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
- 20–30 dried corn husks, soaked in warm water for 1–2 hours
- Kitchen twine (optional)
Instructions
Step 1: Prepare the Beef Filling
- Heat vegetable oil in a large pot over medium-high heat.
- Sear the beef chunks on all sides until browned. Remove and set aside.
- In the same pot, sauté the onion and garlic until fragrant.
- Add the beef back to the pot, along with beef broth and spices.
- Bring to a simmer, then cover and cook on low heat for 2-3 hours, or until the beef is tender and shreds easily.
- Shred the beef using two forks, then mix it back into the sauce. Let cool.
Step 2: Make the Masa Dough
- In a large bowl, mix masa harina, baking powder, and salt.
- Add warm broth a little at a time, mixing to form a dough.
- Beat the whipped lard or shortening into the masa until it becomes light and fluffy.
Step 3: Assemble the Tamales
- Lay a soaked corn husk flat on a clean surface, with the wider end at the top.
- Spread 2-3 tablespoons of masa dough onto the husk, leaving a border around the edges.
- Add 1-2 tablespoons of beef filling in the center.
- 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
- Arrange the tamales upright in a steamer pot, open side up.
- Steam over medium heat for 1.5-2 hours, checking occasionally to ensure there’s enough water in the pot.
- 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