Description

These authentic Beef Tamales bring the comforting flavors of Mexico straight to your table. Tender brisket simmered with smoky ancho chiles is wrapped in fluffy, savory masa and steamed in corn husks until perfectly tender. A true family tradition, these tamales are hearty, flavorful, freezer-friendly, and worth every minute spent making them.

Ingredients

Scale

For the Beef Filling:

6 lb (2.7 kg) brisket, cubed
1 onion
6 cloves garlic, peeled
3 tsp salt
6 peppercorns
8 dried ancho chiles
1 tbsp cumin seeds
Water to cover
1 lb (450 g) lard, or 1 cup (240 ml) canola oil

For the Masa:

6 lb (2.7 kg) fresh masa, or 4 lb (1.8 kg) masa harina
1 lb (450 g) lard, or 2 cups (480 ml) canola oil
6 tsp salt
1 tsp baking soda
2 cups (480 ml) beef broth (from the filling)

For the Corn Husks:

3 lb (1.3 kg) dried corn husks
Hot water to cover

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Instructions

Prepare the husks: Soak husks in very hot water for several hours or overnight until pliable. Drain and pat dry.
Cook the beef: Simmer brisket, onion, garlic, salt, and peppercorns in water for 3 hours until tender. Strain, reserve broth, and chop beef with garlic.
Make chile paste: Simmer ancho chiles and cumin seeds. Remove seeds, then blend into a smooth paste.
Prepare filling: Sauté chile paste in lard/oil for 3 minutes. Add beef, garlic, and ½ cup broth. Simmer 10 minutes.
Make the masa: Mix masa, salt, baking soda, broth, and melted lard/oil. Beat 10 minutes until fluffy. (Test by dropping a spoonful into cold water—it should float.)
Assemble tamales: Spread 2–3 tbsp masa onto husk, add 1–2 tbsp beef filling, fold sides inward, then fold up the bottom.
Steam: Stand tamales upright in a steamer, cover with a damp towel, and steam 1½–2 hours. Done when masa pulls cleanly from the husk.

Notes

If masa doesn’t float, beat longer.

Add broth gradually to avoid soupy masa.

Refill the steamer water as needed during cooking.

Best made as a group project—one spreads, one fills, one folds.

Guajillo chiles can replace ancho if unavailable.

Prep Time: 1 hour (includes husk soaking/prep)
Cook Time: 4–5 hours (beef + steaming)
Category: Main Dish
Method: Steaming
Cuisine: Mexican