Beef tamales are amazingly delicious with just the right amount of spicy flavors. Unwrap these tasty Mexican goodies, top with salsa, and enjoy!

Jump to Recipe

A picture of Beef tamales on a white place topped with red salsa and a cilantro leaf.

As a kid, we would sit at the table. Take the first bite of beef tamales, and we always had to say, “These are the BEST tamales ever!”

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

My mom, my grandma, or whoever cooked them would smile and sheepishly look away. The next day, more tamales from another cook, and we would proclaim them to make the best tamales.

And on and on it went until the Holidays were over.

Sorry abuelita. Sorry mom. Sorry tías. I’m jumping in the ring, and proudly sharing with you the best beef tamales ever.

More Authentic Mexican Tamales: Pork Tamales, Tamales Dulces, Chicken Mole Tamales

Don’t forget to Watch How to Make Beef Tamales

A picture of dried corn husks spread out on a black table.

Table of Contents

1 How to Make Beef Tamales
2 More Mexican Tamales
3 How to Assemble Tamales
4 How Long Do Tamales Last?
5 How to reheat tamales:
6 Beef Tamales, or Tamales de Res

How to Make Beef Tamales

Start by separating the corn husks. They tend to stick together.
Remove any debris or hair.
Submerge them in hot water for 20-30 minutes, or until pliable.

This Beef Tamales recipe is the way we make them in Durango, Mexico where my father and the majority of our family still lives.

We are big beef eaters in Northern Mexico, but there are equally delicious vegetarian tamales like Tamales de Frijol and Jalapeno Cheese Tamales .

Season the beef with salt and pepper. Then sear the beef on all sides.
Add the broth, garlic, onion, and bay leaf.
Cook until fork tender. About 2 hours.

You can also do this in the slow cooker days before. Cooked beef lasts 3-4 days in the fridge.

Note: I used regular chuck roast beef. You can also use top sirloin or bottom round. Chuck has a fatty area that gives a lot of flavor to these Mexican tamales.

A picture of dried guajillo chile in a red bowl.

To make the red chile sauce:

Soak the guajillo chiles in warm water for 10 minutes, or until pliable.
Reserve 2 cups of beef broth from the cooked roast.
Blend them with garlic, cumin, salt and pepper, and the reserved beef broth. Taste it for salt.

Some people toast the chiles. This helps develop the chile flavors, but it’s totally up to you.

For the sauce, it will be the consistency of a thin paste.

Heat the oil in a large pot. I use the same pot that I cooked the roast in.
Add the red chile sauce and stir for 4-5 minutes.

Taste it. If you find the sauce to be too spicy. Blend it with a tomato.

For an even spicier sauce, add a rehydrated chile de arbol pepper to the blender.

There are several Mexican Christmas Foods that are incredibly tasty. It’s not Christmas until there’s a tamal in one hand and Ponche Navideño in the other.

More Mexican Tamales

Stewed beef in a large pot coverd with the red chile sauce.

Then add the shredded beef to the pot.
Let it all simmer together for about 30 minutes or until heated through.
Set aside.

Allow the filling to cool before assembling. If you add a hot filling to the masa, the lard in the masa will begin to cook.

Pro Tip: Invite friends over to help you assemble tamales. This is the fastest, most fun way to get them assembled quickly.

For healthier tamales, try using masa with olive oil instead.

How to Assemble Tamales

Beef tamales are amazingly delicious. Meaty and with just the right about of spicy flavors. They are a classic Mexican food that will be a favorite until the end of time. by Mama Maggie's Kitchen

Directions: (see collage above)
1. Smear a damp corn husk with homemade masa for tamales
2. Add beef filling in the center of the corn husk and in the center of the masa.
3. Fold each side inward.
4. Then fold the corner top over.
5. Set each tamale into a large stock pot.
6. Steam for 1 ½ hour.

This is the tamale steamer that I have used for many, many tamale season.

Make them faster in nearly half the time. Check out Instant Pot Pork Tamales and Instant Pot Chicken Tamales.

How you know when the tamales are ready: If the masa pulls away from the corn husks easily, they are done. If not, add more water to the pot and continue steaming.

Extra Pro Tip:

If the tamales are not done after 1 ½ hour, check the water. Add water if necessary, and let them steam for extra ½ hour.
If they are not done after 2 hours. Turn off the heat, and let them sit in the pot. This will help them harden.

How Long Do Tamales Last?

Tamales last up to 5 days in the fridge.
Tamales last up to 6 months in the freezer.

How to reheat tamales:

Add the tamales to a steamer, open-side up. Cook for 15 minutes, or until fully cooked.
For frozen tamales, add the tamales to a steamer, open-side up. Cook for 20-25 minutes. Add more water if necessary

Follow me on Facebook, Instagram, Pinterest, Twitter. Did you make this recipe? Please rate the recipe below!

Comments