Beef Tamales (Tamales de Res) Recipe
Traditional Mexican Beef Tamales made with tender red chile shredded beef filling wrapped in corn husks and steamed to perfection. This hearty recipe involves slow cooking beef shoulder in a rich guajillo chile sauce, then layering the flavorful meat with masa dough before steaming. Perfect for festive occasions or a comforting meal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 4 hours
- Total Time: 5 hours 15 minutes
- Yield: 30 tamales
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Ingredients
Red Beef Chile Filling
- 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
Tamales
- 30 corn husks
- 3 ½ cups prepared masa
- 3 lbs red chile beef filling (prepared from above)
- 2 cups hot water
Instructions
- Prepare the Beef: Season the beef shoulder roast with half of the salt and pepper. Heat 2 tablespoons of oil in a large pot or Dutch oven and brown the beef on all sides to develop flavor.
- Cook the Beef: Add the chopped onion, whole garlic cloves, bay leaf, cumin, and remaining salt and pepper. Pour in enough beef broth (4-6 cups) to cover the meat partially. Simmer slowly until the beef is tender and easily shredded, approximately 3-4 hours.
- Prepare the Chile Sauce: Soak the guajillo chiles in hot water until softened, then blend into a smooth sauce. Add this sauce to the pot during the beef cooking time to infuse flavor.
- Shred the Beef: Once cooked, remove the beef from the broth and shred it finely. Mix the shredded beef thoroughly with the red chile sauce to create the filling.
- Prepare Corn Husks: Soak the corn husks in warm water for at least 30 minutes until pliable.
- Prepare Masa: In a large bowl, mix the prepared masa with 2 cups hot water to achieve a smooth, spreadable dough consistency suitable for spreading on the corn husks.
- Assemble Tamales: Drain the corn husks and lay one flat. Spread a layer of masa about 1/4 inch thick on each husk, then add a portion of the red beef chile filling in the center. Fold the sides of the husk to enclose the filling securely.
- Steam Tamales: Arrange the tamales upright in a steamer basket with the open end up. Steam over boiling water for 1 to 1.5 hours until the masa is firm and separates easily from the husks. Check water level periodically to prevent drying out.
Notes
- Soaking the corn husks properly prevents them from tearing when folding tamales.
- Slow cooking the beef ensures tenderness and enhances flavor infusion.
- Keep a close eye on water in the steamer to avoid burning or drying out the tamales.
- Guajillo chile adds a mild heat and deep red color typical of traditional tamales.
Find it online: https://justsosavory.com/beef-tamales-tamales-de-res-recipe/
