubes and boil in salted water for 1.5 hours until fork-tender. Drain the broth (reserve 400 ml for the dough) and shred the meat. Blend the tomatoes and soaked chili (remove seeds) with garlic into a smooth paste. Dice the onion into 3-4 mm cubes and sauté over medium heat until golden (5-7 minutes). Add the tomato-chili paste, cumin, and simmer for 10 minutes until thickened—the sauce should reduce by half and not drip off the spoon. Mix with the shredded meat, season with salt and pepper.
Step 3. Making the dough
In a large bowl, beat the softened lard or butter with a mixer on high speed for 3-4 minutes until fluffy and pale—the volume should double. Gradually add the masa harina, alternating with warm broth, while continuing to beat. Add the baking powder and salt. Beat for another 5 minutes until light and airy, like thick sour cream. Test readiness: drop a small ball of dough into a glass of cold water—if it floats, the dough is ready.
Step 4. Shaping the tamales
Take a corn husk with the wide side facing you. Place 2-3 tablespoons of dough in the center, spreading it into a 5-7 mm layer, leaving 3-4 cm free at the edges. Add 1.5-2 tablespoons of meat filling to the center of the dough. Fold the husk in half lengthwise, joining the dough edges, then fold the bottom up. The tamale should resemble a sealed envelope. Secure with a strip of husk if needed.
Step 5. Steaming
Fill a large pot with a steamer or colander with water (3-4 cm below the steamer bottom). Arrange the tamales vertically, sealed end down, packed tightly so they don’t fall. Cover with remaining husks and a damp towel. Steam over medium heat for 1-1.5 hours, checking the water level and adding boiling water as needed. Doneness: the dough should separate easily from the husk and have a firm but not sticky texture.
Step 6. Serving
Let the tamales rest for 10 minutes after cooking—the dough will firm up and won’t fall apart. Serve hot in the husks, unwrapping just before eating. Pair with sour cream, spicy salsa verde, and lime wedges.
Step 7. Storage
Store cooled tamales in the fridge for up to 5 days, reheating by steaming for 15-20 minutes. Freeze for up to 3 months—no thawing needed, steam for 40-50 minutes.
💡 Fact: Tamales were made by the Aztecs over 5,000 years ago—one of the oldest dishes in the Americas. In Mexico, there’s a tradition called tamalada—holiday gatherings where the whole family comes together to make hundreds of tamales before Christmas and New Year’s.
🥩 Carne Asada
Juicy marinated beef steaks cooked over an open flame or grill. Aromatic, with a light smoky crust and citrus notes—symbol of Mexican barbecues.
Ingredients:
For the meat:
• Beef tenderloin or flank steak — 1 kg
• Freshly squeezed orange juice — 150 ml
• Lime juice — 100 ml (about 3-4 limes)
• Olive oil — 4 tbsp
• Soy sauce — 3 tbsp
• Garlic — 6 cloves
• Ground cumin — 2 tsp
• Chili powder — 1 tsp
• Smoked paprika — 1 tsp
• Dried oregano — 1 tsp
• Freshly ground black pepper — 1 tsp
• Salt — 1.5 tsp
• Fresh cilantro — small bunch
For serving:
• Corn tortillas — 12-16
• White onion — 1
• Fresh cilantro — bunch
• Lime — 2-3
• Salsa (tomato or green) — optional
Preparation:
Step 1. Preparing the meat
Choose a cut of beef with minimal fat—flank steak or skirt steak works best. If using a thick cut, lightly pound with a meat mallet to 1.5-2 cm thickness for even cooking. Trim off any membranes or sinew with a sharp knife. Pat the meat dry with paper towels—a dry surface absorbs marinade better.
Step 2. Making the marinade
In a deep bowl, combine the orange and lime juices, olive oil, and soy sauce. Mince the garlic into a paste or finely chop. Add all dry spices: cumin, chili powder, paprika, oregano, black pepper, and salt. Finely chop the cilantro stems (reserve leaves for serving) and add to the marinade. Whisk thoroughly until the salt dissolves—the marinade should be uniform, bright orange with specks of spices.
Step 3. Marinating
Place the meat in a zip-lock bag or glass dish. Pour in the marinade, massaging to coat every part. If using a bag, squeeze out the air and seal tightly. Marinate in the fridge for at least 2 hours, ideally 4-8 hours, flipping every 1-2 hours for even absorption. The meat should darken and take on a rich citrus-spice aroma. Don’t marinate longer than 12 hours—the acid will start breaking down the meat’s texture.
Step 4. Preparing the grill
Take the meat out of the fridge 30 minutes before cooking—it should reach room temperature for even doneness. Heat the grill or grill pan to 230-250°C—when you hold your hand 10 cm above, it should feel unbearably hot. For charcoal grills, wait until the coals are covered in white ash and stop flaring. Lightly oil the grates to prevent sticking.
Step 5. Grilling the meat
Remove the meat from the marinade, letting excess drip off but not patting dry—a thin layer of marinade will create a caramelized crust. Place the steaks on the hot grill. Cook for 4-5 minutes per side without moving—distinct grill marks and a golden-brown crust should form. Flip with tongs (never pierce with a fork!) and cook another 3-4 minutes to an internal temperature of 55-60°C for medium-rare—the meat should spring back when pressed. For more well-done meat, cook 2-3 minutes longer per side.
Step 6. Resting and slicing
Transfer the meat to a cutting board and cover with foil. Let rest for 7-10 minutes—the juices will redistribute, keeping the meat juicy when sliced. Cut the steak into thin 5-7 mm strips at a 45° angle against the grain—this ensures maximum tenderness. The strips should be pink inside with a dark caramelized crust outside.
Step 7. Serving
Warm the corn tortillas on a dry skillet for 20-30 seconds per side until lightly charred. Dice the onion into 2-3 mm cubes, roughly chop the cilantro, and cut the limes into wedges. Arrange the sliced meat on a large platter, drizzling with the juices released during slicing. Serve with tortillas, onion, cilantro, lime wedges, and salsa—everyone assembles their own tacos to taste. Traditionally, carne asada is eaten by hand, wrapping the meat in tortillas.
💡 Fact: Carne asada (literally "grilled meat") originated in northern Mexico, in the state of Sonora, where cattle ranching was the main livelihood. The dish became a symbol of carne asada—family gatherings outdoors, Mexico’s version of barbecue, where the whole family and friends come together.