🌽🥩 Traditional Beef Tamales
Tender, slow-cooked shredded beef wrapped in soft, fluffy masa and steamed inside corn husks, these Traditional Beef Tamales are a beloved Mexican classic. Filled with a rich, flavorful beef mixture seasoned with chili powder, cumin, garlic, and oregano, these homemade tamales are perfect for family gatherings, holidays, or make-ahead meals. While they take a little time to prepare, the results are well worth the effort.
🕒 Recipe Information
Prep Time: 45 minutes (plus 2 hours soaking time for corn husks)
Cook Time: 3 hours 30 minutes
Steam Time: 1½–2 hours
Total Time: About 6 hours 15 minutes
Servings: 24 tamales
Calories: Approximately 320 calories per tamale
📝 Ingredients
For the Beef Filling
- 2 lbs (900g) boneless beef chuck roast
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups (480ml) beef broth
- ½ cup chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp vegetable oil
For the Masa Dough
- 4 cups (480g) masa harina
- 2 cups (480ml) warm water or warm beef broth
- ½ cup (115g) vegetable shortening, softened
- 1 tbsp salt
- 1 tsp baking powder (optional, for a lighter texture)
For Assembly
- 24 dried corn husks, soaked in warm water for at least 2 hours
- Kitchen twine or strips of corn husks (optional, for tying)
👩🍳 Instructions
Step 1: Prepare the Corn Husks
Place the dried corn husks in a large bowl or sink filled with warm water.
Soak for at least 2 hours, or until soft and flexible.
Drain and pat dry before assembling the tamales.
Step 2: Cook the Beef
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the beef chuck roast on all sides until well browned, about 3–4 minutes per side.
Add the chopped onion and garlic, cooking for 2–3 minutes until fragrant.
Pour in the beef broth and stir in the chili powder, cumin, oregano, salt, and black pepper.
Bring to a gentle boil, then reduce the heat to low.
Cover and simmer for 2½–3 hours, or until the beef is fork-tender.
Step 3: Shred the Beef
Remove the beef from the cooking liquid and allow it to cool slightly.
Using two forks, shred the meat into small pieces.
Return the shredded beef to the pot and stir it into the cooking juices.
Simmer for an additional 10–15 minutes, allowing the meat to absorb the flavorful sauce.
Set aside to cool slightly.
Step 4: Prepare the Masa Dough
In a large mixing bowl, beat the softened vegetable shortening until light and fluffy.
In a separate bowl, combine the masa harina, salt, and baking powder (if using).
Gradually add the dry ingredients to the shortening, alternating with the warm water or warm beef broth.
Mix until a soft, spreadable dough forms.
The masa should resemble thick peanut butter. If it feels dry, add a little more warm liquid, one tablespoon at a time.
Step 5: Assemble the Tamales
Lay one softened corn husk flat with the wider end facing you.
Spread about ¼ cup of masa onto the center of the husk, leaving about a 1-inch border around the edges.
Spoon 2–3 tablespoons of the shredded beef filling down the center of the masa.
Fold the sides of the corn husk inward so the masa surrounds the filling.
Fold the narrow end upward to seal the bottom.
Tie loosely with kitchen twine or a strip of corn husk if desired.
Repeat with the remaining ingredients.
Step 6: Steam the Tamales
Stand the tamales upright in a large steamer with the folded ends facing downward.
Fill the bottom of the steamer with water, making sure it does not touch the tamales.
Cover with a damp kitchen towel and the steamer lid.
Steam over medium heat for 1½–2 hours, checking occasionally to ensure the water does not evaporate.
Add more hot water as needed.
The tamales are done when the masa easily pulls away from the corn husk.
Step 7: Serve
Allow the tamales to rest for 10–15 minutes before serving.
Serve warm with your favorite salsa, guacamole, sour cream, or Mexican rice and refried beans.
💡 Chef’s Tips
- Soak the corn husks until completely pliable to prevent tearing during assembly.
- Whipping the shortening well creates lighter, fluffier masa.
- Do not overfill the tamales, as they need room to seal properly.
- Keep assembled tamales covered with a damp towel while working to prevent the masa from drying out.
- Let the cooked tamales rest for a few minutes before unwrapping to allow the masa to firm up.
🌮 Variations
🌶️ Spicy Beef Tamales
Add diced jalapeños or chipotle peppers in adobo sauce to the beef filling for extra heat.
🧀 Beef and Cheese Tamales
Place a strip of Monterey Jack or cheddar cheese alongside the beef filling before rolling.
🌽 Green Chile Beef Tamales
Mix roasted diced green chiles into the shredded beef for a smoky Southwestern flavor.
🫘 Beef and Bean Tamales
Add a spoonful of refried beans to each tamale for an even heartier filling.
📌 Storage
Refrigerator: Store cooled tamales in an airtight container for up to 5 days.
Freezer: Freeze cooked tamales in freezer-safe bags for up to 3 months.
Reheating: Steam refrigerated tamales for 15–20 minutes, or microwave individually wrapped in a damp paper towel for 2–3 minutes until heated through.
📝 Recipe Notes
- Beef chuck roast is ideal because it becomes incredibly tender after slow cooking and shreds easily.
- Masa made with beef broth adds extra richness and flavor.
- Homemade tamales are perfect for meal prep, holiday celebrations, and family gatherings, and they freeze exceptionally well for quick future meals.
- Serve with salsa verde, red enchilada sauce, pico de gallo, or fresh guacamole for an authentic and satisfying Mexican feast.