Beef Tamales
October 7, 2026 ⢠0 comments
These classic beef tamales are made with tender shredded chuck roast simmered in a rich ancho chile sauce, wrapped in soft masa dough, and steamed in corn husks until firm and fragrant. The masa is made by whipping lard with masa harina and broth to a smooth, spreadable texture, then layered with the seasoned beef inside soaked husks. Rolled and steamed for about an hour, the tamales come out tender, flavorful, and ready to enjoy fresh or freeze for later.
- Prep Time:
- Cook Time:
- Servings: 36
Ingredients
- (4 pounds) Grass-fed Chuck Roast
- (4 cloves) Garlic
- (3) Dried corn husks
- (4) Dried ancho chiles
- (2 tablespoons) Vegetable oil
- (2 tablespoons) All-purpose flour
- (1 cup) Beef broth
- (2 cloves) Garlic, minced
- (2 teaspoons) Fresh oregano, chopped
- (1 teaspoon) Cumin seeds
- (1 teaspoon) Ground cumin
- (1 teaspoon) Red pepper flakes
- (1 teaspoon) White vinegar
- (To taste) Salt
- (3 cups) Lard
- (1 tablespoon) Salt
- (9 cups) Masa harina
Directions
- Simmer beef and garlic in a large pot of water until tender and easy to shred, about 3½ hours.
- Reserve 5 cups of the cooking liquid, discard the garlic, and shred the beef finely.
- Soak corn husks in warm water for about 3 hours, keeping them submerged until soft and pliable.
- Toast ancho chiles in a dry skillet, then remove stems and seeds and grind them finely.
- In a skillet, brown flour in oil, then stir in broth, ground chiles, spices, vinegar, and salt. Add the shredded beef and simmer for 45 minutes.
- In a large bowl, beat lard and salt until light and fluffy. Mix in masa harina, then gradually add reserved broth until the dough is soft and spreadable.
- Drain the corn husks, spread masa over the top two-thirds of each, and spoon the beef filling down the center.
- Roll the husk from one side, fold the narrow end up, and tie with twine.
- Arrange tamales upright in a steamer basket and steam over boiling water for about 1 hour, until the masa is firm and set.
- Serve hot, letting each person unwrap their own tamale before eating.
