Beef Tamales
Beef tamales are part of Mexican tradition — layered with flavor, made with care, and filled with memories that last. It’s a simple, meaningful process that brings families together and fills the home with comforting flavors.
It all starts with the filling: the beef is cooked until tender and melt-in-your-mouth soft, then soaked in a rich red chile sauce made from some of Mexico’s finest dried peppers. The masa comes together in a stand mixer, combining lard, oil, broth, and a touch of the red sauce to create a soft, smooth, and flavorful dough.
Finally, the tamales are wrapped in flexible, soaked corn husks — almost like wrapping little gifts to be unwrapped at the table. A snug steamer pot holds them close as they cook, transforming into a dish that’s tender, delicious, and deeply comforting.
What are Tamales?
Tamales are a traditional Mexican dish made of masa (corn dough) filled with meats, cheese, or sauces, then wrapped in corn husks or banana leaves and steamed. Their origins date back thousands of years to the Aztec and Maya civilizations, where they were portable meals for warriors and travelers.
Across Mexico, tamales vary widely by region and ingredients. In the north, beef or pork with red chile sauces are popular, while southern states favor chicken, mole, or even sweet fillings. Oaxaca is famous for tamales wrapped in banana leaves, giving a unique aroma and flavor, whereas central Mexico often sticks to corn husks.
Every region has its own traditional recipes, reflecting local ingredients, history, and celebrations.
Ingredients
- Beef Chuck Roast – Rich and marbled, this cut creates a deeply flavorful broth and tender meat.
- White onion and Garlic – Add mild sweetness and warmth, enriching the overall flavor of the dish.
- Oregano, Allspice, and Bay Leaves – Combine to create a fragrant, well-balanced broth with earthy, citrusy, and gently spiced notes.
- Guajillo, Ancho, and Puya Chiles – This trio gives the sauce its deep red color and complex flavor, balancing mild fruitiness, smoky sweetness, and a hint of heat.
- Cumin Seeds – Bring natural sweetness and earthy, aromatic depth, tying together the flavors of the sauce.
- Instant Corn Masa Harina – The foundation of every tamal, delivering that unmistakable corn flavor.
- Baking Powder – Lightens the masa, creating a soft and tender texture.
- Lard – Whipped until fluffy, it adds richness and moisture, producing a melt-in-your-mouth masa.
- Avocado Oil – Works together with lard, balancing the flavors and providing enough fat to lock in moisture.
- Corn Husks – Used traditionally for wrapping tamales, they provide a gentle aroma and an authentic tamal presentation.
How to Make Beef Tamales
Step 1: Prep the Meat
Pat and season the beef, then sear it in the Instant Pot. Add aromatics and water, cook on High Pressure until tender. Shred the beef and strain the broth, reserving both for later.
Step 2: Hydrate the Peppers & Make the Sauce
Cut, toast, and soak guajillo, puya, and ancho chiles. Blend with sautéed onion, garlic, and spices to create a smooth red sauce. Reserve a portion for the masa.
Step 3: Cook the Filling
Sauté oil, then mix in the chile sauce and shredded beef. Cook just until heated and well-coated. Season to taste and set aside to cool down.
Step 4: Prepare the Corn Husks
Sort, soak, rinse, and dry husks until pliable. Set aside any imperfect ones for lining the steamer or covering tamales.
Step 5: Make the Masa
Beat lard until fluffy. Gradually add the masa, avocado oil, reserved red sauce, and warm broth until soft, smooth, and spreadable. Adjust salt and moisture as needed.
Step 6: Assemble the Tamales
Spread masa evenly on the smooth side of each husk. Add a generous portion of beef filling down the center. Fold the sides over the filling and seal, then fold the top downward and tuck to secure. Place each finished tamal on a tray and repeat with the remaining husks.
Step 7: Steam the Tamales
Add water to the steamer pot, keeping it just below the rack. Line the rack with extra husks, then arrange the tamales in pairs, back-to-back, with the flaps facing each other. Cover with remaining husks and steam on medium-low for 75–90 minutes, adding more water as needed to maintain the level.
Step 8: Test and Serve
Remove one tamale and let it rest for 10–15 minutes. It should release easily from the husk and hold its shape. Serve warm and enjoy!
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making Beef Tamales.
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Why You’ll Love This Recipe
There are so many tamal recipes out there — and it’s no surprise! Mexico alone is home to over 300 varieties, each with its own flavor, texture, and story. And that’s just Mexico — add countries like Guatemala and El Salvador, and the list keeps growing.
I’ve tried many versions myself, but here’s why I truly love this one (and I think you will too):
- The beef is deeply browned to build rich flavor, creating a more colorful broth that reflects that depth. The meat then simmers until tender and soaks in a red sauce where the chiles have been carefully chosen and lightly toasted to release their natural oils.
- No bought broth needed — every ingredient plays its part. Instead, the homemade broth from the meat cooking becomes the foundation for both filling and masa, connecting every layer of the dish.
- The masa turns out soft, tender, and perfectly moist — thanks to a mix of lard and oil that locks in moisture and prevents dryness. It spreads easily, making assembly simple and satisfying.
Tips for Perfect Beef Tamales
Why so many husks?
You’ll usually need more corn husks than the number of tamales. Only medium to large husks work best. If a tamal doesn’t seem fully covered, wrap an extra husk around it to keep it secure during steaming. Use any imperfect leaves to line the steamer and cover the tamales.
Heat level and peppers
When making the sauce, the puya chile holds the most heat. Keep the seeds for a spicier tamal, or remove them—or substitute for 1–2 guajillos—for a milder flavor.
Tasting and toasting peppers
Toast them just until fragrant, and lower the heat if needed. Burnt peppers taste bitter and can ruin the sauce.
Types of Fat
Using both lard and oil creates a smooth, tender, and flavorful masa. This tip was passed down from my mother and really helps achieve the perfect flavor.
Adjusting salt in masa
Taste the masa before assembling. Add a little more if needed.
Masa consistency
Stop adding broth once the masa reaches the right texture—the amount may vary depending on the broth’s temperature or the brand of masa. If the masa ever feels too firm, mix in a splash of warm broth or water. Keep in mind that the broth contains salt.
Spreading the Masa
Always use the smooth side of the corn husk when spreading the masa. A flexible spatula works best, but a bench scraper is a good alternative.
Boiling water
You can bring the water to a boil either while arranging the tamales in the steamer or after they’re in place. Either way, be careful of the steam.
Pairings for Your Tamales
Store
Refrigeration: Store tamales in airtight containers or Ziploc bags for 3–4 days.
Freezing: Let tamales cool completely, then place them in freezer-safe bags with the husks on. Remove as much air as possible, label with the date, and freeze for up to 3 months.
Reheating: Thaw tamales in the refrigerator overnight, then steam or microwave until heated through. Watch the video tutorial below for a more in-depth explanation.
More Tamal Varieties
- Mexican Red Pork Tamales
- Chile Verde Pork Tamales
- Green Chicken Tamales
- Red Chicken Tamales
- Tamale Casserole
- Tamales Rajas Con Queso
Beef Tamales
Ingredients
Cook the Meat
- 4 lbs boneless beef chuck roast
- Liberally kosher salt
- Liberally ground black pepper
- 12 cup water
- ½ white onion
- 1 head garlic, slice end off
- 1 tsp dried Mexican oregano
- 1 tsp whole allspice
- 3 bay leaves
Red Sauce
- 12 guajillo chiles, seeded, stemmed
- 2 ancho chiles, seeded, stemmed
- 4 puya chiles, seeded
- ½ white onion, diced
- 6 garlic cloves, peeled
- 1 tsp dried Mexican oregano
- ½ tsp cumin seeds
- To taste kosher salt
Masa- Dough
- 6 cups instant corn masa harina
- 2½ tsp kosher salt, or to taste
- 1 tbsp baking powder
- 1 cup pork lard
- ½ cup avocado oil
- 1 cup chile sauce
- 4-5 cups warm beef broth
Additional
- 1½ lbs corn husks, about 60
- Avocado oil, as needed
- Pork lard, as needed
- Kosher salt, as needed
Instructions
Prep the Meat
- Pat the beef dry with paper towels, then cut it into large chunks. Season all sides generously with kosher salt and black pepper.
Instant Pot- 8qt
- Set the Instant Pot to Sauté (High). Melt 2 tablespoons of oil and sear the beef until deeply browned.
- Pour in 12 cups of water (without exceeding the Max line), then add the onion, garlic, oregano, allspice, and bay leaves.
- Lock the lid and cook on High Pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Turn off the pot. Skim off and discard any excess fat from the broth. Remove the meat, shred it, and strain the broth. Set both aside for later use.
Hydrate the Peppers
- Cut the guajillo, puya, and ancho chiles into smaller pieces.
- In a large saucepan, heat 2 tablespoons of lard over medium heat. Sauté the onion and garlic until slightly softened. Add the oregano and cumin, and cook for about 1 minute until fragrant.
- Add the dried chiles and toast for 30 seconds to 1 minute, stirring constantly to avoid burning. Pour in 5 cups of the reserved beef broth, and simmer for 10–15 minutes, or until the chiles are fully softened.
- Transfer the chile mixture to a blender and blend until completely smooth. Strain if needed to remove any large pieces.
- Blend the hydrated chile mix with its soaking broth until smooth, straining any large pieces if needed.
- Reserve 1 cup of the sauce for the masa and set the rest aside for the filling.
Make the Filling
- Heat 1 tablespoon of oil in a large saucepan over medium-low heat.
- Carefully pour in the chile sauce, stirring to combine. Bring it to a gentle simmer and cook for 10–15 minutes, or until the sauce thickens and deepens in color.
- Add the shredded beef and stir until evenly coated. Season with salt to taste, then cook for 2–3 minutes, just until heated through. Remove from heat and let it cool down before assembling the tamales.
Corn Husk Prep
- Sort through the corn husks, choosing medium to large ones without holes or dark spots. Set aside the imperfect husks for lining the steamer or covering the tamales.
- Soak the husks in warm to hot water for 15–30 minutes, or until softened and pliable. Use a plate to keep them submerged.
- Rinse well, removing any remaining corn silk, then drain and pat dry with paper towels.
Make the Masa
- In a large bowl, whisk together the corn masa harina, baking powder, and kosher salt until evenly combined.
- In a stand mixer fitted with the paddle attachment, beat the lard on medium to medium-high speed for 3–5 minutes, until smooth, light, and fluffy. Scrape down the sides and bottom of the bowl.
- Add the dry masa mixture in three portions: For the first addition, pour in ½ cup of avocado oil and a small amount of the warm beef broth to help it come together. Mix on low speed until fully combined.
- Second addition: Add 1 cup of the reserved red sauce, then slowly pour in about 1 cup of broth in a thin, steady stream along the side of the bowl — just enough to keep the mixer running smoothly. The dough will start to loosen as it hydrates.
- Add the last portion of masa, along with a bit more broth. Continue mixing on low speed while gradually pouring in the remaining broth (about 4–5 cups total) until the dough is soft, smooth, and spreadable, similar to thick hummus.
- Stop adding broth once you reach the right consistency — the amount may vary depending on the broth’s temperature or the brand of masa.
- Once the dough feels right, taste and adjust the salt if needed (I added about ½ teaspoon kosher salt). Then mix on medium speed for about 5 minutes until everything is fully combined and fluffy.
- If the masa ever feels too firm, mix in a splash of warm broth or water. Keep in mind that the broth contains salt.
Assemble the Tamales
- Using the smooth side of a corn husk and a flexible spatula, spread the masa evenly, leaving space at the wide bottom end and along the sides. Spread it slightly past halfway toward the narrow top.
- Spoon a generous amount of filling down the center, leaving room on the sides. Seal the edges by bringing the sides of the husk over the filling, then fold and roll tightly. Fold the narrow top downward, tucking the flap underneath to keep it closed.
- Place the finished tamal on a half sheet pan and repeat with the remaining husks.
Cook the Tamales
- Use a large steamer pot and add enough water to reach just below the rack, making sure it doesn’t touch the tamales. Line the rack with extra corn husks, using imperfect ones if needed.
- Turn the heat to medium-high and begin bringing the water to a boil. Be careful with the steam.
- First, pair two tamales back-to-back with the flaps facing each other to keep them secure and upright. Then, place the pair in the steamer with the open ends facing upward.
- Once all the tamales are arranged the same way and snugly in place, tuck and cover them with the remaining husks to prevent water from dripping onto the tamales during steaming.
- Once the water is boiling, cover the pot, reduce the heat to medium-low, and steam for 75–90 minutes, or until the masa is fully cooked. Check occasionally and add more hot water as needed to maintain the level below the rack.
- To test for doneness, remove one tamal and let it cool for 10–15 minutes. It should release easily from the husk, hold its shape, and no longer taste like raw masa.
- Turn off the heat, keep the pot covered, and enjoy your tamales!
Nutrition
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