Beef Tamales

Beef Tamales

128
jenn 1

"These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through."
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Ingredients

6 h 30 m servings 347 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
  2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
  3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
  4. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
  5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
  6. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
  7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

128
  1. 159 Ratings

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Most helpful positive review

I have made these a few times now. This recipe is really awesome as is - but I found an easier & tastier way to do it after making it many times the way listed. I use the recipe on this site for...

Most helpful critical review

This recipe is a good one but two other things should be mentioned when making Tamales, the corn husks must be very clean from the corn silk and when the Tamales are ready to be steamed they sho...

I have made these a few times now. This recipe is really awesome as is - but I found an easier & tastier way to do it after making it many times the way listed. I use the recipe on this site for...

if you have never attempted tamales, here are some important tips: boil garlic and dried or fresh peppers in water(your favorite kind of pepper)for 30-ish minutes then cook the meat in that bro...

A little advice about mixing masa: add the lard to your dry ingredients and mix very well by hand. Begin adding your meat broth a little at a time until you get peanut butter consistancy, and to...

A cultural note for everyone who says the tamale recipes take too long. Traditionally a family will have a "tamalada"- a get together where family will work together assembling the tamales. Ma...

This was my first attempt at making Tamales. Instead of combining the masa, lard, and salt myself, I went to the local Hispanic grocery store and bought a 5lb bag of prepared masa. I put 4 1/2...

This is a good recipe. It's easy, but very time consuming. Instead of steaming the tamales by laying them down in a basket, try inverting a bowl in a large pot and standing the tamales on end ...

This recipe is a good one but two other things should be mentioned when making Tamales, the corn husks must be very clean from the corn silk and when the Tamales are ready to be steamed they sho...

I loved this recipe! It was a bit time consuming, but well worth the effort. Everybody who tried them loved them, even those who have lived in Mexico for a couple of years. I scaled up the meat ...

Well tamales are never easy to make, but this recioe made it not very complicated..thank you! What a wonderful taste to the meat. I simmered the meat in a crock pot overnight, so it made the p...