beef tamales

Beef tamales (Tamales de Picadillo) can be a perfect alternative if you want to try something other than pork or chicken tamales. This time, we will be making a delicious recipe for tamales with ground beef, called “Tamales de Picadillo”.

Beef Tamales

Ancho peppers (seeds and veins removed.)

Guajillo peppers (seeds and veins removed)

vegetable oil

lb. Ground Beef (85/15 grass-fed beef has

Salt

¼ tsp. ground pepper

¼ of a medium-size white onion (chopped)

garlic

potatoes (diced (about one medium-size potato))

carrots (diced)

lard (253 grams, or 1¼ cup)

masa harina for tortillas (13.7 oz, or 390 grams)

chicken broth

Corn husks (plus 10 extra for lining the pot)

Place the clean peppers in a medium size saucepan along with 3 cups of water. Turn the heat to medium high. Once the water comes to a boil, turn the heat off and let the peppers soak in that water for 15 minutes. This will allow the peppers to soften. In case they still don’t look soft after the 15 minutes, leave them in for another 5 minutes.

While the peppers are soaking, season the ground beef with salt and pepper and mix well. Heat the vegetable oil in a large skillet at medium-high heat. Once the oil is hot, add the meat and fry it at medium heat. Cook the meat for about 5 minutes, then stir in the chopped onion and minced garlic. Keep cooking for 1 more minute.

Cooking ground beef with dried pepper sauce for Authentic Mexican Tamales.

Add the diced carrots to the skillet and cook for 4 minutes. After that time, stir in the potatoes and keep cooking for about 8 more minutes

At this time, remove the peppers from the soaking water and place them in your blender with ½ cup of the soaking water or clean water. Process the peppers and water until you have a smooth sauce.

Using a strainer, pour the sauce into the skillet. The strainer will catch the leftover bits and pieces from the pepper skins. Stir and check the sauce for seasoning, and add salt if needed. Keep cooking for about 5 more minutes, until the vegetables are cooked. Make sure you do not overcook the vegetables, since they will keep cooking when you steam the tamales. Make sure that the potatoes still have some shape to them, otherwise they will disintegrate when you cook the tamales.

For the filling:

Take the husks out from their package, separate them, and remove any corn silk that they might have on them. Inspect the husks and discard any that are damaged or have holes in them.

Place the husks in a warm bath of hot or warm water to soak for 30 minutes. You can do this in a large pot, a large bowl, or in your kitchen sink. This step will help to soften the husks so that they are pliable when you’re assembling the tamales.

For the cornhusks:

In a large bowl, beat the lard until it changes to a lighter color. You can do this step with your mixer or by hand.

Slowly add the corn masa harina, and then add the chicken broth. Mix well, taste, and season with salt. Beat until all the ingredients are well combined and the dough is light and spongy.

For the dough:

Remove the husks from their warm water, then shake them dry or dry them with a kitchen towel. You want to remove any excess water they might have.

Place one cornhusk on your work surface, with the wide end facing towards you. Spread about 2-3 tablespoons of dough in the center, but closer to the bottom of the cornhusk. Use a spoon or plastic spatula to spread the dough out evenly.

Top with 2 tablespoons of the ground beef filling in the center of the dough. Fold one side of the husk towards the center, then fold the other side towards the center, too. Finally, fold the narrow end towards the center. Repeat this process with remaining husks, dough, and filling.

Assembling the tamales:

Place the tamales on a tray while you’re finishing up with the rest of the assembly process.

To get your pot ready for steaming, add 3 cups of hot water into the pot and place the steamer rack inside.

Place a layer of cornhusks on the steamer rack, then place the tamales on top of that in a standing position. Next, cover the tamales with another layer of the cornhusks and a dish towel. Finally, place the lid on the pot.

Steam the tamales over medium heat for about 60 minutes, or until the corn husk easily separates from the dough (you’ll have to pull a tamale out of the pot to test this). During the steaming time, check the steamer to see if it needs more water (be careful when removing the lid). When the tamales are done, wait for 10 minutes so that the dough can firm up. Serve the tamales while still hot.

Cooking the tamales:

Beef Tamales cooked in the Instant Pot in half the time. Along with masa made with bacon drippings and filled with a flavorful shredded beef.

Shredded Beef Tamales Recipe

bag Corn Husks (You'll need at least 16 husks)

Cups Fine Mexican Corn Flour (Masa)

Baking Powder

Salt ((taste the masa

½ Cup Filtered Bacon Drippings (or use Avocado oil, Olive Oil,

Cups Beef Broth (Low Sodium and make sure the broth is warm.)

Cups Cooked Red Shredded Beef (See Notes)

Cook your filling first and allow it to cool before assembling. I prefer to make my filling the day before. Then continue with recipe.

Rinse corn husks and place in a pot of water on the stove and bring to a boil, once boiling turn off the heat. Let corn husks soak for 20-30 minutes until they are soft and pliable. Remove from water and allow the husks to dry off. I also like to wipe them off with a clean kitchen towel.

Corn Husks

In a stand mixer with a paddle attachment, add masa (corn flour), salt, baking powder, and filtered bacon drippings. If you do not have bacon drippings, then use oil or lard (manteca). Begin mixing on low speed to incorporate.

Gradually add in warm beef broth as the mixer is still going on low speed. Once all the broth is added increase speed to medium. Keep mixing and scraping down the sides of the bowl every few minutes until a soft smooth dough forms. Taste a little bit of masa for seasoning. If more salt is needed, add salt and mix the dough again.

If making tamales right away then set aside, otherwise cover with plastic wrap or a towel and place in the fridge until ready to use.

Masa

Take one dried corn husk and place it on a work surface. If the husk is too small then overlap 2 husks together.

Spread an even layer of masa in the upper middle of the husk. Add shredded beef filling to the middle.

Fold both sides to meet in the middle, then fold the bottom end up to the top of the tamale. Place in a dish until all the tamales are assembled.

Assembling the Tamales

Instant Pot Method: Add 1 cup of water to the instant pot and place the trivet or a steamer basket inside. If cooking multiple batches, add 1 cup of water each time.

Place tamales standing up in the instant pot. If you are using the trivet, you can place a piece of foil with holes on top of the trivet so the tamales don&#39;t touch the water. If you are filling the entire instant pot, they will be more supported. Otherwise place a ramekin in the middle if the pot is not full.Also make sure the tops of the tamales are not touching the lid, otherwise the pot won&#39;t come to pressure.

Set the timer to high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.

Remove the steamer basket and allow the tamales to cool for at least 15 minutes before serving. The husk should easily remove from the tamal.

Steam the Tamales (see notes for stovetop method)

https://www.youtube.com/watch?v=sPGxrA8Yqho

Beef Tamales cooked in the Instant Pot in half the time. Along with masa made with bacon drippings and filled with a flavorful shredded beef.

Recipe, Instructions, and option to Print: https://thaicaliente.com/instant-pot-beef-tamales/
Red Shredded Beef Recipe: https://thaicaliente.com/mexican-pot-roast-instant-pot-slow-cooker/

Salsa verde chicken tamales and masa made with Avocado oil:
https://thaicaliente.com/easy-instant-pot-tamales/

Storing the Tamales: Once the tamales are completely cooled, leftovers can be stored in a zip top bag in the fridge for 4 days or in the freezer for a couple months.

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Instant Pot Shredded Beef Tamales

Beef Tamales: Tender, flavorful, and steamed in tradition, these tamales bring the comforting taste of home with every bite.

lbs boneless beef chuck roast

Liberally kosher salt

black pepper

water

white onion

garlic (slice end off)

tsp dried Mexican oregano

whole allspice

bay leaves

guajillo chiles (seeded, stemmed)

ancho chiles (seeded, stemmed)

puya chiles (stemmed)

onion

cumin seeds

To taste kosher salt

instant corn masa harina

2½ tsp kosher salt (or

tbsp baking powder

pork lard

avocado oil

chile sauce

beef broth

1½ lbs corn husks (about 60)

Avocado oil (as needed)

Pork lard (as needed)

Kosher salt (as needed)

Pat the beef dry with paper towels, then cut it into large chunks. Season all sides generously with kosher salt and black pepper.

Prep the Meat

Set the Instant Pot to Sauté (High). Melt 2 tablespoons of oil and sear the beef until deeply browned.

Pour in 12 cups of water (without exceeding the Max line), then add the onion, garlic, oregano, allspice, and bay leaves.

Lock the lid and cook on High Pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

Turn off the pot. Skim off and discard any excess fat from the broth. Remove the meat, shred it, and strain the broth. Set both aside for later use.

Instant Pot- 8qt

Cut the guajillo, puya, and ancho chiles into smaller pieces.

In a large saucepan, heat 2 tablespoons of lard over medium heat. Sauté the onion and garlic until slightly softened. Add the oregano and cumin, and cook for about 1 minute until fragrant.

Add the dried chiles and lightly toast for 30 seconds to 1 minute, stirring constantly to prevent burning, until fragrant. Pour in 5 cups of the reserved beef broth and bring to a gentle simmer. Turn off the heat and let the chiles hydrate for 10–15 minutes, or until fully softened.

Transfer the chile mixture to a blender and blend until completely smooth. Strain if needed to remove any large pieces.

Reserve 1 cup of the sauce for the masa and set the rest aside for the filling.

Hydrate the Peppers

Heat 1 tablespoon of oil in a large saucepan over medium-low heat.

Carefully pour in the chile sauce, stirring to combine. Bring it to a gentle simmer and cook for 10–15 minutes, or until the sauce thickens and deepens in color.

Add the shredded beef and stir until evenly coated. Season with salt to taste, then cook for 2–3 minutes, just until heated through. Remove from heat and let it cool down before assembling the tamales.

Make the Filling

Sort through the corn husks, choosing medium to large ones without holes or dark spots. Set aside the imperfect husks for lining the steamer or covering the tamales.

Soak the husks in warm to hot water for 15–30 minutes, or until softened and pliable. Use a plate to keep them submerged.

Rinse well, removing any remaining corn silk, then drain and pat dry with paper towels.

Corn Husk Prep

In a large bowl, whisk together the corn masa harina, baking powder, and kosher salt until evenly combined.

In a stand mixer fitted with the paddle attachment, beat the lard on medium to medium-high speed for 3–5 minutes, until smooth, light, and fluffy. Scrape down the sides and bottom of the bowl.

Add the dry masa mixture in three portions: For the first addition, pour in ½ cup of avocado oil and a small amount of the warm beef broth to help it come together. Mix on low speed until fully combined.

Second addition: Add the reserved 1 cup of red sauce, then gradually pour in about 1 cup of broth in a thin, steady stream along the side of the bowl — just enough to keep the mixer running smoothly. The dough will start to loosen as it hydrates.

Add the last portion of masa, along with a bit more broth. Continue mixing on low speed while gradually pouring in the remaining broth until the dough is soft, smooth, and spreadable, similar to thick hummus. The total amount of broth used for the masa should be about 4–5 cups.

Stop adding broth once you reach the right consistency — the amount may vary depending on the broth’s temperature or the brand of masa.

Once the dough feels right, taste and adjust the salt if needed (I added about ½ teaspoon kosher salt). Then mix on medium speed for about 5 minutes until everything is fully combined.

If the masa ever feels too firm, mix in a splash of warm broth or water. Keep in mind that the broth contains salt.

Make the Masa

Using the smooth side of a corn husk and a flexible spatula, spread about ⅓ cup to 6 tablespoons of masa in an even layer, depending on how thick you prefer your tamales, leaving space at the wide bottom and along the sides. Spread it slightly past halfway toward the narrow top.

Spoon a generous amount of filling down the center, leaving room on the sides. Seal the edges by bringing the sides of the husk over the filling, then fold and roll tightly. Fold the narrow top downward, tucking the flap underneath to keep it closed.

Place the finished tamal on a half sheet pan and repeat with the remaining husks.

Assemble the Tamales

Use a large steamer pot and add enough water to reach just below the rack, making sure it doesn’t touch the tamales. Line the rack with extra corn husks, using imperfect ones if needed.

Turn the heat to medium-high and begin bringing the water to a boil. Be careful with the steam.

First, pair two tamales back-to-back with the flaps facing each other to keep them secure and upright. Then, place the pair in the steamer with the open ends facing upward.

Once all the tamales are arranged the same way and snugly in place, tuck and cover them with the remaining husks to prevent water from dripping onto the tamales during steaming.

Once the water is boiling, cover the pot, reduce the heat to medium-low, and steam on a gentle simmer for 75–90 minutes, or until the masa is fully cooked. Check occasionally and add more hot water as needed to maintain the level below the rack.

To test for doneness, remove one tamal and let it cool for 10–15 minutes. It should release easily from the husk, hold its shape, and no longer taste like raw masa.

Turn off the heat, keep the pot covered, and enjoy your tamales!

Cook the Tamales

This recipe is wonderful! The instructions are so easy to follow and the results are delicious. I served the tamales with homemade salsa verde over the top. The entire family loved them.

https://www.youtube.com/watch?v=WqB2UqiqFg8

#tamales #beef #mexicanfood 
Tender, flavorful, and perfectly seasoned — these soft beef tamales melt in your mouth! I’ll show you step by step how to make them, from the rich, flavorful filling to the perfectly tender masa. A true taste of Mexican tradition in every bite.

🖨️ FULL PRINTABLE RECIPE
Beef Tamales: https://villacocina.com/beef-tamales/

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✦ Beef Tamales Recipe ✦
→ Cook the Meat
4 lbs boneless beef chuck roast 
Liberally, kosher salt and ground black pepper 
12 cup water 
½ white onion
1 head garlic, slice end off 
1 tsp dried Mexican oregano : https://amzn.to/3iqaO8O  
1 tsp whole allspice : https://amzn.to/3S8L69g 
3 bay leaves : https://amzn.to/2Ur5f23 

→ Chile Sauce
12 guajillo chiles, seeded, stemmed: https://amzn.to/3FKGbrW
4 puya chiles, seeded : https://amzn.to/4okLHoe
2 ancho chiles, seeded, stemmed: https://amzn.to/3OgVQ4g
½ white onion, diced 
6 garlic cloves, peeled 
1 tsp dried Mexican oregano 
½ tsp cumin seeds : https://amzn.to/3HHFIVB
To taste kosher salt : https://amzn.to/4mWKwL9

→ Masa (Dough)
6 cups instant corn masa harina (white):  https://tidd.ly/48WeZ8n
2½ tsp kosher salt, or to taste
1 tbsp baking powder : https://amzn.to/3JBfzK6
1 cup pork lard : https://amzn.to/3UDGSd0
½ cup avocado oil : https://amzn.to/34oS6f1
1 cup chile sauce 
4-5 cups warm beef broth

→ Additional 
1½ lbs corn husks (about 60) : https://amzn.to/3bEO0Tk
Avocado oil, as needed 
Pork lard, as needed

Reheating tamales: https://youtu.be/3FemQSvFT2U

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How to Make Soft, Melt-in-Your-Mouth Beef Tamales

These red tamales (tamales rojos de res) are made with SUPER tender meat in a flavorful red salsa, wrapped in perfectly moist &amp; fluffy masa (corn dough).

Red Beef Tamales (Tamales Rojos)

pack Corn husks (You need enough corn husks

lbs bone-in chuck roast (if you can't find it, boneless chuck roast is fine!)

tbsp kosher salt

tsp black peppercorn

water beef

chile guajillo (dried guajillo chili pepper)

chile ancho (dried ancho chili pepper)

chile de arbol (optional, spicy!)

tomatillos (husked & rinsed)

salt

tsp cumin

tbsp Knorr chicken bouillon

beef broth (from the boiling beef)

tbsp rendered pork fat (lard) (for frying the salsa)

lbs masa preparada ((corn dough prepared for tamales))

brown rendered pork fat (lard) (use ⅓ cup if you prefer tamales with less lard)

tsp baking powder

½ tsp kosher salt

salsa roja

Begin by soaking your corn husks in hot water to soften (or overnight with room temp water). Change this water a few times to rinse the husks while you&#39;re making the tamales.

To a stockpot, combine the chuck roast, kosher salt, black peppercorns, onion, half head of garlic, bay leaves, and enough room temperature water to cover the beef. *Please use a pot larger than the one photographed here- this was too small and I ended up moving it into a bigger pot.

Bring to a gentle boil. Skim off any scum and excess oil that float to the surface, then reduce the heat to a gentle simmer (NOT a rolling boil!), covered for 2 to 2 ½  hours. Add water as needed, if too much evaporates. *Tip: Once you cover the pot, the heat will naturally increase so make sure you check the strength of the simmer a couple minutes after you have covered it with a lid. You may need to adjust the heat. You don&#39;t want the water to boil too hot, or the beef will be tough and dry.

Remove the beef from the pot and let it cool. Once cooled, shred the beef, but don&#39;t over-shred into super thin strips or your tamales will have a mostly mushy texture. Make sure you throw away any pieces of rubbery membrane &amp; connective tissue. Then cover with aluminum foil and set aside so it doesn&#39;t dry out.*We just spent a lot of time creating a super flavorful beef broth, and a lot of it. You won&#39;t need it all for this recipe, so if you want to have some of this beef broth on hand in your kitchen, now is the time to reserve some before adding the dried chilis to the remaining broth. But make sure you leave at least a few cups of broth to boil the dried chilis &amp; tomatillos, and to reserve some for the salsa.

Reserve 1/2 cup of the beef broth for the salsa and masa (skim off the fat at the top if there is a lot), and set it aside for later. You&#39;ll only need 1/4 cup for the masa, but keep a little extra just in case you&#39;ll need more broth to loosen the masa.

Beef &amp; Broth

Remove the stem and seeds from the dried chilis. If you have a low spice tolerance, don&#39;t use the chile de arbol, those are very spicy!

To the leftover broth in the pot, add the dried chilis and tomatillos. Cover and gently boil for 10 minutes.

Combine the softened chilis, tomatillos, raw garlic cloves, salt, cumin, Knorr chicken bouillon, and 1¼ cups of the chili/beef broth in the blender. Blend for 1-2 minutes or until smooth. Taste the salsa and add salt if needed.

Strain the sauce well and discard whatever is left over. You don&#39;t want these pieces of chili getting stuck in your teeth!

Reserve 1/3 cup of salsa for the masa and set this aside.

Salsa Roja

Melt 1 tbsp of lard in a saute pan over medium heat.

Carefully pour the rest of the salsa (about 3 cups) into the pan, and fry the sauce for a couple minutes.

Mix in the shredded beef and cook over medium low heat for 5-10 minutes.

Add salt to taste (I added about 1 tsp), then turn off the heat and cover.

Filling

Melt ½  cup of lard (or ⅓ cup if you prefer less lard) in a saucepan over the stove until it just starts to smoke. I&#39;m not 100% sure why, but my Tia says that your lard needs to be smoking to make great tamales. Let the lard cool down a little before adding to the masa.

Combine 1/3 cup of salsa roja and 1/4 cup warm broth in a measuring glass or cup.

To a stand mixer or mixing bowl with a electric hand mixer, combine the masa preparada, warm lard, baking powder, and salt. Mix on medium speed until well combined (about 5 minutes) then set the speed to low to slowly incorporate the salsa/broth mixture. Once fully combined, increase the speed to medium-high again for 5 to 10 minutes.If you don&#39;t have and electric mixer, you can just use your hands but it will take a bit longer- about 25 minutes total.

You&#39;ll know the masa is ready once it is light &amp; fluffy. My Tia never did the &quot;float test&quot; but I think it is really helpful in determining whether your masa is ready. Drop a coin sized amount into a glass of water. If it floats, your masa is ready. If it sinks, your masa may need some more beef broth and/or lard mixed into it.*The masa photographed here is from my green chicken tamales float test- your masa should be a reddish color!

To taste test your masa for salt, microwave about 1 tablespoon of masa for 20-30 seconds. You want the masa to be just a bit over-salted, as they will lose some saltiness while steaming.

Cover and let your masa rest for 20 minutes before you begin spreading it onto the corn husks.

Steam the Tamales

Using a bench scraper or spoon, spread the masa evenly onto the corn husks, Make sure you spread it on the smooth side, not the ribbed side (look closely, it can be hard to tell). I prefer a thinner masa, but feel free to make yours to your liking!

Add the cooked beef in salsa roja (cooled down). The amount I have is almost pushing it too far- careful not to overfill, especially if you have thinner masa.

Fold one side of the husk over the filling so the masa wraps around it, then fold the other side over to enclose the masa and filling completely. Fold the narrow bottom end of the husk up toward the center. This creates a little pocket to hold everything together. Then stack them at an angle so they hold their shape while you fold the rest. *If desired, tear a thin strip of corn husk and use it to tie the tamale, securing the folded bottom. This is also helpful for identifying different types of tamales if you&#39;re making more than one kind.

Assemble Tamales

Fill the bottom of a large steamer pot (or large pot) with water. Make sure the water level is below the steamer basket or rack—you don’t want the water to touch the tamales. Place the steamer basket or rack inside the pot, then cover the bottom with some corn husks. Stand the tamales upright in the steamer with the open ends facing up. Lean the tamales against each other to keep them standing; this prevents them from falling over. If you don’t have enough tamales to fill the pot, use a ball of foil or extra corn husks to help prop them up.

Place any leftover corn husks on top of the tamales. I like to tuck the thin ends behind the tamales on the outer perimeter to make sure no water drips back down onto them while steaming.

Wrap a towel around the lid of the pot to collect water so it doesn&#39;t drip down the sides onto the tamales. Make sure the towel is securely tied at the top. I also put a weight on top of the lid so less steam escapes. Bring the water to a boil over high heat. Do NOT walk away from the tamales at this point! Wait for it to start boiling, then reduce the heat to medium-low to maintain a gentle steam.

Let the tamales steam for 50 minutes to 1½ hours , or until the masa pulls away from the corn husks easily. The time depends on how many you are steaming. I would start checking at the 50 minute mark. Every 20–30 minutes, carefully check the water level to ensure the pot doesn’t boil dry. I do this by listening closely to the pot- you can hear if there is water simmering.

The tamales are done when the masa easily pulls away from the corn husks. They masa may look undercooked, this is because you MUST let them rest for 10-15 minutes so the masa can set.

That&#39;s it! I like my tamales with sour cream and lettuce. You may use some of the reserved salsa as well, but these tamales typically do not need extra salsa.

Steam the tamales

You seriously have the best recipes! Thank you so much! This red sauce is 🔥

My Mexican husband loves the flavor so that’s a win. It is my first time making tamales ever and the instructions were helpful. I wish the masa preparda was measured in cups as I don’t have a food scale. I also wish it mentions to let the lard cool or not.

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The most viewed beef tamales recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine