Description
Beef tamales are a celebration in every bite—a dish deeply rooted in Mexican tradition, often reserved for special occasions, holidays, or family gatherings. The process of making tamales is as meaningful as the meal itself, bringing together generations in kitchens filled with laughter, music, and delicious aromas. Whether you’re honoring a family recipe or trying them for the first time, beef tamales offer a comforting experience wrapped in a corn husk. With their tender shredded beef filling, rich chili sauce, and soft masa exterior, these tamales are worth every step.
Ingredients
For the beef filling:
-
2.5 lbs beef chuck roast
-
1 tablespoon vegetable oil
-
1 medium onion, chopped
-
4 cloves garlic, minced
-
2 cups beef broth
-
2 teaspoons salt
-
1 teaspoon black pepper
For the red chili sauce:
-
5 dried guajillo chilies, stemmed and seeded
-
3 dried ancho chilies, stemmed and seeded
-
2 cups hot water (for soaking chilies)
-
1/2 teaspoon cumin
-
1/2 teaspoon dried oregano
-
1/4 teaspoon ground cinnamon
-
2 cloves garlic
-
Salt to taste
For the masa dough:
-
4 cups masa harina
-
2 teaspoons baking powder
-
1.5 teaspoons salt
-
1.5 cups lard (or vegetable shortening)
-
2.5 to 3 cups warm beef broth
Other:
-
30 dried corn husks
-
Kitchen twine or strips of husk for tying (optional)
Instructions
-
Prepare the corn husks: Soak the dried corn husks in warm water for at least 1 hour until pliable. You can place a heavy object on top to keep them submerged.
-
Cook the beef: In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned. Add chopped onion, garlic, salt, pepper, and beef broth. Cover and simmer for 2.5 to 3 hours, or until beef is tender and shreds easily. Let it cool slightly, then shred with two forks. Reserve some of the cooking liquid.
-
Make the red chili sauce: While the beef is cooking, toast the dried chilies in a dry skillet over medium heat for about 30 seconds per side, just until fragrant. Do not burn. Soak the toasted chilies in hot water for 20 minutes.
-
Drain the chilies and transfer to a blender. Add cumin, oregano, cinnamon, garlic, and about 1 cup of the soaking water. Blend until smooth. Strain through a fine mesh sieve for a smoother sauce, if desired.
-
Combine beef with chili sauce: Mix the shredded beef with the chili sauce in a large bowl or skillet. Heat through and adjust salt if needed. Set aside to cool slightly.
-
Prepare the masa dough: In a large mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the lard or shortening until light and fluffy, about 5 minutes. Gradually add the dry ingredients to the lard, alternating with warm beef broth, until the dough is soft, spreadable, and holds its shape. You should be able to spread it without it sticking too much to your fingers.
-
Assemble the tamales: Lay a soaked corn husk flat on a clean surface, with the wide end at the top. Spread about 2 tablespoons of masa dough in the center of the husk, forming a rectangle and leaving space on all sides. Place 1 to 2 tablespoons of the beef mixture in the center.
-
Fold the sides of the husk over the filling, then fold up the bottom. If needed, tie with a strip of husk or kitchen twine to keep it closed. Repeat with remaining husks, masa, and beef.
-
Steam the tamales: Set up a steamer with a rack and add water below the rack level. Place tamales upright in the steamer, open end up. Cover with a layer of extra husks or a damp towel. Steam over medium heat for 1.5 to 2 hours, checking occasionally to ensure water hasn’t boiled off. Tamales are done when the masa separates easily from the husk.
-
Let tamales cool for at least 10 minutes before serving.
- Prep Time: 1 hour
- Cook Time: 3 hours