Beef Tamales (Tamales de Res)
Make authentic beef tamales with tender shredded beef, rich red chile sauce, and fluffy masa. Perfect for the holidays and celebrations!
Servings: 30
Calories: 302kcal
Ingredients
To Cook The Beef:
To Make The Red Chile Sauce:
- 12 dried guajillo chiles
- 2 garlic cloves
- ½ onion
- 8 cups water (to rehydrate the chile)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 6 cups broth (reserved from cooking the beef)
To Make Masa:
- 1 ¾ cups lard (or shortening)
- 5 cups masa harina
- 3 ¾ teaspoon salt
- 2 teaspoon baking powder
- 4 cups broth (reserved from cooking the beef)
- ¼ cup red chile sauce (reserved from cooking the beef)
You'll Also Need:
- 40-45 corn husks
- 2 cups water (for the steamer)
Instructions
How To Cook The Beef:
- Heat 2 tablespoons oil in a large stock pot.
- Season all sides of the beef roast with 1 teaspoon salt and ½ teaspoon pepper.
- Brown each of the sides of the roast.
- Add 10 cups water, 4 garlic cloves, ½ onion, bay leaf, 1 tablespoon salt.
- Cover and let simmer for 2 hours.
- Remove the beef from pot. Let the meat rest.
- Reserve the beef broth.
- Once the beef is cooled, shred and return the pot.
- Remove any extra fat.
How To Make The Red Chile Sauce:
- In the meantime, remove stems and as many seeds as possible from the guajillo chiles.
- Boil 8 cups of water. Add the guajillo chiles, 2 garlic cloves, and ½ onion.
- Bring to a boil for 5 minutes. Turn off the heat.
- Discard the chile water.
- In a blender, add soaked guajillo chiles, cooked garlic clove, cooked onion, 1 teaspoon cumin, 1 teaspoon salt, and 6 cups reserved beef broth.
- Blend until smooth.
- Reserve ¼ of the sauce for the masa.
To Make The Beef Filling:
- Add the red chile sauce to the pot with the beef.
- Cook for 30 minutes.
- Set aside and let cool before assembling tamales.
How To Make Red Masa:
- Beat lard until smooth.
- In another bowl, mix the masa harina, baking powder, and salt together.
- Slowly add some of the masa harina mixture, reserved beef broth, and the ¼ cup of the red chile sauce to the lard.
- Mix well, making sure that everything is fully incorporated.
- Add the remaining masa harina mixture and reserved beef broth.
- Mix well and set aside.
- The masa should be smooth and creamy. If not, add more broth.
- How To Assemble 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 water to a steamer.
- Place the uncooked tamales inside the steamer. Open side up.
- Add few of the unused corn husks to the top of the pot.
- Cover with a lid. Steam for 1 ½ hour.
- Check if done after 1 ½ hour. If not cook for an additional 30 minutes.
- Serve with salsa and enjoy.
Video
Notes
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 4 days in the fridge.
- Tamales last up to 5 months in the freezer.
- 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: 302kcal | Carbohydrates: 17g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 49mg | Sodium: 1044mg | Potassium: 338mg | Fiber: 2g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg