I love how this recipe walks me through every step with clarity and care. From preparing the seasoned beef filling to perfecting the masa dough and folding the tamales just right, it’s easier than it looks. Once they’re steaming away, the aroma alone makes all the effort worth it. These tamales are hearty, comforting, and perfect for making in big batches and sharing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Beef Filling
6 lb brisket
1 onion
6 cloves garlic, peeled
3 tsp salt
6 peppercorns
8 dried ancho chiles
1 Tbsp cumin seeds
Water to cover
½ lb lard (or 1 cup canola oil for a lighter option)
For the Masa
6 lbs masa from tamale factory OR 4 lbs masa harina
½ lb lard (or 2 cups canola oil for a lighter option)
6 tsp salt
1 tsp baking soda
2 cups broth from beef filling
For the Corn Husks
3 lbs corn husks (hojas)
Hot water to cover
Directions
Prepare the Corn Husks
I soak the dry corn husks in very hot water for several hours or overnight to soften them.
Before using, I shake off excess water and pat them dry with a towel.
Make the Beef Filling
I cut the brisket into large chunks and place them in a large pot with onion, garlic, salt, and peppercorns. I cover everything with water and bring it to a boil, then lower the heat and simmer for about 3 hours until tender.
Once cooled slightly, I strain the broth (saving it for the masa) and roughly chop the beef and garlic.
I boil the ancho chiles and cumin seeds in water until the chiles are soft. After cooling, I remove the stems, seeds, and veins from the chiles.
Using a blender or molcajete, I blend the chiles and cumin into a smooth paste.
I melt lard in a pan, add the chile paste, and sauté for about 3 minutes, stirring constantly. Then I add the chopped beef and a bit of the reserved broth, letting the mixture simmer for about 10 minutes until it’s thick and flavorful.
Make the Masa
If using fresh masa, I ask for tamal-style masa at a tortilla shop.
If using masa harina, I follow the package directions using warm water or broth.
I melt the lard and mix it with masa, salt, baking soda, and 2 cups of beef broth.
I beat the mixture for about 10 minutes until it’s fluffy and light. I test it by dropping a small amount into cold water—if it floats, it’s ready. If not, I beat it more, adding a bit more lard if needed.
Assemble the Tamales
I spread a thin layer of masa over the broad side of each softened corn husk, leaving space at the top and bottom.
I spoon about 1 tablespoon of the beef filling into the center.
I fold the sides of the husk inward, then fold up the narrow end to close the bottom, leaving the top open.
Cook the Tamales
In a large tamale steamer or pot, I place a small bowl or foil ball in the bottom and add water to about 1 inch high.
I arrange the tamales upright with the folded side down, packing them gently but securely. I cover the top with extra corn husks, then a kitchen towel or tight-fitting lid.
I steam them over medium heat for 1½ to 2½ hours, making sure there’s always enough water in the bottom.
To check for doneness, I open a tamale—if the husk peels away cleanly and the masa is smooth, they’re ready.
Servings and Timing
Yield: About 40–50 tamales
Prep Time: 1–2 hours (including filling, masa, and assembly)
Cook Time: 1½–2½ hours
Total Time: 3–4 hours (best for a weekend or holiday project)
Variations
Cheese & Jalapeño: Sometimes I fill a few with cheese and strips of roasted jalapeño for a spicy vegetarian version.
Chicken Verde: I use the same masa recipe with shredded chicken and green salsa for a fresh twist.
Sweet Tamales: I swap the beef filling for cinnamon, sugar, and raisins for a dessert version.
Smaller Batch: I cut all ingredients in half if I’m making a smaller batch for the family.
Spicy Red Tamales: I add extra chiles or use chile de árbol for a spicier red beef filling.
Storage/Reheating
Once cooled, I store leftover tamales in the fridge for up to 5 days. For longer storage, I freeze them in airtight containers or bags. When I want to reheat, I steam refrigerated tamales for about 10–15 minutes or microwave them wrapped in a damp paper towel. Frozen tamales take a bit longer to steam—around 25–30 minutes.
FAQs
Can I make tamales ahead of time?
Yes, I often make the filling and masa the day before to save time. I assemble and steam the tamales the next day.
What if I don’t have a tamale steamer?
I use a large pot with a small bowl or foil balls at the bottom, then layer extra husks around and on top to trap the steam.
How do I know if the masa is ready?
I test a small spoonful in cold water. If it floats, the masa is properly beaten and ready to use.
Can I freeze uncooked tamales?
Yes, I freeze them before steaming, then cook straight from frozen, adding extra time to the steaming process.
What’s the best way to soften corn husks?
I soak them in very hot water for at least a couple of hours, or overnight, to make them pliable and easy to fold.
Conclusion
Making Authentic Beef Tamales from scratch is a true celebration of flavor, tradition, and family. While it takes time and care, the process is incredibly rewarding. I enjoy every step—from mixing the masa to folding and steaming each tamale—because I know the result will be delicious and memorable. Whether I’m making them for the holidays or just to reconnect with heritage, these tamales are always worth it.
Learn how to make tender and flavorful beef tamales with traditional masa and rich chile beef filling—just like abuela used to make.
Ingredients
Beef Filling:
6 lb brisket
1 onion
6 garlic cloves, peeled
3 tsp salt
6 peppercorns
8 dried ancho chiles
1 Tbsp comino (cumin seeds)
Water to cover
½ lb lard (or 1 cup canola oil for a healthier option)
Masa:
6 lbs fresh masa (from tamale factory) OR 4 lbs masa harina
½ lb lard (or 2 cups canola oil for a healthier option)
6 tsp salt
1 tsp baking soda
2 cups reserved beef broth
Corn Husks/Hojas:
3 lbs corn husks
Hot water to soak
Instructions
Prepare the Corn Husks:
Soak corn husks in hot water for several hours or overnight until soft. Shake off excess water and pat dry.
Make the Beef Filling:
Cut brisket into large chunks and add to a pot with onion, garlic, salt, and peppercorns. Cover with water, bring to a boil, then simmer for about 3 hours until tender.
Let beef cool in broth, then strain and reserve broth. Chop beef with garlic.
Simmer ancho chiles and cumin seeds in water until softened. Remove seeds and veins. Blend chiles and cumin into a paste.
Melt lard, sauté chile paste for 3 minutes, then add chopped beef. Add ½ cup broth and cook 10 minutes until thick. Season with salt.
Make the Masa:
If using masa harina, follow package directions.
Melt lard. In a large mixer, combine masa, salt, baking soda, broth, and melted lard. Beat for 10 minutes until fluffy. Masa should float in cold water when ready.
Assemble the Tamales:
Spread a thin layer of masa on the wide end of a corn husk (about 3″ x 3½”).
Add 1 Tbsp beef filling to center. Fold sides together, then fold up the bottom 2 inches. Leave top open.
Cook the Tamales:
Fill a tamale steamer or large pot with 1 inch water.
Stack tamales upright with folded bottoms down. Cover with corn husks and cloth or tight-fitting lid.
Steam for 1½ to 2½ hours, refilling water as needed.
Tamales are done when masa easily peels away from husk and is fully cooked.
Notes
Soaking the husks overnight makes them more pliable and easier to fold.
For a vegetarian option, use veggie broth and skip the beef.
Make a large batch and freeze for easy meals later!
