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Home » Recipes » Beef » Birria Tamales

Birria Tamales

Last Updated December 10, 2021. Originally Posted December 10, 2021 By Maggie Unzueta

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

Birria Tamales are made of tender beef cooked in a mouthwatering and savory sauce. Wrapped in corn husks and steamed to perfection. Serve with consome for dipping.
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A birria tamal sitting on a corn husk cut in half and sitting next to the consomme.
A birria tamal sitting on a corn husk cut in half and sitting next to the consomme.

Birria Tamales are HANDS DOWN the best tamales ever! Perdóneme, abuelita. 

Up until just recently, my grandmother’s Red Pork Tamales were my favorite. These, though, blew my mind and taste buds away. 

Made with soft, tender Slow Cooker Birria de Res. They are incredibly flavorful and oh so delicious!

Once you taste them, you’ll understand why these tamales are next level!

How to Make the Sauce for the Beef

A collage showing how to make the sauce for birria.
  • Rehydrate dried chiles anchos and guajillo
  • Add to a blender with all the spices, garlic, bouillon, and water. 
  • Blend until smooth. 

The red chile sauce will add tons of flavor to the tasty consommé.

What’s the difference between Consommé and Consomé?

Consommé is the English word to describe the broth made in the cooking process. Consomé is the Spanish term.

How to Cook the Beef

A collage showing how to make birria in an stock pot.
  • Sear the meat. 
  • Place in a slow cooker. 
  • Add the strained sauce. 
  • Cook in slow cooker on low for 8 hours, or high for 6 hours. 

Instant Pot Birria: By far, this is my favorite way to cook the beef because it’s ready in half the time. Follow along the instructions for Instant Pot Birria Tacos.

How to Cook Birria on the Stovetop: Sear meat, add the strained sauce, then cover and cook for 2 1/2 – 3 hours. Add 2 cups of beef broth after an hour. The meat is ready when it is fork tender.

If you are lucky enough to have leftovers, you must try Birria Ramen and Birria Pizza.

Soaking the Corn Husks

  • Separate the corn husks. 
  • Remove any hair, rocks, or bugs from the corn husks. 
  • Submerge in hot water for 20-30 minutes, or until pliable. 

Best way is to do this is overnight. 

That way, you don’t have an extra step to do when you’re making tamales. 

How to Make the Masa

A KitchenAid paddle showing masa for tamales.
  • Cream the shortening. 
  • Mix together the salt, baking powder, and masa harina. 
  • Take turns adding the masa harina mixture and the warm water. 
  • Do this until everything is well combined. 

Look at the texture of the masa for tamales. It’s creamy and smooth and perfect!

To save yourself a step, buy pre-made masa from a local Mexican grocery store or Mexican restaurant.

How to Assemble the Tamales

A collage showing how to assemble tamales.
  • Spread a thin layer of masa on the corn husk. 
  • Use your best judgement and add a generous amount of the birria. 
  • Fold one side of the corn husk over the meat. 
  • Next, fold the other side in. 
  • Fold the pointy bottom to the center. 

Repeat until there are no ingredients. 

Pro Tips: 

Some people like to add a layer of corn husks to the bottom or the top of the pot. This is totally optional.

Grab your friends and family to help assemble the tamales. The more hands, the faster it will go.

Do as much as you can ahead of time – e.g.make the masa a day ahead, soak the corn husks overnight, thaw out the filling from the freezer. That way, the day of, all you have to do is assemble and steam.

How to Steam Tamales

A collage showing how to steam tamales in a steamer pot.
  • Add water to the steamer pot.
  • Assemble all the tamales open-side up. 
  • Cook for 1 ½ hours to 2 hours. 

Once the tamales are cooked, leave them in the pot with the lid on and the heat off for an additional 30 minutes. 

Instant Pot tamales are ready in almost half the time! Follow the Instant Pot Chicken Tamales or Instant Pot Pork Tamales recipes for instructions.

Frequently Asked Questions

Why are tamales so bad for you?

Most tamales masa is made with lard which can increase your cholesterol level. However, nowadays, you can find masa with oil that are better for you.

How do you eat tamales?

Remove corn husks. Using a fork, cut off a small piece and enjoy. Pour some salsa, if desired. 

How long to cook/steam tamales for?

It depends on the filling, but for the most part 1 ½ to 2 hours. To reheat frozen tamales, 20-25 minutes in a steamer pot with water.

How long do tamales last in the fridge?

Cooked tamales last 4 to 5 days in the fridge. Frozen tamales last up to 4 months. 

Are tamales gluten free?

They are 100% gluten free! Masa is naturally gluten free.

A hand dunking Beef Birria Tamales into a bowl with consomme.

See how I’m dunking the tamal into the consommé? You can do it this way, or use a fork, cut off a piece of tamal and dunk it into the broth.

The combination of flavors of these Birria Tamales is insane! Drink up any leftover consommé and enjoy.

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Did you make this recipe? Please rate the recipe below!

A birria tamal sitting on a corn husk cut in half and sitting next to the consomme.

Birria Tamales

Birria Tamales are made of tender beef cooked in a mouthwatering and savory sauce. Wrapped in corn husks and steamed to perfection. Serve with consome for dipping.
5 from 9 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Servings: 36 tamales
Calories: 220kcal
Author: Maggie Unzueta

Ingredients

For the Birria:

  • 4 lbs chuck roast beef
  • 4 cups water
  • 5 dried chile guajillo
  • 2 dried chile ancho
  • 4 garlic cloves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 whole cloves
  • 1/4 whole cinnamon stick
  • 1 tbsp beef bouillon
  • 2 bay leaves (or laurel leaves)
  • 2 tbsp olive oil
  • 1/2 tbsp salt (for the sauce)
  • 1/2 tsp ground pepper (for the sauce)
  • 1 tbsp salt (to season beef)
  • 1 tsp ground pepper (to season beef)
  • water (enough to cover the beef)

For the Masa:

  • 1 1/3 cups shortening (or lard)
  • 4 cups masa harina (for tamales)
  • 2 1/2 tsps salt
  • 2 tsps baking powder
  • 3 1/2 cups hot water (or beef broth)

Also Needed:

  • 36-40 corn husks
  • water for soaking and steaming
  • 2 cups beef broth (optional – to make more consomme)

Instructions

To make Birria:

  • Heat the griddle, or pan.
  • Toast the chiles on the griddle for 2-3 minutes.
  • Turn frequently, making sure they do NOT burn.
  • If they burn, discard the chiles and start again.
  • Once toasted, transfer to a heatproof bowl.
  • Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.
  • Seed and devein the chiles, saving the water.
  • Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.
  • Blend until smooth. Set aside.
  • In a large pot, heat two tablespoons oil.
  • Season the beef with salt and pepper.
  • Sear the beef on all sides.
  • Once the meat is brown, transfer to the slow cooker.
  • Strain the chile mixture into the slow cooker, over the meat.
  • Add enough water to cover the meat.
  • Set slow cooker on low for 6-8 hours.
  • Shred beef. Set aside until ready to use.
  • Please note: Instant Pot and Stove Top instructions are in the blog post.
  • To make more consomme: Remove half of the beef and add 2 cups of beef broth to the slow cooker. Cook for 1 more hour.

How to Make Masa for Tamales:

  • Beat the lard with your mixer until smooth for about 2 minutes.
  • In a large bowl, combine the masa, salt, and baking powder.
  • Add the dry ingredients in small batches to the mixer.
  • Alternate with the hot water until completely mixed.
  • Scrape down the sides of the bowl as need.
  • The masa should be smooth.

Soaking the Corn Husks:

  • Remove any debris, hair, bugs from the corn husks.
  • Soak in hot water for 20-30 minutes, until pliable.
  • Discard water when ready to assemble.

How to Assemble the Tamales:

  • Create a workstation with the masa, corn husks, and birria.
  • Take a corn husk.
  • Spread a thin layer of masa on the husk except for the pointy top.
  • Add a generous amount of beef birria to the center of the masa.
  • Use your best judgment as to how much beef to add.
  • Fold one of the sides of the corn husks to the center.
  • Fold over the other side of the husk in.
  • Take the point top of the corn husk and fold to the center.
  • Place upright while assembling the rest of the tamales.
  • Repeat until there are no more ingredients.
  • Add water to the pot. Just above the steamer insert.
  • Place all the tamales upright into the steamer pot.
  • Cover with the lid.
  • Cook for 1 1/2 hours to 2 hours.
  • Once the tamal peels away from the husk, the tamales are ready.
  • Serve with consomme for dipping.

Notes

If the tamales are not ready after two hours, add more water and cook for another 30 minutes. 
Masa can be tricky. Sometimes, just turning off the heat and leaving them in the pot with the lid on will do the trick. 
Do as much as you can beforehand – make the masa a day before, soak the corn husks the night before, you can even make the birria months before and simply thaw. 
Invite friends and family over. It goes a lot quicker with people around. 
 

Nutrition

Calories: 220kcal | Carbohydrates: 11g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 453mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Beef, Mexican, Recipes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Amy

    December 13, 2021 at 12:58 am

    5 stars
    Love a good beef tamale recipe! This was so delicious!

    Reply
    • Maggie Unzueta

      December 14, 2021 at 9:06 am

      So glad you enjoyed the. These are the best tamales.

      Reply
  2. Megan Ellam

    December 13, 2021 at 1:04 am

    5 stars
    Now these look incredibly good!

    Reply
    • Maggie Unzueta

      December 14, 2021 at 9:07 am

      They so are! Hope you get a chance to make them.

      Reply
  3. Kayla DiMaggio

    December 13, 2021 at 4:26 am

    5 stars
    These brirria tamales are delicious! I can’t wait to make them again for Christmas!

    Reply
    • Maggie Unzueta

      December 14, 2021 at 9:07 am

      Yes! I froze some just for Christmas 🙂

      Reply
  4. Priya Maha

    December 13, 2021 at 5:43 am

    5 stars
    These look really delicious. Definitely going to try them!

    Reply
    • Maggie Unzueta

      December 14, 2021 at 9:02 am

      I hope you do. You won’t regret it!

      Reply
  5. Sue

    December 13, 2021 at 5:50 am

    5 stars
    Delicious tamales!

    Reply
    • Maggie Unzueta

      December 14, 2021 at 9:02 am

      Thanks. These are the best!

      Reply
  6. Brianna

    December 13, 2021 at 6:02 pm

    5 stars
    The birria sauce is to die for!

    Reply
    • Maggie Unzueta

      December 14, 2021 at 9:02 am

      I have to agree! 🙂

      Reply
  7. Ramona

    December 14, 2021 at 12:03 am

    5 stars
    Delicious looking recipe.

    Reply
    • Maggie Unzueta

      December 14, 2021 at 9:02 am

      Thank you! This is my new favorite recipe on the blog. 🙂

      Reply
  8. Toni

    December 14, 2021 at 8:16 am

    5 stars
    This is really delicious!!

    Reply
    • Maggie Unzueta

      December 14, 2021 at 9:07 am

      Thank you! I completely agree. 🙂

      Reply
  9. Leslie

    December 14, 2021 at 11:42 am

    5 stars
    Love this tamale recipe!!

    Reply
    • Maggie Unzueta

      December 18, 2021 at 8:58 am

      So glad you liked it. My new favorite tamales!

      Reply

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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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