Beef Tamales With Chili Masa

These homemade beef tamales are a time-honored comfort food meant for sharing and celebrating. Each bite is packed with tender shredded beef wrapped in a soft, savory masa and gently steamed inside fragrant corn husks. Though tamales may look intimidating at first, they transform kitchen time into a hands-on family activity and reward you with a freezer full of deliciousness for weeks to come.

The magic for me is how a few ingredients stretch into dozens of tamales. My kids love “tamale day” because everyone gets to help spread masa. The smell as they steam always takes me back to big holiday kitchens filled with laughter.

Ingredients

• Boneless beef chuck roast: Gives you juicy shreds that hold their flavor well. Look for good marbling in the meat if possible
• Onion: Brings sweetness to the filling. Choose a medium yellow onion for classic results
• Garlic: Gives the beef warmth and depth. Fresh cloves are best for punchy aroma
• Beef broth: Keeps the meat moist as it cooks. A low-sodium version gives you better control over salt
• Chili powder: Delivers bold color and classic tamale flavor. If possible, use a pure chili powder without extra seasonings for better balance
• Ground cumin: Adds earthy depth and heat. Freshly ground is ideal if you have it
• Dried oregano: Gives a subtle herby background. Mexican oregano is most traditional if you find it
• Salt and black pepper: Balance all the savory notes and sharpen the filling
• Corn husks: Essential for making the tamales. Look for whole, intact husks that are soft and flexible after soaking
• Masa harina: Forms the dough around the filling. Select a fine grind labeled for tamales
• Warm water: Brings the dough together
• Vegetable shortening: Makes the dough light and fluffy. High-quality, fresh shortening avoids off-flavors
• Salt: Ensures the masa is deeply savory so the tamale is delicious in every bite

Instructions

Sear the Beef:

Brown the beef in a large pot on all sides to build a deep flavor base. Take your time here so the meat has a rich crust before moving on

Simmer the Filling:

Add chopped onion, minced garlic, beef broth, chili powder, cumin, oregano, salt, and pepper to the pot. Bring everything to a boil then reduce the heat to low. Let it gently simmer covered for two to three hours until the beef is fall-apart tender and deeply fragrant

Shred the Beef:

Remove the cooked beef from the pot using tongs. While it is still hot but cool enough to handle, pull it apart into thin shreds with two forks. Pour a few spoonfuls of the cooking liquid over the shredded beef to keep it moist and flavorful

Mix the Masa:

In a large mixing bowl, combine masa harina with warm water, vegetable shortening, and salt. Work everything together by hand or with a stand mixer until the dough is soft, light, and pliable. It should not stick to your hands but should spread easily

Prepare the Husk:

Soak the dry corn husks in warm water for two hours or until they are fully soft and pliable. Pat each husk dry with a clean kitchen towel before using so the masa will stick

Spread and Fill:

Lay one damp husk on your work area with the wide end facing you. Spread a thin layer of masa in the center using a spoon or your fingers leaving about two inches at the top uncovered. Pile two to three tablespoons of shredded beef in the center of the masa

Fold and Wrap:

Fold the sides of the corn husk toward the center so the masa encloses the filling. Then fold the pointed top down to seal in the filling. Tie each tamale with kitchen twine or a strip of corn husk to keep it closed

Steam the Tamales:

Arrange the tamales upright in a steamer basket over boiling water. Cover them with a damp cloth or extra husks. Steam on medium heat for one to two hours checking often that the water never runs dry. The tamales are ready when the masa pulls away from the husk cleanly and feels firm to the touch

Cool and Serve:

Let the tamales rest for at least ten minutes after steaming to finish firming up. Peel back the husks and serve warm with your favorite salsa or a side of beans

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My favorite part is working with the masa. It always reminds me of my grandmother’s hands expertly patting it flat and layering every tamale with a little extra love. The best memories are made wrist deep in masa and laughter all around the table.

Storage Tips

Store leftover tamales in an airtight container in the fridge where they last up to five days. For longer keeping, freeze tamales individually wrapped in plastic and thaw before reheating. A quick steam or a gentle microwave with a damp towel brings them back to their original soft texture.

Ingredient Substitutions

If chuck roast is not available, brisket or even slow-cooked pork shoulder will work beautifully. Vegetable shortening can be swapped for lard if you want extra richness or even a neutral oil in a pinch. For a vegetarian version, try jackfruit or seasoned beans in place of the beef.

Serving Suggestions

Beef tamales shine on their own but are also fantastic topped with salsa verde, fresh cilantro, or a crumble of cotija cheese on top. I love serving them with pinto beans and a crisp cabbage slaw for the perfect textural contrast.

Cultural and Historical Context

Tamales date back thousands of years in Mesoamerican culture as portable food for festivals, feasts, and travel. Every family has their own variation and tamale-making days often turn into a communal celebration marked by many hands and much anticipation for that first steamy bite.

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Beef tamales are a labor of love, but every step is worth it when you take that warm, satisfying first bite. Enjoy every moment of making and sharing them with your family and friends.

Frequently Asked Questions

→ What cut of beef is best for tamales?

Boneless beef chuck roast is ideal due to its tenderness and flavor when slow-cooked and shredded.

→ How do I keep the masa dough from sticking?

Ensure the dough is moist but not sticky by balancing masa harina and water, and spreading on soaked husks.

→ Can I prepare the filling in advance?

Yes, the shredded beef filling can be made a day ahead and refrigerated, making assembly easier.

→ How do I know when tamales are done steaming?

Tamales are ready when the masa easily separates from the corn husk and feels firm, usually after 1-2 hours.

→ What sides go well with beef tamales?

Serve with salsa, Mexican rice, refried beans, crema, or simple lime wedges for extra flavor.