Tender Beef Tamales with Spiced Masa and Corn Husks (Print version)

Tender beef tamales filled with red chile shredded beef and wrapped in soft spiced masa inside soaked corn husks.

# Ingredients:

For the beef and broth

01 - 2 1/2 lb (1.1 kg) beef chuck roast, cut into 3-inch pieces
02 - 1/2 medium white onion
03 - 4 garlic cloves, smashed
04 - 2 bay leaves
05 - 1 teaspoon kosher salt, plus more to taste
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon black pepper
08 - 6 cups (1.4 L) water or low-sodium beef broth

For the red chile sauce

09 - 6 dried guajillo chiles, stemmed and seeded
10 - 2 dried ancho chiles, stemmed and seeded
11 - 2 garlic cloves
12 - 1/4 small white onion
13 - 1 teaspoon Mexican oregano
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon kosher salt
16 - 1 1/2 cups (360 ml) warm reserved beef broth

For the spiced masa

17 - 4 cups (460 g) masa harina for tamales
18 - 2 teaspoons baking powder
19 - 1 1/2 teaspoons kosher salt
20 - 1 teaspoon ground cumin
21 - 1 cup (200 g) lard or vegetable shortening, softened
22 - 2 1/4 cups (540 ml) warm reserved beef broth, plus more as needed
23 - 1/2 cup (120 ml) red chile sauce

For wrapping and serving

24 - 24 dried corn husks, plus a few extra for tearing into ties
25 - Salsa roja, salsa verde, crema, or cilantro for serving, optional

# Instructions:

01 - Add beef, onion, garlic, bay leaves, salt, cumin, pepper, and water or broth to a large pot. Simmer gently, covered, for 2 1/2 to 3 hours until the beef shreds easily. Strain and reserve the broth.
02 - Rinse the corn husks, then cover them with very hot water. Weigh them down with a plate and soak for at least 45 minutes until flexible.
03 - Toast the dried chiles in a dry skillet for a few seconds per side until fragrant. Soak in hot water for 20 minutes, then blend with garlic, onion, oregano, cumin, salt, and warm beef broth until smooth. Strain if needed.
04 - Shred the cooked beef and discard tough pieces. Simmer it with about 1 cup of the chile sauce for 8-10 minutes until juicy and well coated. Reserve 1/2 cup chile sauce for the masa.
05 - Whisk masa harina, baking powder, salt, and cumin in a bowl. Beat lard or shortening until light, then add the dry masa mixture, warm broth, and reserved chile sauce. Mix until soft and spreadable, adding more broth as needed.
06 - Place a softened husk smooth side up. Spread 2-3 tablespoons masa over the wide half, leaving a border. Add 1-2 tablespoons beef filling down the center, fold the sides over the filling, and tuck up the narrow end.
07 - Stand tamales open side up in a steamer basket over simmering water. Cover and steam for 75-90 minutes, adding hot water as needed, until the husk pulls away from the masa cleanly.
08 - Turn off the heat and let the tamales rest for 10-15 minutes before serving. Serve hot with salsa, crema, or cilantro if using.

# Good to know:

01 - Makes about 18 medium tamales.
02 - The beef filling can be made up to 2 days ahead.
03 - Steam from frozen until hot through, about 25-35 minutes.

Back