• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Beef » Amazing Beef Mexican Tamales

    Published: Dec 12, 2015 Modified: Jun 7, 2023 by Catherine Arena 16 Comments

    Amazing Beef Mexican Tamales

    Share on Social!

    426 shares
    • Facebook
    Jump to Recipe Print Recipe

    These Amazing Beef Mexican Tamales are exactly that, AMAZING!  Made with a succulent beef mixture, surrounded by a fluffy, moist masa dough and topped with a red chile sauce or salsa verde.  Absolutely delicious!  A true Mexican staple and very easy to make!  Easy to follow step by step guide with pictures. 

    Beef Mexican Tamales served on top of plantain leaves on a white platter.

    Friends, I’m not even sure were to begin talking to you about these delicious Mexican Tamales. Why?  Because there is so much to say about them! Mexican Tamales is one of those foods that many of us love but are probably too afraid and hesitant to make because the idea of undertaking something that seems so complicated to make scares us off. But no worries my friends, I’m here to tell you that they are not!  Prior to me ever making tamales, I felt the same way!  I promise you, you will not feel that way after you make them especially after your first time! You will be surprised to see how easy they really are and

    wonder how could you have waited all this time to acquire the nerve to make these.

    But before we get into all that, let’s talk a little bit about these delicious babies.

    Mexican Tamales (Tamales Mexicanos de Carne)

    • Mexican Tamales originated from Mesoamerica which stretches from southern Mexico to Guatemala.
    • Tamales trace back to the Aztecs and the Mayan people as far back as 5000 BC.
    • They are made from masa which is a cornmeal flour and are wrapped in corn husks or plantain leaves and steamed, baked or boiled.  They are commonly served with either a red or green chile sauce (salsa verde).
    • Mexican tamales can be filled with chicken, pork, beef and seafood.  There are also sweet tamales or “tamales dulces” which may or may not have food coloring to give them that look of “sweetness.”  (Here is a recipe from Muy Bueno Cookbook on Sweet Raisin Tamales.)
    • Sweet tamales may have raisins, cinnamon, pineapple, coconut, prunes, jams, dulce de leche, guava, etc.

    Mexican tamales have always been a comfort food for Mexico as well as a food of celebration.  Very commonly served for Christmas, New Year’s and Day of the Dead.  However, they are also a very common family affair for regular celebrations.


    A step by step guide to making Mexican Tamales and recipe follows…

    Carefully separate corn husks and soak in water for at least 40 minutes.  I soaked mine in my kitchen sink.

    Corn husks soaking in water in kitchen sink for the Beef Mexican Tamales.

    In a saucepan heat chiles with onion and garlic with water for 15 minutes or until soft.

    Chile peppers soaking in bowl for the Beef Mexican Tamales

    Once softened, remove stems and seeds.

    Chile Guajillo pepper on wooden cutting board-Beef Mexican Tamales

    After placing chiles, onion and garlic in blender, strain skin and any leftover seeds through strainer to extract sauce.

    Straining peppers through mesh strainer-Beef Mexican Tamales

    After beef has been cooked, shred into smaller pieces.

    Shredded beef for Beef Mexican Tamales

    After chile sauce has been added to beef.

    Shredded beef with chile red sauce in a bowl-Beef Mexican Tamales

    For masa I use Maseca brand, instant corn masa mix.  You can find Maseca corn flour in most local supermarkets in the international aisle.

    Masa Dough for Beef Mexican Tamales

    Your masa should look light and fluffy.

    Masa prepared and ready to make Beef Mexican Tamales

    Spread masa on corn husk.  Place masa towards the left and leaving about 3 to 4 inches masa free from the bottom.

    Masa spread on corn husk for the Beef Mexican Tamales.

    Add beef mixture to center of masa.  Optional: add olives cut in half.

    Savory beef added to masa dough on corn husk with olives on top of beef-Beef Mexican Tamales

    Fold one side of corn husk over and then fold other side over to cover.

    Folding corn husk over masa dough-Beef Mexican Tamales

    After both sides are folded, fold bottom up and tie with strip of corn husk.

    Fully folded tamale on top of a wooden cutting board-Beef Mexican Tamales

    Strip a small piece of corn husk and wrap bottom fold.

    Tamale tied up with corn strip-Beef Mexican Tamales

    Here is an alternative if you do not have a steamer to steam your tamales. Use a big pot and place a smaller pot within it.  Add tamales to smaller pot and add water to bigger pot.  The point here is to have tamales not touch water, just like a steamer would do.  Cook for 1 hour.

    Beef tamales in cooking pot-Beef Mexican Tamales

    Once done unwrap tamale, add sauce and enjoy!

    Fully cooked Beef Mexican Tamales served on top of plantain leaves.


    If you cannot find corn husks or dried chilis in the international aisle of your local supermarket, you can also purchase them through Amazon.

    📖 Recipe

    Beef Mexican Tamales served on top of plantain leaves on a white platter.

    Amazing Beef Mexican Tamales

    These Amazing Beef Mexican Tamales are exactly that, AMAZING!  Made with a succulent beef mixture, surrounded by a fluffy, moist masa dough and topped with a red chile sauce or salsa verde.  Absolutely delicious!  A true Mexican staple and very easy to make!  Easy to follow step by step guide with pictures. 
    4.75 from 8 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Mexican Side Dish
    Cuisine: Mexican
    Prep Time: 30 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 30 minutes minutes
    Servings: 8 makes 16 small tamales
    Calories: 381kcal
    Author: Catherine Arena

    Ingredients

    • 16 corn husks plus one extra husk to make “tie” strips

    OPTIONAL

    • sliced olives

    BEEF

    • 2 to 3 Pounds beef chuck or beef roast cut into 2 inch cubes
    • 4 garlic cloves
    • 1 bay leaf
    • 1 onion quartered
    • salt/pepper to taste

    MASA MIX

    • 2 ½ Cups masa mix I used Maseca Brand `
    • 1 cup vegetable shortening or lard
    • 1 teaspoon baking powder
    • 2 ½ Cups beef broth reserved from cooked beef

    RED SAUCE

    • 7 dry guajillo peppers
    • 3 dry ancho chile peppers
    • 4 dry arbol chile
    • 1 onion peeled and cut into quarters
    • 6 garlic peeled
    • salt to taste
    • broth from peppers

    Instructions

    Beef

    • Cut beef into cubes and season with salt and pepper. In a pot over medium heat add enough water to cover beef.  Add quartered onion and 4 garlic cloves.  Cook for about 2 hours until beef is fork tender. 
      Remove beef and reserve beef broth.  Shred beef with two forks.  Set aside.

    Red Sauce

    • Add dried peppers, quartered onion and 6 garlic cloves to a pot.  Cover with water and cook for about 15 minutes over medium heat until peppers have softened. 
      Remove peppers from pot and reserve broth the peppers were cook in.  Remove stems and seeds.
    • Add all the peppers, onion and garlic to a blender with about a cup of the pepper broth. Blend until smooth. 
      Strain leftover pepper skin and seeds through a thin colander into a bowl.  (Refer to picture in step by step guide) 
      Add salt to taste. 
      When beef is done and shredded, add half the sauce to beef and mix well together.  Set aside.

    Corn Husks

    • Separate 17 husks (from package the corn husks came in) being careful not to break apart since they are fragile when dried. Add corn husks to lukewarm water for about 40 minutes to soften a little. (I put mine in the sink to soak)

    Masa

    • Add masa to a bowl.  Add baking powder and salt.  
      Slowly add beef broth and mix together with a spoon. 
      Add lard to masa mix and beat with a hand mixer until it’s a fluffy texture.

    Making Tamales

    • Rinse and dry corn husks with a kitchen towel. Set aside on tray and top with a damp cloth to keep husks moist.
      Take the extra husk and peel 16 thin strips off with your fingers.  These will be used to “tie” tamales.
    • Place husk on a plate or place in your hand with the narrow end facing you.
      Place a thin layer of masa on husk and leave about 3 inches masa free from narrow end (bottom). Refer to pictures.
    • Add meat to center and add sliced olives if using. 
      Fold one side over and then fold the other side.  (Refer to pictures)
    • Fold narrow end up and tie with a thin strip of husk as shown in picture. 
      Note: top side of tamale will remain exposed.
    • Repeat same process until all tamales are done.

    Cooking Tamales

    • Place tamales in a steamer standing up with the exposed side up. Add about 2 inches of water to pot.  Cover with a lid. 
      Cook for one hour over medium low heat.
    • Tamales are done when masa separates a little from husk around exposed top side.

    Serving Tamales

    • To serve, open tamales onto a plate and serve with remaining red sauce, salsa verde or any good hot sauce.

    Notes

     
    If you do not have a steamer just take a smaller pot and place inside a bigger pot. Place tamales in the smaller pot standing up. Add the water to the bigger pot and cover with lid. Cook the same way as with a steamer. Remember to check water periodically to make sure water has not evaporated.
     
    If you’re not planning on having all the tamales right away, place in a ziploc bag and freeze.

    Nutrition

    Serving: 8 | Calories: 381kcal | Carbohydrates: 31g | Protein: 4g | Fat: 27g | Saturated Fat: 6g | Sodium: 284mg | Potassium: 241mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3.2mg | Calcium: 89mg | Iron: 0.8mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    So when are you going to make some Mexican Tamales?

    More Mexican & Puerto Rican Beef Recipes

    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias
    • Alambres de Res (Beef Kabobs) served on a white platter with a side of corn on the cob.
      Alambres de Res
    • Tallarin Saltado served in two white bowls.
      Tallarín Saltado

    Subscribe

     
     

    Reader Interactions

    Comments

    1. EMA says

      October 20, 2019 at 10:24 am

      Not quite my family’s recipe, but these should be very good. The process takes longer than you might think. When my family makes tamales, it is a grand gathering and we use the “assembly line” technique. Admittedly we are usually making 10 to 15 dozen when we do this. The reader’s comment about testing masa in a glass of water is spot on.

      Reply
      • Cathy says

        October 24, 2019 at 7:52 pm

        Thank you Ema, yes these are quite delicious. I know exactly what you mean about the assembly line! 🙂 We are the same way when we’re making tamales or pasteles! I think this makes it so much more fun and obviously a ton easier. Better yet, once you’re done making dozens of tamales, then you get to feast! Love our traditions so much! And the masa trick is a classic for sure and forever timeless! YUM!

        Reply
    2. Veena Azmanov says

      May 07, 2019 at 12:24 am

      Delicious, flavorful and perfect. My family to relish it all.

      Reply
      • Cathy says

        May 07, 2019 at 12:47 am

        Happy to hear this!

        Reply
    3. Adrianne says

      May 07, 2019 at 12:07 am

      The bay leaf sounds like the perfect ingredient to bring everything together for this recipe. Wow it is so original, I love it. Will have to give it a go!

      Reply
      • Cathy says

        May 07, 2019 at 12:48 am

        Thanks Adrianne!

        Reply
    4. Sarah says

      May 06, 2019 at 11:31 pm

      This looks great! We haven’t tried homemade tamales yet, but have already pinned to give this go. 🙂

      Reply
      • Cathy says

        May 07, 2019 at 12:49 am

        Great to hear!

        Reply
    5. Jessie says

      May 06, 2019 at 10:44 pm

      I LOVE Tamales but I have always been so scared to try and make them. I am saving your post so that I can finally give these a try! The mix of flavors that you have used in this sound so good!

      Reply
      • Cathy says

        May 07, 2019 at 12:53 am

        Jessie you will be shocked at how easy these are to make! And so delicious! Let me know how it goes!

        Reply
    6. Anita @ Daily Cooking Quest says

      May 06, 2019 at 10:15 pm

      Never thought of making my own tamales. And I love that they can be made ahead and freeze for several months. Thanks for sharing.

      Reply
      • Cathy says

        May 07, 2019 at 1:02 am

        Yes Anita I love that also! Makes it so easy to have a tamale snack, lunch or dinner any time!

        Reply
    7. IFortuna says

      December 21, 2017 at 12:32 pm

      These look delicious, however, we always use pork. We never use garlic though in any of our Mexican food. Our Mexican family does not use garlic either.
      Also, there is a way to see if your masa is the right consistency. Make a little ball and set it in water. It should float. This way you know it is light enough to use.
      One other thing, vegetable shortening is not lard. Lard is made from pork and it the best to use for tamales.

      Reply
      • Cathy says

        December 22, 2017 at 4:21 pm

        Hello IFortuna!

        Yes these are pretty delicious!

        Yes, I loveeee pork tamales, absolutely one of one favorites! I understand about the garlic, there are some people who love their “meat” flavored with garlic and others who do not. I know a few of my friends who use powdered garlic and some who use fresh garlic, I prefer fresh garlic.

        Sorry!! I wasn’t suggesting that vegetable shortening was lard, I was suggesting “or lard.” A lot of my readers do not easily have pork lard available so I included vegetable shortening for this recipe. I guess it’s something I need to make clearer. Pork “lard” is actually on my calendar schedule of recipes, that I want to share with my readers so they also have that option which yes I absolutely agree, lard is best for tamales with the added flavor and deliciousness it offers.

        I also know this tip for the “masa,” thanks for the reminder! I will add this to my post.

        Thank you for your comment and input.

        Reply
    8. Tom white says

      December 21, 2017 at 9:53 am

      Can you make ahead of time and freeze?
      Thanks
      Tom White
      ssttwhite@bellsouth.net

      Reply
      • Cathy says

        December 22, 2017 at 3:39 pm

        Hey Tom!

        Yes you can make tamales ahead of time and freeze. You can make them and freeze them raw or precooked. To freeze them raw, just place them in a freeze tight container or freezer ziploc bag and cook them for one hour, the same way you ordinarily would when ready to make. Or you can make them, precook them, freeze them and when you’re ready to eat, thaw a little in the refrigerator and cook them in a steamer for about 20 minutes.

        Also, tamales last about 4 months in freezer.

        Hope this helps, let me know if you have any other questions. Thanks for stopping by!

        Reply
    4.75 from 8 votes (2 ratings without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.