Name: Beef Tamales (Tamales de Res) Recipe
Prep time: 1 h 15 min
Cook time: 4 h
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 4 tablespoons oil, divided; 3-4 lbs beef shoulder roast; 2 teaspoons salt, divided; 1 teaspoon pepper, divided; 4-6 cups beef broth; 4 cloves garlic, whole, divided; ¼ onion, chopped; 1 bay leaf; 1 package guajillo chiles; 1 teaspoon ground cumin; 30 corn husks; 3 ½ cups prepared masa; 3 lbs red chile beef filling (prepared from above); 2 cups hot water

Jump to Recipe· 3.8 from 76 reviews

If you’ve ever craved a dish that wraps rich, savory comfort in a tender, warm package, then you absolutely have to try this Beef Tamales (Tamales de Res) Recipe. It’s a true labor of love that brings together melt-in-your-mouth beef simmered in fragrant red chile sauce, the tender embrace of masa dough, and the subtle smokiness of corn husks. Each bite delivers layers of flavor and tradition, making these tamales not just a meal, but an experience you’ll want to share with friends and family over and over again.

Ingredients You’ll Need

A white bowl filled with smooth red sauce that has a slightly thick texture and some small lumps, the sauce covers the bottom and sides of the bowl evenly, with a silver spoon partially submerged on the right side. The bowl sits on a surface with a white marbled texture. The sauce has a shiny, wet look and the edges show some sauce residue. photo taken with an iphone --ar 4:5 --v 7

Creating authentic Beef Tamales starts with simple, quality ingredients that build incredible depth in every bite. Each element, from the rich beef shoulder roast to the aromatic guajillo chiles, plays a crucial role in delivering an unforgettable balance of flavor, texture, and color.

4 tablespoons oil divided: Helps brown the beef and adds moisture to the masa for a soft texture.
3-4 lbs beef shoulder roast: The star of the filling, this cut becomes wonderfully tender and juicy when slow-cooked.
2 teaspoons salt divided: Enhances all the natural flavors throughout the recipe.
1 teaspoon pepper divided: Adds subtle heat and depth to the beef and sauce.
4-6 cups beef broth: Provides the rich base for simmering the meat, soaking up incredible flavor.
4 cloves garlic whole divided: Imparts a warm, aromatic bite to the beef and sauce.
¼ onion chopped: Adds sweetness and an underlying savory note to the filling.
1 bay leaf: Infuses the broth with subtle herbal complexity.
1 package guajillo chiles: The heart of the red chile sauce, bringing vibrant color and smoky flavor.
1 teaspoon ground cumin: Offers earthy warmth that complements the chiles and beef perfectly.
30 corn husks: Essential for wrapping the tamales, imparting a traditional texture and aroma.
3 ½ cups prepared masa: The dough that holds everything together, soft and lightly fluffy when steamed properly.
3 lbs red chile beef filling: The lovingly prepared filling that’s packed inside each tamal.
2 cups hot water: Used to moisten and prepare the masa for spreading.

How to Make Beef Tamales (Tamales de Res) Recipe

Step 1: Prepare the Red Beef Chile Filling

Start by browning the beef shoulder roast in a portion of the oil to lock in flavors and create a delicious crust. Transfer the beef to a large pot and add beef broth, garlic cloves, chopped onion, bay leaf, salt, and pepper. Let it simmer gently for several hours until the meat is fall-apart tender. While the beef cooks, soak the guajillo chiles in hot water until soft, then blend them with garlic, cumin, and a little broth to create a smooth, rich chile sauce.

Step 2: Shred and Combine

Once the beef is perfectly tender, remove it from the broth and shred it finely with forks. Mix the shredded beef back into the red chile sauce to make a deeply flavorful filling that’s moist but not wet. This step ensures every tamal is packed with delicious, juicy beef.

Step 3: Prepare the Corn Husks

While the filling cools, soak the dried corn husks in warm water for at least 30 minutes. This softens them, making them pliable and easy to fold without tearing, which is essential for neatly wrapping each tamal.

Step 4: Prepare the Masa Dough

In a large bowl, mix the prepared masa with hot water and the remaining oil. Beat the dough vigorously until it’s light and fluffy—that’s the secret to soft, tender tamales. A little masa combined with a touch of oil ensures perfect texture and flavor.

Step 5: Assemble the Tamales

Spread a thin layer of the masa dough onto the smooth side of each corn husk. Add a generous spoonful of the red chile beef filling in the center. Carefully fold the sides of the husks over the filling and then fold up the bottom to fully enclose the filling. Repeat this process until all the masa and beef filling are used.

Step 6: Steam the Tamales

Place the wrapped tamales upright in a steamer basket, cover with a clean cloth, and steam over boiling water for about 1.5 to 2 hours. Keep an eye on the water level to ensure it doesn’t run dry. The tamales are done when the masa easily pulls away from the husk.

How to Serve Beef Tamales (Tamales de Res) Recipe

The image shows two tamales on a white plate placed on a white marbled surface. Each tamale has a light beige layer of soft corn dough as the base, wrapped partially in corn husks that are a pale yellow-brown color. One tamale is topped with a chunky red salsa made of diced tomatoes. A woman's hand holding a metal fork lifts a piece of the other tamale, revealing a filling of dark, shredded meat inside the light dough. The tamales have a slightly moist texture with some areas showing the meat filling peeking through. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A classic tamale deserves equally bold and fresh garnishes. Try topping your beef tamales with a sprinkle of crumbled queso fresco, a dollop of tangy Mexican crema, and freshly chopped cilantro for a burst of color and freshness in every bite.

Side Dishes

These tamales pair beautifully with traditional sides like refried beans, Mexican rice, or a crisp green salad with a light lime vinaigrette. Each side complements the rich flavors of the tamales while keeping the meal balanced and inviting.

Creative Ways to Present

For a fun gathering, try serving tamales stacked in a basket lined with colorful kitchen towels or on a rustic wooden platter adorned with scattered corn husks and sliced radishes. Another idea is to offer an array of salsas, from smoky chipotle to fresh tomatillo, so everyone can customize their own perfect bite.

Make Ahead and Storage

Storing Leftovers

Leftover tamales are a real treasure. Wrap them tightly in plastic wrap or foil and store in the refrigerator for up to 4 days. When ready to eat, simply reheat to enjoy their fresh flavor all over again.

Freezing

Beef Tamales freeze wonderfully. Wrap each tamal individually with plastic wrap and place in a freezer-safe bag or container. They will keep for up to 3 months, making them a perfect make-ahead meal for busy days or unexpected guests.

Reheating

To reheat tamales, steam them again until warmed through to preserve their softness. Alternatively, microwave wrapped in a damp paper towel for 1 to 2 minutes, but steaming is always best for that authentic texture and moisture.

FAQs

Can I use other cuts of beef for the filling?

Absolutely! While beef shoulder roast is ideal for its tenderness and flavor, you can use chuck roast or brisket as well. Just make sure to cook it low and slow until it shreds easily.

What if I can’t find guajillo chiles?

Guajillo chiles are key for that signature mild heat and smokiness. If unavailable, ancho chiles can be a decent substitute, though the flavor will be slightly different.

Is it necessary to soak the corn husks?

Yes, soaking the husks softens them, making them pliable to wrap the tamales securely without cracking or tearing during cooking.

Can I make this recipe vegetarian?

Definitely! Simply replace the beef filling with a mix of sautéed mushrooms, roasted peppers, and black beans for a hearty vegetarian version that still feels satisfying.

How do I know when the tamales are fully cooked?

Once steaming time is up, the masa should pull away easily from the corn husk edges without sticking. That’s the best indicator your tamales are perfectly done.

Final Thoughts

I hope this Beef Tamales (Tamales de Res) Recipe inspires you to roll up your sleeves and dive into one of the deepest culinary traditions around. The effort may feel like a journey, but the result — tender, flavorful tamales wrapped in soft masa and bursting with red chile beef filling — is pure magic worth every minute. Gather your loved ones, share this dish, and enjoy the rich taste of tradition together!