Beef Tamales That Taste Like Grandma Made Them

If you’ve ever bitten into beef tamales that were so tender and flavorful they practically melted in your mouth, then you already know this dish is more than food—it’s an experience. For me, tamales have always carried that cozy, homey vibe, like gathering around the kitchen table with family on a chilly evening. And let’s be honest—sometimes we crave a recipe that brings people together, not just fills our plates.

This recipe for authentic Mexican tamales delivers exactly that: rich brisket filling simmered with ancho chiles, nestled in fluffy masa, and steamed to perfection inside corn husks. Yes, it takes time (we’re talking a solid kitchen adventure here), but every hour is worth it when you unwrap that first tamale and the aroma hits you.

So, whether you’re planning a holiday feast, a family get-together, or simply want to impress the crew on taco night, these tamales will make you the hero of the kitchen. Aprons on, friends—it’s tamale time!

Why You’ll Love These Beef Tamales

• Comfort food at its finest: tender brisket with smoky ancho chile flavor.

• A family project: perfect for cooking with loved ones.

• Freezer-friendly: enjoy them fresh or save some for later.

• Naturally customizable: swap fillings or adjust spice levels.

Ingredients You’ll Need

Beef Filling

• 6 lb brisket (2.7 kg)

• 1 onion

• 6 cloves garlic, peeled

• 3 tsp salt

• 6 peppercorns

• 8 dried ancho chiles

• 1 Tbsp cumin seeds

• Water to cover

• 1 lb lard (450 g) or 1 cup canola oil (240 ml for a lighter version)

Masa

• 6 lb fresh masa (2.7 kg) or 4 lb masa harina (1.8 kg)

• 1 lb lard (450 g) or 2 cups canola oil (480 ml)

• 6 tsp salt

• 1 tsp baking soda

• 2 cups beef broth (480 ml, from filling)

Corn Husks

• 3 lb dried corn husks (1.3 kg)

• Hot water to cover

Step-by-Step Directions

 Prepare the Corn Husks

Soak husks in very hot water for several hours (or overnight) until pliable. Drain and pat dry.

Cook the Beef Filling

Cube brisket, then simmer with onion, garlic, salt, and peppercorns for 3 hours until tender. Strain, reserve broth, and chop beef with garlic.

Make the Chile Paste

Simmer ancho chiles and cumin seeds, then deseed and blend into a smooth paste.

Build the Beef Mixture

Sauté chile paste in melted lard/oil for 3 minutes. Stir in beef, garlic, and ½ cup reserved broth. Simmer 10 minutes, season to taste.

 Prepare the Masa

Combine masa, salt, baking soda, broth, and melted lard/oil. Beat 10 minutes until fluffy. Test by dropping a small spoonful in cold water—if it floats, it’s ready.

 Assemble the Tamales

Spread 2–3 Tbsp masa on husk, add 1–2 Tbsp beef filling, fold sides inward, then fold up bottom.

Steam the Tamales

Stand tamales upright in a steamer, cover with a damp towel, and steam 1½–2 hours. They’re done when masa pulls cleanly away from husk.

Cooking Tips for Perfect Tamales

Don’t be scared by the time commitment—it’s mostly hands-off. While the beef simmers, you can prep husks or even sneak in a Netflix break. Here are some pointers:

• Test the masa: If it doesn’t float, just beat it longer. Think of it as a little kitchen workout.

• Add broth gradually: Too much at once can make your masa soupy. Slow and steady wins this race.

• Keep an eye on steam: Refill with hot water as needed. Dry pots = sad tamales.

• Teamwork hack: Tamales are best as a group project. One person spreads masa, another fills, another folds. Like an edible assembly line!

A Little Story from My Kitchen

I’ll never forget the first time I made tamales from scratch. My grandmother insisted we all pitch in—kids included. My job was folding the husks, and let’s just say… not all of mine were Instagram-worthy. But when we sat down together and opened those little corn-wrapped treasures, it didn’t matter.

Now, making beef tamales has become a family tradition in my own home. My kids love unwrapping them like little gifts, and my husband always sneaks a second one before anyone notices. It’s not just about eating—it’s about slowing down, laughing in the kitchen, and sharing something made with love.

What to Serve with Beef Tamales

Tamales are hearty enough to shine solo, but they play so well with others. Here are a few pairing ideas:

• Sides: Mexican rice, refried beans, or a crisp green salad.

• Sauces: Salsa verde or a smoky chipotle sauce adds extra kick.

• Drinks: Horchata for sweetness, margaritas for fun, or a cold cerveza for balance.

• Toppings: A dollop of sour cream or crumbled queso fresco never hurt anyone.

Pro tip: Set up a tamale bar with toppings and sides so guests can mix and match. It’s interactive, fun, and takes the pressure off you to serve a perfect plated dish.

How to Store and Reheat Tamales

Tamales are the gift that keeps on giving. Here’s how to make the most of leftovers:

• Fridge: Store cooled tamales in an airtight container for up to 5 days.

• Freezer: Wrap individually in plastic, then pack in a freezer bag. They’ll keep for 3 months.

• Reheating:

  • Steamer method (best): Steam for 15–20 minutes from fridge, or 25–30 if frozen.

  • Microwave: Wrap in a damp paper towel and heat 2–3 minutes.

  • Oven: Wrap in foil, bake at 350°F for 20 minutes.

Trust me, nothing beats pulling a tamale from the freezer on a weeknight and having a “homemade feast” ready in minutes.

FAQs About Beef Tamales

Can I use a different cut of beef?

Yes! While brisket gives the richest flavor, chuck roast works well too.

Can I substitute the lard?

Absolutely. Use canola oil for a lighter option. Just note that lard adds traditional richness.

Do I have to use ancho chiles?

They give authentic depth, but guajillo chiles make a good substitute.

Can I make these ahead of time?

Yes! Assemble tamales a day before, then steam fresh the next day. Or freeze them uncooked and steam when ready.

What if my masa is too sticky?

Add a little more masa harina to thicken it up.

Wrapping It All Up

Making beef tamales is less about speed and more about the joy of creating something special. Yes, it’s an all-day kitchen project. Yes, your counters will look like a corn husk tornado blew through. But when you sit down to unwrap those steaming bundles and take that first bite? Pure magic.

Tamales connect us—to tradition, to family, and to flavors that never go out of style. Whether you’re keeping the recipe authentic with lard or lightening things up with canola oil, these tamales are bound to become a cherished dish in your home. So gather your crew, roll up your sleeves, and let’s keep this delicious tradition alive.

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