Description
Beef tamales are a traditional Mexican delight that brings warmth and flavor to any occasion. With tender, slow-cooked beef enveloped in soft corn masa, these tamales are perfect for family gatherings or cozy dinners at home. The savory spices and customizable fillings allow you to create a dish that will impress everyone at your table. Follow this simple recipe to master the art of making delicious homemade beef tamales.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups corn masa flour (masa harina)
- 1 cup low-sodium chicken broth
- 12 dried corn husks (soaked)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 2 tsp chili powder
- 1/2 cup softened butter or lard
- Salt to taste
- 1 cup sour cream (for the sauce)
Instructions
- Prepare the beef filling: Sear the beef chuck roast in a skillet until browned on all sides. Transfer to a slow cooker with onions, garlic, cumin, chili powder, and chicken broth; cook on low for 6-8 hours until fork-tender.
- Shred the beef: Remove from the slow cooker and shred using forks. Mix in some reserved cooking liquid.
- Soak corn husks: Soak dried corn husks in warm water for about 30 minutes until pliable.
- Make the masa dough: Combine masa flour with baking powder and salt in a bowl. Gradually add softened butter and chicken broth until a smooth dough forms.
- Assemble tamales: Spread masa dough onto soaked husks, add shredded beef filling, fold, and secure.
- Steam tamales: Arrange upright in a steamer pot filled with water (not touching tamales). Cover and steam for 1-1.5 hours until they pull away easily from husks.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale (120g)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg