Enjoy making and eating traditional Mexican Beef Tamales. A step-by-step recipe that's simpler than you think. Perfect for a family gathering or a fiesta!
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!
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.