Tamales de Birria


Chuck roast beef Water Chile guajillo Chile ancho Garlic Dried oregano Dried thyme Cloves Cinnamon stick Beef bouillon Bay leaves Olive oil Salt Ground pepper Shortening (or lard) Masa harina Baking powder Corn husks

Make the sauce


Rehydrate the dried chiles. Add to a blender with all the spices, garlic, bouillon, and water. Blend until smooth.

Cook the meat


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.

Soaking the corn husk


Separate the corn husks. Remove any hair, rocks, or bugs from the corn husks. Submerge in hot water until pliable.

Make the masa


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.

Assemble the tamales


Spread a thin layer of masa on the corn husk. Use your best judgement and add a generous amount of the birria, then fold the corn husk.



Add water to the steamer pot. Assemble all the tamales open-side up. Cook for 1 ½ hours to 2 hours.

Serve and enjoy!


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

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