For a richer flavor, consider using beef broth instead of water when preparing the chili sauce. If you don't have Chihuahua cheese, Monterey Jack or Oaxaca cheese make excellent substitutes. Soaking the corn husks in hot water for at least 30 minutes will make them more pliable and easier to work with.
Homemade Beef Tamales
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PREP TIME1 hrs
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COOK TIME40 mins
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TOTAL TIME1 hrs 40 mins
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SERVING25 People
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VIEWS18
Embark on a culinary journey to create authentic homemade beef tamales, brimming with savory seasoned beef and a hint of spice, all nestled in tender masa and steamed to perfection. This recipe guides you through each step, from preparing the flavorful filling to assembling the perfect tamale.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol66 mg
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Fiber6 g
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Protein21 g
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Saturated Fat8 g
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Sodium454 mg
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Sugar0 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Beef Filling: Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned (10-15 minutes). Drain and reserve the drippings.
02
StepPrepare the Masa Dough: Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
03
StepAssemble the Tamales: Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
04
StepCreate the Chili Sauce: Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat (5 minutes).
05
StepSteam the Tamales: Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.
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Joan Bosco
Jun 25, 2025I've made these tamales several times, and they always turn out great. The chili sauce is a nice touch.
Rosetta Reilly
Jun 22, 2025The directions were clear and easy to follow. Thanks for the great recipe!
Deshaun Torp
Jun 14, 2025I added some chopped jalapenos to the beef filling for extra heat. Delicious!
Oliver Bechtelar
May 25, 2025This recipe is a bit time-consuming, but the end result is totally worth it.
Jarred Lockman
May 25, 2025My family loves these tamales! They're a big hit at our holiday gatherings.
Lewis Waelchi
May 9, 2025I found that using a tortilla press to flatten the masa dough made the process much easier.
Mathilde Bruen
May 6, 2025I used Monterey Jack cheese instead of Chihuahua cheese, and it worked just fine.
Bernhard Klocko
May 3, 2025These tamales are amazing! The masa is so soft and the beef filling is perfectly seasoned.