authentic mexican beef tamales recipe

Written ByJenny Smyth Posted on
authentic mexican beef tamales recipe
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The Best authentic mexican beef tamales recipe

I have always been fascinated by the rich culinary heritage of Mexico, and one dish that has captured my heart is the authentic Mexican beef tamales recipe. As a mom and a food blogger, I’ve had the pleasure of sharing this recipe with my family and friends, and it’s always a hit.

The combination of tender beef, flavorful spices, and perfectly wrapped masa harina is a true delight for the senses. Whether I’m serving it at a family gathering or just a regular weeknight dinner, this recipe never fails to impress.

My kids love helping me assemble the tamales, and they always enjoy eating them even more. The best part is that this recipe is not only delicious but also incredibly healthy, with all the benefits of lean beef and nutritious corn masa harina.

I’ve tried various recipes over the years, but none have come close to replicating the authentic flavors and textures of traditional Mexican tamales. The secret lies in using high-quality ingredients, such as grass-fed beef, fresh cilantro, and homemade chicken broth.

By following these simple steps and techniques, you’ll be able to create an authentic Mexican beef tamales recipe that will transport your taste buds to the vibrant streets of Mexico City. One of the key techniques in making these tamales is using a specialized tamale steamer.

This allows you to cook the tamales evenly and prevents them from drying out. I’ve included a step-by-step guide on how to assemble and steam these delicious treats in the recipe section below.

Authentic Mexican Beef Tamales

Authentic Mexican Beef Tamales

4.5 from 1396 votes

These traditional tamales feature a savory beef filling wrapped in a soft, fluffy corn masa dough and steamed in corn husks. The rich, slow-cooked beef is seasoned with a smoky chile sauce for an authentic and comforting meal.

Prep Time2 hours
Cook Time3 hours
Resting Time0 mins
Total Time5 hours
Servings: 24 tamalesCuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beef Filling

2 lbs beef chuck roast, cut into chunks
1 medium onion, quartered
4 cloves garlic, peeled
1 tsp salt
1 tsp black peppercorns
2 bay leaves
8 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cloves
1/2 cup beef broth (from cooking)
Salt to taste

For the Masa Dough

4 cups masa harina (corn flour for tamales)
1 tsp baking powder
1 tsp salt
2 cups lard or vegetable shortening, at room temperature
3 to 4 cups warm beef broth (from cooking)

For Assembly

30 to 36 dried corn husks, soaked in hot water for 1 hour

👨‍🍳Directions

1Place the beef chunks, quartered onion, 4 peeled garlic cloves, salt, peppercorns, and bay leaves in a large stockpot.
2Cover with water by 2 inches and bring to a boil over high heat, then reduce to a simmer and cook for 2 to 2.
5 hours until the beef is very tender and shreds easily with a fork.
3Remove the beef from the broth and set aside to cool, reserving the broth for later use.
4While the beef cooks, place the dried guajillo and ancho chiles in a dry skillet over medium heat.
5Toast them for 1 to 2 minutes per side until fragrant, pressing them flat with a spatula, then transfer to a bowl and cover with hot water.
6Let them soak for 20 minutes until softened, then drain and transfer to a blender with 1/2 cup of the reserved beef broth, the minced garlic, cumin, oregano, and cloves.
7Blend until completely smooth, adding more broth if needed to create a thick sauce.
8Once the beef is cool enough to handle, shred it with two forks into small pieces.
9In a large skillet, heat the chile sauce over medium heat and add the shredded beef, stirring to coat.
10Cook for 10 minutes, allowing the sauce to thicken and the flavors to meld, then season with salt to taste.
11Remove from heat and set aside.
12For the masa dough, beat the lard or shortening in a large mixing bowl with an electric mixer on medium speed for 2 minutes until fluffy.
13In a separate bowl, whisk the masa harina with the baking powder and salt, then gradually add this dry mixture to the lard, alternating with the warm beef broth.
14Mix on low speed until a soft, spreadable dough forms, which should take about 5 minutes; the dough should be moist enough to spread but not sticky, and a small ball should float in a cup of cold water.
15Drain the soaked corn husks and pat them dry.
16Take one husk and lay it flat with the wide end at the top, then spread about 1/4 cup of masa dough over the center, leaving a 2-inch border at the bottom and a 1-inch border at the top.
17Place 2 tablespoons of the beef filling in a line down the center of the masa, then fold the sides of the husk over the filling, one side overlapping the other.
18Fold the bottom of the husk up over the filled portion, then tie the tamale with a strip of corn husk or kitchen twine to secure it.
19Place the tamales upright in a steamer basket with the open ends facing up, packing them snugly so they do not unroll.
20Add water to the bottom of the steamer, making sure it does not touch the tamales, then cover and steam over medium heat for 1.
5 to 2 hours.
21The tamales are done when the masa pulls away from the husk easily and feels firm, and the internal temperature reaches 200°F.
22Let them rest for 10 minutes before serving, and keep any leftovers refrigerated or frozen for later.

🔧Equipment

Large stockpot
Steamer basket or tamale steamer
Large mixing bowl
Electric mixer or stand mixer with paddle attachment
Slotted spoon
Tongs
Small spoon or spatula
Kitchen twine or strips of corn husk

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 480mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 2g🥩Protein: 12g

📝Notes

Tips: For a spicier filling, add 2 to 3 arbol chiles to the sauce. The tamales can be made a day ahead and reheated by steaming for 15 minutes. If the masa dough is too dry, add more warm broth a tablespoon at a time until it reaches a creamy peanut butter consistency.

Watch Video Of How Authentic Mexican Beef Tamales Works

This authentic Mexican beef tamales recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a comforting meal on a chilly evening.

One of the best things about this recipe is that it makes perfect leftovers; simply reheat them in the microwave or oven when you’re ready to eat again.

❓ Frequently Asked Questions About Mexican Beef Tamales

Q: What type of beef should I use for this recipe?

For this recipe, I recommend using grass-fed beef for its rich flavor and tender texture. You can also use other types of beef if you prefer, but keep in mind that it may affect the overall flavor profile.

Q: Can I use store-bought masa harina instead of making my own?

While store-bought masa harina can be convenient, I highly recommend making your own for a more authentic flavor and texture. It’s actually quite easy to make from scratch using just three simple ingredients: masa harina, water, and salt.

Q: How do I know if my tamales are cooked through?

The best way to check if your tamales are cooked is by inserting a toothpick or skewer into one of them. If it slides in easily without any resistance, then they’re done!

Q: Can I freeze these tamales for later use?

Yes, you can definitely freeze these tamales for later use. Simply wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 3 months.

Q: What are some good ways to serve these tamales?

You can serve these tamales with a variety of toppings such as sour cream, shredded cheese, diced tomatoes, or sliced avocado. Some people also like to add a sprinkle of cumin powder or chili powder for extra flavor.

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