There are few dishes that capture the spirit of family, tradition, and celebration quite like Beef Tamales. Whether served during Las Posadas, Christmas, or at a Sunday family gathering, tamales hold a special place in the heart of many Latin American households. The rich aroma of seasoned beef wrapped in tender masa and steamed to perfection instantly evokes memories of laughter, music, and generations cooking together in the kitchen.

This recipe brings together authentic techniques with step-by-step instructions that make tamale-making approachable, even for beginners. While tamales do take time and love to prepare, the reward is more than worth it. You’re not just making a meal—you’re crafting a culinary heirloom.

What Are Tamales?

Tamales are a Mesoamerican dish made of masa (a dough made from nixtamalized corn) filled with a savory or sweet filling, then wrapped in corn husks and steamed until tender. The most common fillings include pork, chicken, cheese, beans, and beef. The process of making tamales is deeply rooted in Mexican culture, often involving the whole family in what’s affectionately called a tamalada—a tamale-making party.

Tamales are more than just food. They’re a symbol of heritage, celebration, and togetherness, especially during the holiday season.

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Why You’ll Love These Beef Tamales

• Authentic Flavor: Rich, seasoned beef wrapped in tender, fluffy masa.

• Perfect for Celebrations: Ideal for Christmas, birthdays, or special gatherings.

• Freezer-Friendly: Make a big batch and enjoy them over time.

• Hands-On & Heartwarming: A great recipe for cooking with family or friends.

• Customizable: Easily adapt the spice level or filling to your taste.

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Ingredients You’ll Need

For the Beef Filling:

• 2 pounds beef chuck roast or brisket

• 1 tablespoon vegetable oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup beef broth

• 1 (4-ounce) can diced green chiles (optional)

• ½ cup red enchilada sauce or homemade chile sauce

For the Masa Dough:

• 4 cups masa harina (corn flour for tamales)

• 1 teaspoon baking powder

• 1½ teaspoons salt

• 1⅓ cups lard or vegetable shortening

• 2½ to 3 cups warm beef broth (or reserved cooking liquid)

For Assembly:

• 25 to 30 dried corn husks

• Kitchen twine or strips of corn husks (optional, for tying)

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How to Make Authentic Beef Tamales

Step 1: Prepare the Corn Husks

1. Place the dried corn husks in a large bowl or sink filled with warm water.

2. Soak for at least 1 hour until soft and pliable. You can weigh them down with a plate to keep them submerged.

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Step 2: Cook the Beef Filling

1. Heat oil in a large pot or Dutch oven over medium-high heat.

2. Season the beef with salt and pepper. Brown on all sides for 2–3 minutes per side.

3. Add onion, garlic, cumin, chili powder, paprika, and beef broth.

4. Cover and simmer for 2½ to 3 hours, or until the meat is fork-tender. You can also use a slow cooker on low for 8 hours.

5. Remove beef from the pot, shred with forks, and mix with diced green chiles and enchilada sauce.

6. Set aside and let it cool slightly.

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Step 3: Make the Masa Dough

1. In a large mixing bowl, whisk together masa harina, baking powder, and salt.

2. In a separate bowl, beat the lard or shortening until light and fluffy (about 3–5 minutes).

3. Gradually add the dry masa mixture and warm broth to the lard, mixing until a smooth, spreadable dough forms.

4. The dough should be soft but not sticky. If it feels too dry, add a bit more broth.

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Step 4: Assemble the Tamales

1. Pat the soaked husks dry with a towel.

2. Lay one husk flat with the narrow end pointing away from you.

3. Spread about 2 tablespoons of masa in a 4×4-inch square on the wider end of the husk, leaving space around the edges.

4. Add 1–2 tablespoons of shredded beef filling down the center of the masa.

5. Fold the sides of the husk inward so the masa encloses the filling.

6. Fold the narrow end up to seal. Tie with kitchen twine or a thin strip of husk if desired.

Repeat with the remaining husks, masa, and filling.

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Step 5: Steam the Tamales

1. Set up a steamer pot or tamale steamer with water at the bottom. Line the steamer basket with extra husks.

2. Stand the tamales upright, open side facing up.

3. Cover with a damp towel or extra husks and place the lid on.

4. Steam over medium heat for 1½ to 2 hours, checking occasionally to add more water if needed.

5. Tamales are done when the masa separates easily from the husk and is fully cooked through.

Let rest for 10–15 minutes before serving.

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Tips for Tamale-Making Success

• Test the masa: Drop a small ball of dough in water—if it floats, it’s ready.

• Don’t overfill: Too much filling can cause tamales to burst or not close properly.

• Keep husks moist: Dry husks can tear; keep them wrapped in a damp towel while assembling.

• Steam in batches: If your steamer isn’t large, cook tamales in batches to avoid overcrowding.

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Make-Ahead and Storage Instructions

Make Ahead:

• Cook the beef filling a day or two in advance and refrigerate.

• Prepare masa dough a few hours ahead and keep it covered.

Storing Cooked Tamales:

• Refrigerate for up to 5 days in an airtight container.

• Freeze tamales for up to 3 months. Wrap tightly in plastic wrap and foil or store in freezer bags.

To Reheat:

• Steam for 15–20 minutes until heated through.

• Microwave with a damp paper towel for 1–2 minutes.

• Oven: Wrap in foil and bake at 350°F for 20–25 minutes.

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Variations and Flavor Ideas

Spicy Beef Tamales

Add chipotle peppers in adobo to the filling or mix hot sauce into the masa for an extra kick.

Beef and Cheese Tamales

Sprinkle shredded cheese (like Monterey Jack or Oaxaca) on top of the beef filling before folding.

Green Chile Beef Tamales

Use a tomatillo-based green chile sauce instead of red enchilada sauce for a tangy, vibrant twist.

Beef & Bean Tamales

Stretch the filling by combining beef with seasoned pinto or black beans.

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Serving Suggestions

Beef Tamales are delicious on their own but truly shine with traditional accompaniments:

• Salsa roja or salsa verde

• Mexican crema or sour cream

• Pickled jalapeños

• Fresh guacamole or avocado slices

• Spanish rice and refried beans

• A side of elote (Mexican street corn)

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Tamale-Making as a Family Tradition

One of the most beautiful aspects of tamales is how they bring people together. In many cultures, making tamales is a family affair—grandmothers, aunts, siblings, and cousins gather in the kitchen, laughing and sharing stories while working together. It’s a labor of love and a moment to connect across generations.

Hosting your own tamalada is a great way to honor this tradition. Prepare all your components ahead of time, invite friends or family over, and turn tamale-making into a festive event. Share the meal afterward, or send everyone home with a dozen tamales to enjoy later.

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Frequently Asked Questions

Are tamales hard to make?

Tamales are time-consuming, but not difficult. Breaking the process into steps and prepping in advance makes it much more manageable.

Can I use a pressure cooker or Instant Pot to steam tamales?

Yes! Place tamales upright in the trivet basket with water below. Pressure cook on High for 25 minutes with a natural release.

Is lard necessary for tamales?

Lard provides the most authentic flavor and texture, but you can substitute with vegetable shortening or refined coconut oil for a vegetarian version.

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Final Thoughts: Celebrate with Every Bite

Beef Tamales are more than just a dish—they are a celebration of culture, family, and tradition. From the slow-cooked shredded beef to the soft, flavorful masa, each bite tells a story of care and heritage. Whether you’re making them for the first time or revisiting a beloved family recipe, this guide will help you master the art of tamale-making with confidence.

So gather your loved ones, warm up the steamer, and enjoy the soulful experience of creating—and eating—authentic Beef Tamales.

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