We’ve cracked the code on making authentic beef tamales that’ll have your family begging for more – and they’re surprisingly easy to master! These traditional Mexican bundles of joy combine tender seasoned beef with fluffy masa dough wrapped in corn husks for a comfort food experience that’s absolutely irresistible.
Tamales might seem intimidating but we’re here to show you they’re totally doable in your own kitchen. Our streamlined approach breaks down this beloved dish into simple manageable steps so you can skip the fancy equipment and complicated techniques. The secret lies in our perfectly spiced beef filling that’s fork-tender and packed with flavor.
Ingredients
We’ve organized our beef tamales ingredients into three simple categories to streamline your cooking process. These carefully selected components work together to create the perfect balance of flavors and textures.
For the Masa Dough
- 4 cups masa harina (corn flour for tamales)
- 1 cup lard or vegetable shortening at room temperature
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 to 3 cups warm beef broth or chicken broth
- 30 to 35 dried corn husks soaked in warm water for 2 hours
For the Beef Filling
- 3 pounds beef chuck roast cut into 2-inch chunks
- 6 cups water
- 1 large white onion quartered
- 4 garlic cloves peeled
- 2 bay leaves
- 2 teaspoons salt
- 4 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 1 dried chipotle chile stem and seeds removed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For Assembly
- Reserved beef cooking liquid
- Kitchen twine or strips of corn husks for tying
- Large steamer pot or tamale steamer
- Clean kitchen towel
Equipment Needed
Making delicious beef tamales at home requires just a few essential pieces of equipment that most home cooks already have in their kitchens. We recommend gathering these tools before starting to ensure a smooth cooking process.
Electric mixer or hand mixer stands as our top recommendation for this recipe. This tool makes mixing the masa dough incredibly smooth and fluffy, eliminating the arm workout that comes with manual mixing. The mixer ensures our masa reaches the perfect consistency every time.
Large steamer pot serves as the heart of tamale cooking. We need this essential piece of equipment to properly steam our wrapped tamales for the full cooking time. Without proper steaming equipment, achieving that perfect tender texture becomes nearly impossible.
Large pot handles the beef cooking portion of our recipe. This vessel needs enough capacity to hold our 2 pounds of beef shoulder roast along with aromatics and water for the initial cooking phase.
Corn husks function as both wrapper and cooking vessel for our tamales. We soak these natural wrappers to make them pliable for easy folding and sealing around our delicious filling.
| Equipment | Purpose | Essential Level |
|---|---|---|
| Electric mixer | Creates fluffy masa dough | Highly recommended |
| Large steamer pot | Steams tamales properly | Essential |
| Large pot | Cooks beef filling | Essential |
| Corn husks | Wraps tamales | Essential |
These four pieces of equipment form the foundation of successful tamale making. Each tool serves a exact purpose that contributes to the authentic texture and flavor we want in our finished tamales.
Instructions
We’ll guide you through each step to create these delicious beef tamales from start to finish. The process involves five main stages that build upon each other for perfect results.
Preparing the Beef Filling
Place the beef chuck roast and garlic cloves in a large pot and cover completely with cold water. Bring the mixture to a rolling boil over high heat. Once boiling reduce the heat to medium-low and cover the pot with a tight-fitting lid.
Allow the beef to simmer gently for 2 to 3 hours until it becomes fork-tender and shreds easily. We recommend checking the tenderness by piercing the meat with a fork every 30 minutes after the first hour.
Remove the beef from the cooking liquid and reserve the flavorful broth for later use. Shred the cooled beef into bite-sized pieces using two forks. Mix the shredded beef with your prepared red sauce or seasonings according to your taste preferences.
Making the Masa Dough
Beat the lard or vegetable shortening in a large mixing bowl using an electric mixer for 3 to 5 minutes until it becomes light and fluffy. Add 2 to 3 tablespoons of the reserved warm beef broth to help achieve the proper consistency.
Combine the masa harina baking powder salt and cumin in a separate bowl. Mix these dry ingredients thoroughly to ensure even distribution.
Gradually incorporate the masa mixture into the beaten lard while continuing to mix on medium speed. Pour the remaining warm broth slowly into the dough mixture until you achieve a soft slightly sticky consistency that spreads like creamy peanut butter.
Preparing the Corn Husks
Submerge the dried corn husks in very hot water in a large bowl or basin. Allow them to soak for approximately 30 minutes until they become pliable and easy to work with.
Drain the softened husks thoroughly and pat them dry with clean kitchen towels. Select the largest and most intact husks for wrapping the tamales. Tear smaller husks into strips that we can use for tying if desired.
Assembling the Tamales
Spread approximately 2 tablespoons of masa dough onto the smooth side of each prepared corn husk. Use the back of a spoon to create an even layer leaving about 1 inch of space at the top and bottom edges.
Spoon roughly 1 tablespoon of the seasoned beef filling down the center of the masa layer. Avoid overfilling as this can cause the tamales to burst during steaming.
Fold the long sides of the corn husk together firmly ensuring the masa completely encases the filling. Fold the narrow bottom end up tightly to create a sealed packet while leaving the top end open.
Steaming the Tamales
Fill the bottom of your steamer pot with about 1 inch of water and bring it to a vigorous boil. Place a layer of leftover corn husks or a steamer rack at the bottom to prevent the tamales from sticking.
Stand the assembled tamales upright in the steamer with the folded side facing down. Pack them snugly together but avoid compressing them too tightly as this can affect the cooking process.
Cover the tamales with additional corn husks and place a clean kitchen towel over them before securing the lid. Steam the tamales for 60 to 90 minutes until the masa feels firm and separates easily from the corn husks when tested.
Make-Ahead Instructions
We love that beef tamales can be prepared well in advance, making them perfect for special occasions or busy weekends. Our make-ahead approach breaks down the process into manageable steps that save time without compromising flavor.
Beef Filling Preparation
The beef filling offers the most flexibility for advance preparation. We recommend cooking the beef shoulder or chuck roast up to 4 days before assembling your tamales. Our slow cooker method works exceptionally well for this step, allowing the meat to become tender while you handle other tasks.
After cooking, we store the beef and its cooking liquid separately in the refrigerator overnight. This allows excess fat to solidify on the surface, making it easy to remove before shredding. The meat can be shredded and seasoned up to 2 days before assembly, or frozen for up to 3 months.
Red Chile Sauce Advance Prep
We prepare our red chile sauce several days ahead to develop deeper flavors. The sauce stores beautifully in the refrigerator for up to one week, or we freeze it in portions for up to 6 months. Having this component ready significantly reduces assembly day workload.
Masa Dough Timing
Our masa dough performs best when mixed a few hours before assembly rather than days ahead. We whip the shortening with salt and baking powder, then gradually incorporate the masa harina and liquids. The dough should remain light and fluffy, which happens when we use it within 4-6 hours of preparation.
Complete Assembly and Freezing
We often assemble entire batches of tamales and freeze them uncooked for ultimate convenience. Raw tamales freeze exceptionally well for up to 3 months when wrapped tightly in plastic wrap and stored in freezer bags. We thaw them overnight in the refrigerator before steaming, adding about 15-20 minutes to the cooking time.
Steaming Options
When we’re ready to cook, we use our traditional steamer pot, tamale steamer, or Instant Pot. The pressure cooker method reduces steaming time to 30-40 minutes using the steam function, while traditional steaming takes 60-90 minutes. We always keep water levels steady and cover tamales with a cloth to retain proper steam circulation.
Storage and Reheating Tips
Proper storage keeps our homemade beef tamales fresh and delicious for future meals. We can store cooked tamales in an airtight container in the refrigerator for up to 3 days without losing their flavor or texture. For longer storage, freezing extends their shelf life to 3 months when wrapped properly.
Refrigerator Storage
Fresh tamales should cool completely before refrigeration to prevent condensation buildup. We place them in airtight containers or wrap them individually in plastic wrap to maintain moisture. The corn husks can remain on during storage as they help preserve the tamales’ shape and prevent drying out.
Freezer Storage
Freezing offers the best long term storage solution for our beef tamales. We wrap each tamale individually in aluminum foil or plastic wrap before placing them in freezer bags. This double wrapping method prevents freezer burn and maintains quality for up to 3 months. Label containers with the preparation date to track freshness.
Reheating Methods
Steaming Method: Steam tamales for 10 to 15 minutes to restore their original texture and warmth. This traditional reheating method works best for maintaining the authentic taste and consistency we achieved during initial preparation.
Microwave Method: Wrap each tamale in a damp paper towel and microwave for 30 to 60 seconds per tamale. The damp paper towel creates steam that prevents the masa from drying out during the reheating process.
Oven Method: Wrap tamales in foil and heat at 350°F for 15 to 20 minutes. This method works well when reheating multiple tamales simultaneously.
Frozen tamales require no thawing before reheating. Simply add 5 to 10 minutes to the recommended reheating times for best results. The corn husks should easily separate from the masa when our tamales are properly heated through.
Serving Suggestions
We recommend serving our beef tamales piping hot to showcase their tender filling and fluffy masa texture. Fresh tamales pair beautifully with warm red or green salsa that complements the rich beef flavors without overwhelming the delicate corn husk aroma.
Traditional Mexican rice and creamy refried beans create a complete meal that balances the tamales’ hearty nature. These classic sides absorb the tamales’ savory juices while adding their own distinct textures to every bite.
Fresh garnishes elevate our homemade tamales to restaurant quality presentation. We love topping them with chopped cilantro for brightness, thinly sliced radishes for crunch, creamy avocado slices for richness, and a dollop of cool sour cream for contrast.
Pickled jalapeños add an exciting heat element that cuts through the masa’s richness. The tangy acidity awakens the palate between bites and enhances the beef’s smoky flavors.
Light accompaniments work wonderfully when we want to highlight the tamales as the star. A simple mixed green salad with lime vinaigrette or grilled seasonal vegetables provide fresh balance without competing for attention.
Our recipe yields approximately 24 tamales, making it perfect for family gatherings or meal prep sessions. Each serving delivers authentic Mexican flavors using accessible ingredients and standard kitchen equipment like a large steamer pot and mixer.
Conclusion
We’ve shown you that making authentic beef tamales at home doesn’t have to be overwhelming. With our straightforward approach and simple ingredients you can create restaurant-quality tamales that’ll impress your family and friends.
The beauty of this recipe lies in its flexibility – you can prepare components ahead of time and even freeze assembled tamales for future meals. Whether you’re planning a special celebration or just craving comfort food this recipe delivers every time.
Now it’s time to roll up your sleeves and start cooking. Your kitchen will smell amazing and you’ll have delicious homemade tamales that taste just like the ones from your favorite Mexican restaurant. Trust us – once you try making them yourself you’ll never want to buy store-bought again.
Frequently Asked Questions
How long do beef tamales take to make from start to finish?
Making beef tamales typically takes 4-5 hours total. This includes 2-3 hours for cooking and shredding the beef, 30 minutes for preparing the masa dough, 1 hour for assembly, and 60-90 minutes for steaming. The process can be spread over multiple days by preparing components ahead of time.
Can I make beef tamales without lard?
Yes, you can substitute vegetable shortening for lard in the masa dough. While lard provides traditional flavor and texture, vegetable shortening will still create fluffy, delicious tamales. Use the same amount as called for in the recipe and beat until light and airy.
How do I know when my tamales are done steaming?
Tamales are ready when the masa is firm and easily separates from the corn husk without sticking. This typically takes 60-90 minutes of steaming. Test one tamale by carefully unwrapping it – the masa should hold together and not be sticky or wet.
Can I freeze uncooked tamales?
Yes, assembled uncooked tamales freeze beautifully for up to 3 months. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to freezer bags. Steam directly from frozen, adding 15-20 minutes to the cooking time.
What’s the best way to reheat leftover tamales?
Steam reheating produces the best results, taking 15-20 minutes for refrigerated tamales. You can also microwave them wrapped in damp paper towels for 2-3 minutes, or reheat in a 350°F oven wrapped in foil for 20-25 minutes.
How many tamales does this recipe make?
This recipe yields approximately 24 tamales, making it perfect for family gatherings, meal prep, or special occasions. The yield may vary slightly depending on how much filling you use in each tamale and the size of your corn husks.
What type of beef is best for tamales?
Beef chuck roast is ideal for tamales because it becomes tender and shreddable when slow-cooked. The marbling in chuck roast keeps the meat moist and flavorful. Avoid lean cuts like sirloin, as they can become dry and tough during the long cooking process.
Do I need special equipment to make tamales?
No special equipment is required. You’ll need a large steamer pot, electric or hand mixer for the masa, a large pot for cooking beef, and soaked corn husks. Most home cooks already have these basic kitchen tools available.
