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How to Make Homemade Beef Tamales - A Step-by-Step Guide

Tamales are a beloved and iconic Mexican dish that is enjoyed all over the world. These flavorful little bundles of joy are made with masa (a corn-based dough) and filled with a variety of tasty ingredients such as meats, cheeses, and vegetables. One of the most popular filling options for tamales is beef, which adds a rich and savory element to the dish. If you've never tried making homemade beef tamales before, you're in for a treat! This recipe will guide you through the process of making ...

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Ingredients

  • 5 pounds ground beef
  • 1 (4 ounce) can chopped roasted green chile peppers
  • 5 teaspoons hot pepper sauce (such as Cholula®)
  • 1 tablespoon kosher salt
  • 4 cloves garlic, pressed, divided
  • 1 tablespoon minced white onion
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 1 (2 pound) package yellow masa flour
  • 2 tablespoons lard
  • 1 teaspoon baking powder
  • 2 cups water, divided
  • 50 dried corn husks
  • 8 ounces grated Chihuaua cheese, or to taste
  • 5 tablespoons chili powder

Information

  • Prep Time: 1 hr
  • Cook Time: 40 mins
  • Total Time: 1 hr 40 mins
  • Servings: 25
  • Yield: 50 tamales

  • Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
  • Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
  • Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
  • Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
  • Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

    • Nutrition

    375 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Cholesterol: 66mg
    • Sodium: 454mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 6g
    • Total Sugars: 0g
    • Protein: 21g
    • Vitamin C: 5mg
    • Calcium: 135mg
    • Iron: 5mg
    • Potassium: 348mg

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