Welcome to the cozy world of Mexican cuisine, where today, we'll be diving into the delightful delicacy of Beef Tamales. This traditional Mexican dish is a perfect blend of tender beef, flavorful spices, and fluffy masa dough, all wrapped in a corn husk like a little gift waiting to be unwrapped. It's a comfort food that warms the soul, a culinary tradition passed down from generation to generation.
Whether you're having a family gathering, a festive occasion, or just craving some hearty comfort food, these Beef Tamales will take your taste buds on a journey to Mexico right from your own kitchen.
Why This Recipe Works
Our Beef Tamales recipe works for several reasons. Firstly, it's all about authenticity. This recipe stays true to the traditional Mexican method, incorporating ingredients that you would find in any Mexican kitchen, like cumin, garlic, and chili powder. The result is a dish that captures the essence of Mexico and its flavors. The beef is slow-cooked until it's tender and juicy, soaking up all the flavors from the spices. It's then enclosed in a soft, fluffy masa dough, creating a delightful contrast in textures that is simply irresistible.
Secondly, this recipe is versatile and forgiving. You can adjust the spices according to your preference, make it spicier, or keep it mild. If you're new to making tamales, don't worry. This recipe is designed to guide you through every step of the process. And the best part? Leftover tamales are perfect for freezing and make for an easy, delicious meal later on. So, this recipe not only delivers on flavor and tradition but also convenience. That's why our Beef Tamales recipe is one you'll definitely want to try. So, roll up your sleeves, gather your ingredients, and let's embark on this culinary adventure together!
Ingredients
Beef - About 2 pounds of beef brisket or shoulder. This is the primary filling for the tamales. If you prefer a different type of meat, pork or chicken can be used as substitutes.
Corn Husks - Around 25-30 dried corn husks. These are used to wrap the tamales before they're steamed. If unavailable, you can substitute with parchment paper or aluminum foil.
Masa Harina - 4 cups of this special corn flour is needed. It is the base for the tamale dough. In case you can't find it, regular cornmeal can be used, although the texture may be slightly different.
Lard - 1 cup of lard is used to add richness to the tamale dough. If you're looking for a healthier or vegetarian option, vegetable shortening can be a good alternative.
Spices and Aromatics - A mix of chili powder, cumin, garlic, onion, and beef broth will be used to season the beef and the masa. Feel free to adjust these to taste, or use chicken or vegetable broth if you prefer.
Tips
- Soak the corn husks in hot water for at least an hour before you plan to use them. They need to be pliable to wrap the tamales.
- Use a stand mixer to beat the masa dough if available. It should be fluffy like frosting for the best texture.
- Cook the tamales in a steamer basket to prevent them from getting wet. If you don't have a steamer, you can use a metal colander inside a pot with a lid.
- Don't overfill the corn husks. The dough will expand while cooking.
- Leftover tamales freeze well. Just let them cool completely, then store them in a zip-top bag in the freezer.
How to Serve
Tamales are traditionally served as is, straight from the corn husk. However, they can also be accompanied by a variety of sides or toppings to make the meal more substantial and varied.
- Tamales with Salsa: A classic way to serve tamales is with a homemade salsa. This could be a tomato-based salsa, a green tomatillo salsa, or even a spicy habanero salsa for those who like it hot.
- Tamales and Soup: Tamales can be served alongside a bowl of soup such as a traditional Mexican chicken soup or a spicy tortilla soup. The combination of the hearty tamales with a light, brothy soup can be very satisfying.
- Tamales as a Side Dish: While tamales can certainly stand as a meal on their own, they can also be served as a side dish with other Mexican favorites like enchiladas or tacos.
Similar Recipes
Beef Tamales
Ingredients
- 2 pounds beef brisket or shoulder
- 25-30 dried corn husks
- 4 cups masa harina
- 1 cup lard
- Spices and aromatics:
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 cloves of garlic
- 1 onion
- 2 cups beef broth
Instructions
- Soak corn husks in hot water for at least an hour.
- Cook beef with spices and aromatics until tender, then shred.
- Mix masa harina with lard and some beef broth until it forms a fluffy dough.
- Spread masa dough onto the soaked corn husks, then top with the shredded beef.
- Wrap the corn husks around the filling, then steam for about 60-90 minutes until the dough is cooked through and firm. Enjoy your homemade tamales!
Nutrition
Notes
- Soak the corn husks in hot water for at least an hour before you plan to use them. They need to be pliable to wrap the tamales.
- Use a stand mixer to beat the masa dough if available. It should be fluffy like frosting for the best texture.
- Cook the tamales in a steamer basket to prevent them from getting wet. If you don't have a steamer, you can use a metal colander inside a pot with a lid.
- Don't overfill the corn husks. The dough will expand while cooking.
- Leftover tamales freeze well. Just let them cool completely, then store them in a zip-top bag in the freezer.