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 from masa (corn dough) filled with saucy meats or cheese, then wrapped in corn husks or banana leaves and steamed to perfection. 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 – a perfect pair that adds mild sweetness and cozy warmth.
• 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

Here’s a quick rundown of the main steps. For full, step-by-step instructions, check out the recipe card.

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. Skim off excess fat, shred the beef, and strain the broth—reserve both for later.

Step 2: Hydrate the Peppers & Make the Sauce
For the sauce, lightly cook and toast the onions, garlic, spices, and chiles. Soak them in broth until soft, then blend into a smooth red sauce. Reserve a portion for the masa.

Step 3: Cook the Filling
Sauté the oil, then add the chile sauce and let it reduce slightly to deepen in color. Stir in the shredded beef, cook until heated and well-coated, season to taste, and set aside to cool.

Step 4: Prepare the Corn Husks
Sort the husks, soak until pliable, then rinse and pat dry to remove excess water. Set aside any imperfect husks for lining the steamer and covering the 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 and roll tightly.

Fold the narrow top downward, tucking the flap underneath to secure it. 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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Equipment Needed

Here’s a short list of equipment that makes the tamale process easier — plus alternatives if you don’t have the exact tool on hand.

• Instant Pot: Cooks the beef quickly and easily. If you don’t have one, stovetop instructions are included below in this article—use the table of contents for a quick reference.
• Stand Mixer: Makes mixing the masa much faster and easier. A regular electric hand mixer works too.
• Flexible Spatula: Use a flexible spatula or a bench scraper to spread the masa evenly and smoothly.
• Steamer Pot: Whether it’s a traditional Mexican steamer, a pot with a rack, or a steamer basket, make sure it’s large enough to hold the tamales standing up with a lid to trap the steam.

Ingredient Suggestions

I get a lot of questions about a few key ingredients, so here’s where I source mine and what works best.

• Masa Harina: I recommend using high-quality masa since each ingredient matters in this recipe. My favorite is Masienda white corn masa, available online or at Whole Foods. 
  • King Arthur’s organic masa used to be my go-to, but it’s been discontinued. Maseca works in a pinch, though it’s not my top choice.
• Lard: Good-quality lard really boosts flavor. Avoid hydrogenated lard—it’s lacking in taste. I prefer pasture-raised lard from FatWorks, or beef tallow if you want a twist. 
  • Make sure the lard is solid white and chilled before beating. You can also try rendering your own—[My Recipe Link].
• Mexican Dried Chiles: Your local Mexican store is ideal, but Amazon has good options too. I use guajillo, ancho, and puya chiles.
• Corn Husks: Again, Mexican stores usually have the best selection, but they’re also available online.

Stovetop Instructions for Cooking the Meat:

1. Place a large pot over medium-high heat and heat the oil. Brown the meat on all sides. Pour in the water, and if you removed any meat earlier, return it to the pot. Add all the aromatics for the broth.
2. Bring to a boil, skim off any impurities, then reduce the heat to medium-low and simmer gently for about 2½ hours, or until the meat is very tender. Before removing the meat, remove any excess fat. Remove and shred the beef and strain the broth, reserving both for later use.

Pairings for Your Tamales

• Atole de Elote
• Atole de Nuez
• Atole de Coco
• Champurrado
• Café de Olla

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, heat on a comal, or microwave until warmed 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