Authentic Beef Tamales

These authentic beef tamales are a true labor of love, combining tender shredded beef, flavorful masa, and corn husks to create a traditional dish that’s rich, hearty, and deeply satisfying. I love how the process brings people together in the kitchen, turning tamale-making into both a meal and a celebration.

Why You’ll Love This Recipe

I enjoy this recipe because it captures the essence of homemade comfort food. The beef filling is slow-cooked until tender, the masa is fluffy yet rich, and the corn husks hold everything together beautifully. I also love how customizable tamales can be I can make a big batch, freeze them, and enjoy them later. For me, this dish always feels festive and worth the effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

BEEF FILLING
6 lb. brisket
1 onion
6 cloves garlic peeled
3 tsp. salt
6 peppercorns
8 dried ancho chiles
1 Tbsp. comino cumin seeds
Water to cover
½ lb. lard (Healthier option: 1 cup canola oil)

MASA
6 lbs. masa from tamale factory OR
4 lbs. masa harina
½ lbs. lard (Healthier option: 2 cups canola oil)
6 tsp. salt
1 tsp. baking soda
2 cups of broth from beef filling

CORN HUSKS/HOJAS
3 pounds corn husks/hojas
Hot water to cover

Directions

1. I begin by placing the brisket, onion, garlic, salt, peppercorns, and enough water to cover in a large pot. I simmer it gently until the beef is very tender, about 3–4 hours.
2. Once cooked, I remove the beef and shred it with two forks. I save at least 2 cups of the cooking broth for the masa.
3. For the sauce, I toast the ancho chiles and cumin seeds lightly, then soak the chiles in hot water until softened. I blend them into a smooth paste and mix with the shredded beef. I stir in the lard or oil to bring everything together.
4. For the masa, I either use fresh masa or prepare masa harina with water as instructed on the package. I beat the masa with lard (or oil), salt, baking soda, and some of the reserved broth until it’s smooth and slightly fluffy.
5. I soak the corn husks in hot water until pliable, about 30 minutes.
6. To assemble, I spread a few tablespoons of masa onto the center of a corn husk, then add a spoonful of beef filling. I fold the sides of the husk over the filling, then fold up the bottom, leaving the top open.
7. I place the tamales standing upright in a large steamer, cover them with extra husks, and steam for about 1 1/2 to 2 hours, checking occasionally to ensure there’s enough water.
8. I know the tamales are done when the masa easily pulls away from the husk.

Servings and Timing

This recipe makes about 50–60 tamales, depending on the size. It takes me around 1 hour to prepare the ingredients, 2 hours to assemble, and 2 hours to steam, for a total of about 5 hours.

Variations

Sometimes I make these tamales spicier by adding guajillo or pasilla chiles along with the ancho chiles. I also like mixing the beef with a little cheese for a richer filling. For a vegetarian version, I swap the beef for roasted vegetables or beans. If I want smaller batches, I simply halve the recipe.

Storage/Reheating

I store cooked tamales in the refrigerator for up to 5 days, keeping them wrapped in husks inside an airtight container. To reheat, I steam them again for about 10 minutes or microwave them wrapped in a damp paper towel. For longer storage, I freeze tamales for up to 6 months. I steam them directly from frozen until hot all the way through.

FAQs

Can I make tamales ahead of time?

Yes, I often prepare and steam them, then refrigerate or freeze for later.

Do I need to use lard?

No, I sometimes use canola oil as a lighter alternative, though lard gives the masa its traditional flavor.

Can I use a different cut of beef?

Yes, I’ve used chuck roast or short ribs when brisket wasn’t available.

How do I know the masa is ready?

I test by dropping a small piece into water—if it floats, it’s whipped enough.

Can I use store-bought masa harina?

Yes, it works well when fresh masa isn’t available. I just mix it with broth until smooth.

What if my tamales come out dry?

I make sure not to oversteam them and always add enough fat to the masa.

Can I add cheese to the filling?

Yes, I sometimes tuck in queso fresco or Monterey Jack with the beef.

How do I keep tamales from falling apart?

I fold them tightly and place them upright in the steamer so they support each other.

Can I use an Instant Pot to cook tamales?

Yes, I steam them on high pressure for about 30 minutes with a natural release.

How long should tamales rest after steaming?

I let them sit for about 10 minutes before unwrapping so the masa firms up.

Conclusion

These authentic beef tamales are one of my favorite traditional recipes to make. I love how the rich beef filling, fluffy masa, and earthy corn husks come together to create a dish that feels both comforting and celebratory. Whether I’m making them for a holiday or just to stock the freezer, these tamales always bring warmth and satisfaction to the table.

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