Beef Tamales
These homemade beef tamales are the ultimate comfort food, combining tender, juicy beef with a rich, smoky tomato-jalapeño salsa. Perfect for cozy nights or festive occasions, they bring the heart of Mexican cuisine right to your table.
The combination of bold spices, like cumin, coriander, and ancho chili powder, gives the beef an irresistible depth of flavor. Wrapped in soft, seasoned masa and steamed to perfection, these tamales are a true culinary delight.
Whether you’re making them for a special celebration or a weeknight dinner, these tamales are sure to impress. Their deliciously spicy filling and tender texture make them a dish worth sharing with friends and family.
Beef Tamales Ingredients
The heart of Beef Tamales lies in tender, well-seasoned chuck roast, which provides a juicy, rich filling. Enhanced with a blend of aromatic spices like cumin, coriander, and smoked paprika, the beef is infused with deep, savory flavors.
A smoky, vibrant tomato-jalapeño salsa brings a perfect balance of heat and freshness to the dish, elevating the beef with its tangy, zesty kick.
The masa, made from Maseca flour and rich lard, creates a soft, slightly nutty base that perfectly encases the flavorful filling. The addition of beef broth ensures the masa remains moist and smooth, tying the tamales together.
Beef Tamales: A Flavorful Guide to Mastering the Art of Tamales
Beef Tamales are a perfect way to enjoy a hearty, spicy meal that’s ideal for both cozy family dinners and special occasions. These tamales feature a juicy beef filling mixed with a rich, smoky tomato-jalapeño salsa, all encased in soft, flavorful masa. The process may seem detailed, but with the right guidance, you’ll master it in no time. Here’s how to perfect your Beef Tamales, along with some helpful tips, serving suggestions, and answers to common questions.
Recipe Tips
1. Perfecting the Beef Filling
The key to juicy, flavorful beef tamales is ensuring that your beef is cooked to tender perfection. If you’re using an Instant Pot, don’t skip the natural pressure release after cooking; this step allows the beef to continue cooking in its juices, making it incredibly tender and easy to shred. Whether using an Instant Pot or a slow cooker, always allow the beef to cool slightly before shredding to retain the meat’s moisture and flavor.
2. Masa Consistency
A common struggle when making tamales is getting the masa consistency just right. If your masa feels too dry or crumbly, gradually add more hot beef broth or water until it reaches the texture of wet sand—it should be smooth, spreadable, and slightly moist. For a fluffier masa, make sure the broth you add is hot. If it feels like dough, it likely needs more liquid or fat (lard or shortening) to soften up. Test a small batch of tamales before making the whole batch to ensure the texture is right.
3. Steaming and Layering Tamales
Tamales need to be steamed properly to ensure they cook evenly. When layering your tamales in the steamer, arrange them in a standing position with the open ends facing up. Make sure to place some extra corn husks over the tamales to keep the steam in. If the husks dry out, they can crack, so it’s important to ensure they stay moist throughout the steaming process. Check the water level frequently to avoid burning the tamales.
What to Serve with Beef Tamales
1. Mexican Rice
Pair your Beef Tamales with a side of fluffy Mexican rice. The mild flavor of the rice complements the spicy, bold filling of the tamales. You can even use the beef broth from your tamales to cook the rice for extra flavor. Top it with some fresh cilantro and a squeeze of lime for added brightness.
2. Refried Beans
Refried beans are a perfect side to Beef Tamales. Their creamy texture contrasts beautifully with the fluffy masa, and the savory flavor enhances the overall dish. You can opt for traditional pinto beans or black beans, cooked with garlic, onions, and a touch of cumin, for a simple yet delicious pairing.
3. Fresh Salsa and Guacamole
For an extra burst of flavor, serve your tamales with a side of fresh salsa and guacamole. The cool, creamy guacamole and the zesty, tangy salsa balance the heat of the tamales, making each bite refreshing and satisfying. You could go for a classic tomato salsa, or even a salsa verde, to add another layer of flavor to the meal.
FAQ
1. Can I use a different protein for the tamales?
Yes, you can easily swap the beef with other proteins like shredded chicken, pork, or even vegetarian fillings like cheese and chili. If you’re in the mood for something different, chicken tinga or shredded pork with green salsa are delicious alternatives.
2. How can I prevent the masa from sticking to the corn husks?
To prevent sticking, make sure your corn husks are well-soaked and softened. When spreading the masa, leave a small border around the edges to ensure it doesn’t spill out during cooking. Additionally, if the masa is too thick, it may stick, so be sure it is spread evenly and with the right consistency.
3. Can I make the tamales ahead of time?
Absolutely! You can prepare the tamales in advance and freeze them. Once assembled but uncooked, place the tamales on a baking sheet and freeze for about an hour. Then, transfer them to a freezer-friendly container or bag. When you’re ready to serve, steam them directly from frozen, adding extra time for steaming.
4. How do I reheat tamales?
Reheat tamales by sprinkling them with a little water, lightly unwrapping the husk, and microwaving for 1-2 minutes. If frozen, microwave for 4-5 minutes with a little extra water to ensure they stay moist. Alternatively, you can steam them again if you prefer a more authentic method.
Beef Tamales
Ingredients
- Filling
- 5 lbs chuck roast cut into 3-4” chunks
- 2 tablespoons oil
- Tamale spice mix relajo
- ¼ cup beef bouillon
- 2 tablespoons coriander powder
- 2 tablespoons cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoon ancho chili powder
- Salsa
- 25 roma tomatoes
- 2 white onions halved
- 6 jalapeños
- 2 dried mulato chilies or dried ancho chilies
- 1 bunch cilantro
- 2 tablespoons chicken bouillon
- 2 tablespoons coriander powder
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Masa
- 2.2 lb bag maseca harina
- 2 lbs lard melted (or vegetable shortening)
- Broth from the cooked beef
- ⅓ cup beef bouillon
- Salt to taste (about 2-3 tablespoons)
Instructions
- Soak the Corn Husks
- Begin by soaking the corn husks in hot water for 2 to 3 hours. Ensure they are fully submerged to soften for easier use when assembling the tamales.
- Cooking the Beef
- Instant Pot Method: Drizzle oil in the bottom of an Instant Pot. Add the beef chunks and sprinkle the seasonings (including the relajo and beef bouillon) over the meat. Fill the Instant Pot with water up to 2 inches from the top. Seal the lid and cook on manual pressure for 90 minutes. Allow the pressure to release naturally for about 20 minutes before removing the lid.
- Crockpot Method: For a slow-cooked option, add the beef chunks and seasonings (including the relajo and beef bouillon) to a Crockpot. Add water to cover the meat and cook on low for 8 hours or until the beef is tender.
- Shred the Beef
- Once the beef is cooked, remove it using a slotted spoon and place it in a large bowl. Strain the broth through a fine sieve to remove the spices. Shred the beef either by hand or with a stand mixer. Set the shredded beef aside for later.
- Prepare the Salsa
- In a saucepan, simmer the dried chilies in water for about 5 minutes. Meanwhile, broil the tomatoes, jalapeños, and onions on a baking sheet under the broiler, rotating them until they’re charred on all sides. Once done, strain the chilies and place them in a blender along with the broiled vegetables, cilantro, garlic, and spices. Blend until smooth, adjusting salt to taste.
- Combine the Beef and Salsa
- Stir about half of the salsa into the shredded beef, ensuring the mixture is saucy but not too liquid. Add more salsa as needed to reach the desired consistency.
- Prepare the Masa
- In a mixing bowl, combine the maseca flour with beef bouillon and salt. Gradually add half of the melted lard and beef broth, mixing with a hand mixer or wooden spoon. Continue adding the remaining ingredients until the masa resembles wet sand and is spreadable. If the masa feels too dry, add more broth or water as needed.
- Assemble the Tamales
- Drain the soaked corn husks and work with a batch of about 10 at a time. Spread about 1/3 to 1/2 cup of masa onto the wider part of each husk, leaving about 1/4-inch thickness. Place about 1/3 cup of the beef filling in the center of the masa. Fold the husk over the filling and then fold in the sides. Repeat until all tamales are assembled. Use multiple husks if necessary for sturdier tamales.
- Steam the Tamales
- Set up a large pot with a steamer basket, filling the pot with water until it reaches just below the basket. Layer extra corn husks on top of the basket, then place the tamales vertically inside, stacking them in a log cabin style. Cover with more husks and a lid. Steam over medium heat for 45 minutes, checking the water level occasionally. Once done, carefully remove the tamales and place them on a plate or tray.
Notes
Reheating: To reheat, sprinkle tamales with water and microwave for 1 minute or until warm. To reheat from frozen, add 2 teaspoons of water and microwave for 4-5 minutes.
Freezing: Freeze tamales on a tray for 1 hour to firm them up, then transfer to a freezer-safe container for up to 6 months.
Pre-Made Masa: For a shortcut, you can purchase pre-made masa from Mexican stores, which will save time.
Test Batch: Cook 3-4 tamales as a test before making the full batch to ensure seasoning levels are to your liking.
