Easy Beef Tamales Recipe: How To Make Them In Just 5 Steps

If you’re craving the authentic flavors of Mexico, there’s no better dish than homemade beef tamales. Follow our step-by-step guide to master this culinary delight and impress your family and friends.

Ingredients for a Dozen Tamales:

For the Masa (Dough):

• 2 cups masa harina
• 1 teaspoon salt
• 1 1/2 cups warm water

For the Beef Filling:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes
• 1 (10-ounce) can tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Sauce:

• 1 (10-ounce) can enchilada sauce
• 1/2 cup beef broth

For Wrapping:

• 12 corn husks, soaked in warm water for at least 30 minutes

Step-by-Step Instructions:

1. Prepare the Masa:

• In a large bowl, combine the masa harina and salt. Gradually add the warm water while mixing until a dough forms. The dough should be pliable and not too sticky.

2. Make the Beef Filling:

• In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
• Add the onion and garlic to the skillet and cook until softened.
• Stir in the diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.

3. Spread the Masa:

• On a clean surface lined with plastic wrap, spread a thin layer of masa (about 1/4 inch thick) into a rectangular shape.

4. Add the Filling:

• Place a spoonful of the beef filling in the center of the masa. Spread it out into an even layer, leaving about 1 inch of space around the edges.

5. Roll and Tie:

• Carefully roll up the masa, enclosing the filling. Tie the ends of the corn husk with kitchen twine to secure it.

6. Steam the Tamales:

• In a large steamer or tamale pot, fill the bottom with water to about 1 inch deep.
• Place the tamales in the steamer and cover with the lid. Bring the water to a boil, then reduce heat to low and steam for 2-3 hours, or until the masa is firm and the filling is cooked through.

7. Serve Hot:

• Once the tamales are done, carefully remove them from the steamer and let them cool for a few minutes before serving. Serve them with your favorite toppings, such as shredded cheese, sour cream, and salsa.

Tips for Perfect Tamales:

• Use fresh corn husks for the best flavor and texture.
• Don’t overfill the tamales, as they may burst during steaming.
• If the masa is too dry, add a little more water. If it’s too wet, add a little more masa harina.
• Let the tamales cool slightly before unwrapping them to prevent the masa from sticking to the husks.

Variations:

• Chicken Tamales: Substitute the ground beef with shredded chicken.
• Pork Tamales: Use ground pork instead of beef.
• Vegetarian Tamales: Omit the meat and add your favorite vegetables, such as beans, corn, or zucchini.
• Sweet Tamales: Fill the masa with a mixture of fruit, sugar, and spices.

Finishing Touches:

• Toppings: Serve the tamales with a variety of toppings, such as shredded cheese, sour cream, salsa, guacamole, and lettuce.
• Sauce: Drizzle the tamales with a flavorful sauce, such as enchilada sauce, mole sauce, or salsa verde.
• Sides: Pair the tamales with your favorite Mexican sides, such as rice, beans, or a side salad.

Answers to Your Most Common Questions

Q: How can I prevent the tamales from sticking to the husks?
A: Make sure the corn husks are soaked properly and that the masa is not too wet.

Q: Can I make the tamales ahead of time?
A: Yes, you can prepare the tamales up to 2 days in advance. Store them in the refrigerator until you’re ready to steam them.

Q: How long can I store the tamales?
A: Cooked tamales can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.