If you’ve ever wondered how to make beef tamales, you’re in for a treat! Tamales are a beloved traditional Mexican dish made of masa (a corn dough) filled with savory meat, wrapped in corn husks, and steamed to perfection. Beef tamales, in particular, offer a rich and hearty flavor that’s perfect for family gatherings, holidays, or anytime you crave comfort food with a cultural twist. This guide will walk you through the process of making authentic, mouthwatering beef tamales from scratch, with tips to make the experience fun and rewarding.
What You’ll Need: Ingredients for Beef Tamales
For the Beef Filling:
– 2 pounds beef stew meat (chuck roast or brisket work well)
– 1 teaspoon salt
– ½ teaspoon ground black pepper
– 1 tablespoon olive oil
– 1 onion, peeled and halved
– 4 cloves garlic
– 1 (7-ounce) can chipotle peppers in adobo sauce (for a smoky, spicy kick)
– 2 tablespoons beef bouillon or broth concentrate
– 1 (10-ounce) can red enchilada sauce (divided)
– 1 teaspoon dried oregano
– 1 package Sazon seasoning (optional for extra flavor)
For the Masa Dough:
– 1 pound lard or vegetable shortening
– 4 cups masa harina (corn flour for tamales)
– 1 teaspoon baking powder
– 2 teaspoons salt
– Reserved cooking liquid from the beef braise (to mix into the masa)
Other Essentials:
– Dried corn husks (soaked in warm water until pliable)
– Kitchen twine or strips of corn husks for tying (optional)
Step 1: Prepare the Beef Filling
Start by seasoning the beef with salt, pepper, oregano, and Sazon seasoning. Heat olive oil in a large pot or Instant Pot on sauté mode, then brown the beef on all sides to seal in the juices. Add the onion, garlic, chipotle peppers, beef bouillon, half of the enchilada sauce, and about 2 cups of water.
If using an Instant Pot, cook on the meat setting for about 30 minutes and allow natural steam release. If using a stovetop, cover and simmer gently for 2 to 3 hours until the beef is tender and easy to shred. Once cooked, remove the beef and shred it with two forks. Reserve about ¾ cup of the cooking liquid to add flavor to the masa dough later. Set the shredded beef aside and mix it with the remaining enchilada sauce for a rich, spicy filling.
Step 2: Make the Masa Dough
In a stand mixer or with a hand mixer, beat the lard or shortening until fluffy and lighter in color (about 8 minutes). Slowly add the reserved beef broth liquid while mixing. Then, add the masa harina, baking powder, and salt. Continue beating until the dough is light, fluffy, and slightly sticky. If the dough feels crumbly, add a little more broth or water until it reaches the right consistency — similar to a soft cookie dough.
Step 3: Prepare the Corn Husks
Soak the dried corn husks in warm water for at least 30 minutes to make them pliable. Drain and pat them dry before assembling the tamales. Tear some husks into thin strips to use as ties for closing the tamales if desired.
Step 4: Assemble the Tamales
Lay a soaked corn husk flat on your work surface. Spread about 1 to 2 tablespoons of masa dough in the center of the husk, smoothing it into a rectangle shape. Place about 1 tablespoon of the shredded beef filling in the middle of the masa. Fold the sides of the husk over the filling, then fold up the bottom to seal the tamale. You can tie the tamale with a strip of husk to keep it secure, but it’s optional.
Step 5: Steam the Tamales
Fill the bottom of a large pot or tamale steamer with about 1 inch of water and bring it to a boil. Place a steamer rack or a bowl upside down in the pot to keep the tamales above the water. Stand the tamales upright with the folded side down, packing them snugly but not too tight. Cover the top with leftover husks and a clean kitchen towel to trap steam. Cover the pot with a tight-fitting lid.
Steam the tamales for about 1.5 to 2 hours, checking occasionally to ensure there’s always water in the pot. The tamales are done when the masa easily pulls away from the husk.
Tips for Making Perfect Beef Tamales
– Make Ahead: You can prepare the beef filling and soak the husks a day in advance to save time on assembly day.
– Assembly Line: Making tamales is fun with family or friends. Set up an assembly line for spreading masa, adding filling, folding, and tying.
– Flavor Variations: Add a bit of the reserved chile puree or extra spices to the masa for more flavor.
– Serving Suggestions: Serve tamales with salsa, guacamole, sour cream, or a fresh salad for a complete meal.
Making beef tamales is a labor of love, but the reward is a delicious, authentic dish that brings people together. Whether for a special occasion or a cozy dinner, these tamales are sure to impress with their tender beef filling and fluffy masa wrapped in fragrant corn husks. Give this recipe a try and enjoy a taste of tradition in your own kitchen!