Beef Tamales With Chili Masa (Print Version)
Shredded beef and masa, wrapped in corn husks and steamed with chili spices for rich Mexican flavor.
# Ingredients:
→ Beef Filling
01 -
900 grams boneless beef chuck roast
02 -
1 onion, finely chopped
03 -
2 cloves garlic, minced
04 -
475 ml beef broth
05 -
60 grams chili powder
06 -
15 ml ground cumin
07 -
1 teaspoon dried oregano
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
→ Masa Dough
10 -
480 grams masa harina
11 -
475 ml warm water
12 -
120 grams vegetable shortening
13 -
15 ml salt
→ Assembly
14 -
24 corn husks, soaked in warm water for minimum 2 hours
# Instructions:
01 -
Sear beef chuck roast in a large pot over medium heat until browned on all sides. Add onion, garlic, and beef broth. Stir in chili powder, cumin, oregano, salt, and black pepper. Bring to a boil, then reduce heat. Simmer covered for 2–3 hours, until beef is fork-tender.
02 -
Remove cooked beef from the pot and shred finely with two forks. Reserve.
03 -
In a large mixing bowl, combine masa harina, warm water, vegetable shortening, and salt. Mix thoroughly by hand or with a stand mixer until a soft, pliable dough forms. Dough should be moist but not sticky.
04 -
Lay a corn husk flat. Spread a thin, even layer of masa dough in the center, leaving approximately 5 cm at the top edge. Place 2–3 tablespoons shredded beef in the center of the masa.
05 -
Fold both sides of the corn husk inward to enclose filling. Fold the top edge down. Tie using kitchen twine or a strip of corn husk to secure.
06 -
Arrange assembled tamales upright in a steamer basket over simmering water. Cover and steam for 60–120 minutes, or until masa is firm and pulls away from the husk easily.
07 -
Remove tamales from steamer and allow to rest a few minutes before serving.
# Notes:
01 -
Soak corn husks well in advance to ensure pliability for assembly.
02 -
For best texture, avoid overmixing masa to prevent dense dough.