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Authentic Seasoned Beef Tamales

Authentic Seasoned Beef Tamales


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  • Author: cqbed
  • Total Time: 4 hours

Description

Nothing beats the warm, hearty goodness of Authentic Seasoned Beef Tamales! This traditional dish, wrapped in soft masa and filled with flavorful beef, is a celebration of taste and heritage. Perfect for special occasions or a cozy family meal, making tamales is a labor of love that’s absolutely worth it.


Ingredients

Scale

For the Beef Filling

  • 2 lbs beef chuck roast, trimmed and cut into chunks
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)

For the Masa Dough

  • 4 cups masa harina (corn flour for tamales)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups warm chicken or vegetable broth
  • 1 1/3 cups lard or vegetable shortening, whipped until fluffy

For Assembly

  • 2030 dried corn husks, soaked in warm water for 12 hours
  • Kitchen twine (optional)

Instructions

Step 1: Prepare the Beef Filling

  1. Heat vegetable oil in a large pot over medium-high heat.
  2. Sear the beef chunks on all sides until browned. Remove and set aside.
  3. In the same pot, sauté the onion and garlic until fragrant.
  4. Add the beef back to the pot, along with beef broth and spices.
  5. Bring to a simmer, then cover and cook on low heat for 2-3 hours, or until the beef is tender and shreds easily.
  6. Shred the beef using two forks, then mix it back into the sauce. Let cool.

Step 2: Make the Masa Dough

  1. In a large bowl, mix masa harina, baking powder, and salt.
  2. Add warm broth a little at a time, mixing to form a dough.
  3. Beat the whipped lard or shortening into the masa until it becomes light and fluffy.

Step 3: Assemble the Tamales

  1. Lay a soaked corn husk flat on a clean surface, with the wider end at the top.
  2. Spread 2-3 tablespoons of masa dough onto the husk, leaving a border around the edges.
  3. Add 1-2 tablespoons of beef filling in the center.
  4. Fold the sides of the husk inward to enclose the filling, then fold up the bottom. Tie with kitchen twine, if desired.

Step 4: Steam the Tamales

  1. Arrange the tamales upright in a steamer pot, open side up.
  2. Steam over medium heat for 1.5-2 hours, checking occasionally to ensure there’s enough water in the pot.
  3. Tamales are done when the masa pulls away easily from the husk.

Notes

  • Soak the Corn Husks Well: Soft husks are easier to work with and less likely to tear.
  • Use Whipped Lard: This gives the masa a light, airy texture for perfect tamales.
  • Customize the Filling: Swap beef for chicken or make vegetarian tamales with beans and roasted vegetables.
  • Prep Time: 1 hour
  • Cook Time: 3 hours
  • Cuisine: American