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beef tamales recipe
- Total Time: 460 minutes
- Yield: 30–40 tamales (10–12 servings) 1x
- Diet: General
Description
This recipe simplifies traditional homemade beef tamales, offering a hearty and satisfying meal for families. It provides a step-by-step guide to preparing tender beef, fluffy masa dough, and perfectly steamed tamales, suitable for all cooking levels.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into 2-inch cubes (tender, savory base for rich flavor)
- 4 cups masa harina (the essential corn dough for fluffy tamales)
- 3 cups vegetable broth, divided (for moist masa and rich filling, or use beef broth if preferred)
- 30–40 dried corn husks (soaked for steaming the perfect tamale)
- 2–3 chipotle peppers in adobo, minced (adds smoky heat)
- 2 tsp ground cumin (classic tamale seasoning for depth)
- 1 tsp dried oregano (earthy, aromatic herb)
- 1 large yellow onion, diced (aromatic foundation)
- 4 cloves garlic, minced (pungent, essential flavor)
- 1 cup vegetable shortening, room temperature (for tender, light masa; or use lard for authentic flavor)
- 2 tsp baking powder (helps masa fluffiness)
- 1 tbsp fresh lime juice (brightens filling and crema)
- 2 tbsp fresh cilantro, chopped (for vibrant, fresh notes in filling)
- 1 cup full-fat sour cream (for creamy drizzle; Greek yogurt also works great for a healthy swap)
- Salt
- Pepper
- 2 tbsp vegetable oil
- 14.5 oz fire-roasted diced tomatoes
Instructions
- Soak Corn Husks: Start by soaking 30-40 corn husks in hot water for at least 30 minutes until they become pliable; drain well and set aside.
- Brown the Beef: Season 3 lbs beef chuck roast cubes with salt and pepper. Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, searing all sides until deeply colored, then remove from the pot.
- Saute Aromatics: Reduce heat to medium. Add 1 diced yellow onion to the pot, cooking until softened and translucent (about 5-7 minutes). Stir in 4 minced garlic cloves and 2-3 minced chipotle peppers, cooking for 1 minute until fragrant.
- Simmer Beef Filling: Add 14.5 oz fire-roasted diced tomatoes, 2 cups vegetable broth, 2 tsp ground cumin, and 1 tsp dried oregano to the pot. Return the browned beef, bring to a gentle simmer, cover, and cook on low heat for 2.5-3 hours until the beef is profoundly fork-tender (cook for another 30 minutes if it’s not shredding easily).
- Shred and Finish Filling: Remove beef from the pot and shred using two forks. Return shredded beef to the pot with the remaining sauce, stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Keep this high-protein filling warm.
- Cream Shortening: For the masa dough, cream 1 cup room-temperature vegetable shortening in a large mixing bowl with an electric mixer until light and fluffy (about 3-5 minutes).
- Combine Dry Masa Ingredients: In a separate bowl, whisk together 4 cups masa harina, 2 tsp baking powder, and 1 tsp salt. Gradually add this dry mixture to the creamed shortening, mixing on low speed until combined.
- Prepare Masa Dough: Slowly incorporate the remaining 1 cup warm vegetable broth, beating until the dough is light, fluffy, and resembles a thick batter. To test, drop a small piece into cold water; it should float, indicating perfect readiness.
- Assemble Tamales: Lay a soaked corn husk flat with the wider end facing you. Spread about 0.25 cup of the masa dough evenly over the wider half, leaving a 1-inch border. Spoon 2-3 tbsp of the warm beef filling down the center of the masa. Fold one side of the husk over the filling, then the other to overlap securely. Fold the narrow end up to seal. Repeat for all tamales.
- Arrange and Steam Tamales: Arrange assembled tamales upright (open-end up) in a steamer basket over simmering water. Ensure the water level stays below the tamales, allowing steam to circulate freely. Cover the steamer tightly and cook for 1.5-2 hours.
- Check Doneness and Rest: The tamales are done when the masa is firm and pulls away easily from the husk. Let them rest, covered, for 10-15 minutes off the heat before serving.
Notes
For deeper flavor, prepare the beef filling a day ahead. Tamales are done when masa easily pulls away from the husk. To save time, use pre-cooked shredded beef. Masa harina is naturally gluten-free; for dairy-free tamales, ensure plant-based shortening. For spicier notes, add cayenne or jalapeno. Store leftover tamales in the refrigerator.
- Prep Time: 120 minutes
- Cook Time: 340 minutes
- Category: Main Course
- Method: Steaming, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tamales
- Calories: 600 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg