Beef Tamales, or Tamales de Res + VIDEO

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!”

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

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 Bean Tamales and Tamales de Rajas.

• 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.

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.
Also check out Mexican Gluten Free Christmas Foods.

• 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.

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 1/2 hour, check the water. Add water if necessary, and let them steam for extra 1/2 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

Beef Tamales, or Tamales de Res

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

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Servings: 30

Calories: 298kcal

Author: Maggie Unzueta

Ingredients

• For Red Beef Chile Filling:For Red Beef Chile Filling:
• 4 tablespoons oil divided4 tablespoons oil divided
• 3-4 lbs beef shoulder roast3-4 lbs beef shoulder roast
• 2 tbspn salt divided2 tbspn salt divided
• 1 1/2 tspn pepper divided1 1/2 tspn pepper divided
• 4-6 cups beef broth4-6 cups beef broth
• 4 cloves garlic whole divided4 cloves garlic whole divided
• ¼ onion chopped¼ onion chopped
• 1 bay leaf1 bay leaf
• 1 package guajillo chiles1 package guajillo chiles
• 1 teaspoon ground cumin1 teaspoon ground cumin
• For Tamales:For Tamales:
• 30 Corn husks30 Corn husks
• 3 1/2 cups prepared Masa3 1/2 cups prepared Masa
• 3 lbs Red Chile Beef filling3 lbs Red Chile Beef filling
• 2 cups hot water2 cups hot water

Instructions

• For the Filling:
• Heat 2 tablespoons oil in a large stock pot.
• Season all sides of the beef roast with 1 tablespoon of salt and 1 teaspoon pepper. 
• Brown each of the sides of the roast.
• Add the beef broth, 3 garlic cloves, onion, and bay leaf.
• Cover and let simmer for 2 hours
• Remove the beef from pot. Let the meat rest.
• Reserve 2 cups of the beef broth. Discard the rest.
• In the meantime, remove stems and as many seeds as possible from the guajillo chiles.
• Soak guajillo chiles in warm water for 10 minutes, or until pliable.
• Discard the chile water.
• In a blender, add soaked guajillo chiles, 1 garlic clove, cumin, 1 tablespoon salt, 1/2 teaspoon pepper, and reserved beef broth.
• Blend into a red chile sauce.
• In a large pot, heat 2 tablespoon oil.
• Add the red chile sauce and cook on low heat for 4-5 minutes. Stir occasionally.
• While you’re waiting, shred the beef.
• Remove any extra fat.
• Add beef to the red chili sauce.
• Heat thoroughly. About 30 minutes.
• Set aside.
• For Tamales:
• Soak the corn husks for at least 30 minutes in hot water.
• With a knife or a spoon, spread a thin layer of the masa on the corn husk.
• In the center of the corn husk and in the center of the masa, add the filling.
• Fold the sides in.
• Fold the corner top in.
• Add 2 cups hot water to a steamer.
• Place a few of the corn husks on the bottom of the pot, then add the uncooked tamales. Open side up.
• Steam for 1 1/2 hour.

Video

Notes

If the tamales are not done after 1 1/2 hour, check the water. Add water if necessary, and let them steam for extra 1/2 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

 

Nutrition

Serving: 130g | Calories: 298kcal | Carbohydrates: 24g | Protein: 13g | Fat: 18g | Saturated Fat: 6.3g | Cholesterol: 42mg | Sodium: 790mg | Potassium: 435mg | Fiber: 4.3g | Sugar: 0.6g

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!