Beef Tamales: A Flavorful, Traditional Mexican Dish Made with Love

Tamales are one of the most iconic dishes in Mexican cuisine. They’re flavorful, tender, wrapped in tradition (and corn husks), and always made with love. While they’re often reserved for holidays or family gatherings, beef tamales can absolutely be made at home—any time of year.

Made with soft, fluffy masa and a savory shredded beef filling, these tamales are deeply satisfying and perfect for freezing, sharing, or enjoying fresh out of the steamer. Yes, they take time—but it’s the kind of cooking that’s totally worth it. Gather your ingredients, invite a friend or two, and get ready to make something truly special.

Why You’ll Love Homemade Beef Tamales

• Traditional, flavorful, and incredibly filling
• A fun cooking project to do with friends or family
• Freezer-friendly for future meals
• Customizable with your favorite fillings or sauces
• So much better than store-bought!

Ingredients You’ll Need

For the Filling:

• 2 lbs beef chuck roast or brisket
• 4 cups beef broth or water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 onion, sliced
• 1/4 cup red chile sauce (homemade or store-bought)

For the Masa (Dough):

• 4 cups masa harina (corn flour for tamales)
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 1/3 cups lard or vegetable shortening
• 2 1/2 to 3 cups beef broth (use leftover cooking broth for flavor)

For Assembly:

• 30–40 dried corn husks, soaked in warm water for 1 hour
• Extra red chile sauce for spreading or dipping

How to Make Beef Tamales

Step 1: Cook the Beef

Place beef in a large pot with broth, onion, garlic powder, cumin, chili powder, salt, and pepper. Simmer on low for 2–3 hours, until the beef is tender and shreds easily. You can also use a slow cooker.

Once cooked, shred the beef and stir in red chile sauce for flavor and moisture.

Step 2: Prepare the Corn Husks

Soak dried corn husks in warm water for at least 1 hour, or until pliable. Rinse to remove any dust.

Step 3: Make the Masa

In a bowl, mix masa harina, baking powder, and salt. Add lard or shortening and beat until combined. Slowly add broth and mix until the dough is soft, moist, and spreads easily.

Tip: The masa is ready when a small ball floats in cold water.

Step 4: Assemble the Tamales

Lay a soaked corn husk flat. Spread about 2 tablespoons of masa on the wide end, about 1/4-inch thick. Add 1–2 tablespoons of beef filling down the center.

Fold one side of the husk over the filling, then the other, and fold up the narrow end to close. Tie with a strip of husk if desired.

Step 5: Steam the Tamales

Place tamales upright in a steamer basket. Cover with a damp towel or extra husks. Steam for 1 to 1 1/2 hours, until the masa pulls away from the husk and feels firm.

Let rest for 10 minutes before serving.

Serving Suggestions

• Serve with extra red chile or green salsa
• Add a side of rice and refried beans
• Top with crema, cheese, or pickled onions
• Great with a hot cup of champurrado or Mexican coffee

Storage & Reheating

• Store in the fridge for up to 5 days
• Freeze cooked tamales for up to 3 months
• Reheat by steaming or microwaving with a damp paper towel

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FAQs

1. Can I use a different type of meat instead of beef?
Yes! Pork shoulder is another traditional choice, and chicken also works great. You can even make vegetarian tamales with beans, cheese, or roasted veggies.

2. What if I don’t have a steamer?
If you don’t have a tamale steamer, you can use a large pot with a rack at the bottom. Place a few wads of foil or an inverted heat-safe bowl to elevate the tamales above water. Add water to the pot (not touching the tamales), cover, and steam as usual.

3. Can I make the filling ahead of time?
Absolutely. The beef filling can be made up to 3 days in advance and stored in the fridge. This makes the tamale assembly day much faster and easier.

4. How do I know when the tamales are done?
Tamales are done when the masa easily pulls away from the corn husk and feels firm. The dough should not be sticky or mushy. Let them rest for 10 minutes after steaming—they firm up as they cool slightly.

5. Is lard necessary in the masa?
Lard gives masa its classic flavor and texture, but you can substitute vegetable shortening or even unsalted butter for a different taste. Just make sure your fat is well-beaten into the dough for fluffiness.

6. Can I freeze tamales before cooking them?
It’s best to freeze tamales after they’ve been cooked. Raw masa doesn’t always freeze and steam evenly. Cook, cool, then freeze in a single layer before storing in a bag or container.

7. What is masa harina, and can I use regular cornmeal?
Masa harina is a special type of corn flour made from nixtamalized corn. It’s essential for making authentic tamales. Regular cornmeal will not work—it lacks the texture and flavor needed for masa.

8. Why are my tamales dry or crumbly?
Dry tamales usually mean not enough fat or moisture in the dough. Add more broth if the masa feels stiff. Oversteaming or letting the water run dry in the steamer can also dry them out—always keep an eye on water levels!

9. How many tamales does this recipe make?
You’ll get about 30–40 tamales, depending on how big you make them. This makes it perfect for freezing extras or feeding a crowd.

10. Can I use an Instant Pot to steam tamales?
Yes! Place tamales upright on the trivet, add 1 cup of water, and steam using the “Steam” function for about 25–30 minutes with a quick release. It’s a faster way to cook tamales with great results.