Homemade Beef Tamales

Slow-Roasted Shredded Beef Tamales

The Spruce / Maxwell Cozzi

Prep: 35 mins
Cook: 9 hrs 30 mins
Soak and Cool: 90 mins
Total: 11 hrs 35 mins
Servings: 20 to 40 servings
Yield: 40 to 45 tamales

Tamales are a dish made with masa dough that is wrapped in a corn husk or banana leaf and steamed, often stuffed with a filling like meat, cheese, or veggies. Tamales (singular tamal) have been prepared and eaten for thousands of years in Mesoamerica and are still a popular dish in Latin and Central America. The husk or leaf is peeled away before eating and can be served as-is or with salsa, sour cream, and other toppings.

Succulent spiced shredded beef is the star of these tamales and it's easy to make if you have a slow cooker and the time. You can use a different filling if you like, just skip the beef steps and start by preparing the corn husks. Although making tamales is a bit time-consuming, it's not difficult and you will be rewarded with a rich, flavorful dish that will become a family favorite.

Look for masa harina, annatto paste, and corn husks in the international section of the grocery store or at any Mexican, Latin American, or Central American grocery store. Look for dry masa harina in a bag, not pre-made masa that's already been mixed with water.

This recipe makes plenty of tamales for sharing and they freeze well for later. Tamales are a favorite at Christmastime but are enjoyed year-round. Serve with fresh pico de gallo, salsa, sliced avocado, and/or sour cream or crema on the side.

"I broke up the work by cooking the filling a few days ahead. I also used dark chicken stock to make the masa dough, which gave it an even richer flavor and color. I had some meat filling left over, which I happily used for lunchtime burritos the next day." —Danielle Centoni

Homemade Beef Tamales Tester Image
A Note From Our Recipe Tester

Ingredients

For the Beef Filling:

  • 1 tablespoon cooking oil

  • 3 pounds chuck roast

  • 1/2 teaspoon annatto paste, optional

  • 3 tablespoons chili powder

  • 2 tablespoons dried oregano

  • 1 tablespoon ground cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon cocoa powder

  • 1 teaspoon salt

  • 1 (4-ounce) can chopped green chiles

  • 1 onion, chopped into 1/4 inch pieces

  • 1/4 cup all-purpose flour

  • 1 cup water or beef broth

For the Wrappers:

  • 50 corn husks

For the Dough:

  • 6 cups masa harina

  • 5 cups warm water or low-sodium chicken broth

  • 3 tablespoons chili powder

  • 3 tablespoons onion powder

  • 2 tablespoons ground cumin

  • 2 teaspoons salt

  • 2 cups lard or vegetable shortening

Steps to Make It

Make the Beef Filling

  1. Gather the filling ingredients.

    Slow-Roasted Shredded Beef Tamales ingredients

    The Spruce / Maxwell Cozzi

  2. Heat a large saucepan over medium-high heat and add the cooking oil, swirling it around to coat the bottom of the pan.

    oil in saucepan

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  3. Brown the roast by carefully placing the meat in the hot pan and cooking 2 to 3 minutes on each side, or until it's browned nicely.

    beef cooking in a pan

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  4. Place the roast in a slow cooker.

    roast in a slow cooker

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  5. If including the annatto paste, use a spoon to smear it over the top.

    annatto paste on top of the roast in the slow cooker

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  6. Sprinkle over the chili powder, oregano, ground cumin, garlic powder, cocoa powder, and salt.

    ground cumin, chili powder, oregano, garlic, cocoa, and salt on top of the roast in the slow cooker

    The Spruce / Maxwell Cozzi

  7. Add the chopped green chiles and onion to the pot.

    Add the chopped green chiles and onion to the slow cooker

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  8. Whisk the flour and water (or beef broth) together in a measuring cup and pour into the bottom of the crockpot.

    add water to the beef and vegetables in a slow cooker

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  9. Cook on low for 7 to 8 hours. The beef should be fork tender and fall apart easily.

    cooked beef in the slow cooker

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  10. With the help of two forks or a slotted spoon, remove any large chunks of fat from the roast. Shred the beef by pulling it apart into chunks or strands.

    beef in a slow cooker

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  11. Mix the sauce and beef together until it is well combined. Set aside or transfer to an airtight container and refrigerate until ready to use.

    shredded beef in a slow cooker

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Prepare the Corn Husks

  1. Rinse the corn husks to remove any debris or corn hairs.

    corn husks on wood board

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  2. Separate the larger usable pieces from the smaller bits and pieces. Use the larger and medium-sized husks to wrap the tamales and the smaller pieces for tying them.

    separate corn husks by sizes

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  3. Place the husks in a large bowl.

    corn husks in a bowl

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  4. Cover the husks with warm water and keep them submerged with the help of a heavy item for 30 minutes to 1 hour.

    corn husks in a bowl with water with a bowl on top

    The Spruce / Maxwell Cozzi

  5. Remove the husks from the water and pat dry.

    corn husks on a towel

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  6. Place in a covered dish and cover with a wet, clean kitchen towel, or place in a large plastic bag to prevent them from drying out.

    corn husks wrapped in a towel

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  7. Cut strips off of the smaller, non-usable husks by cutting or tearing 1/4 inch lengths. Reserve for the ties.

    corn husk pieces on a wood board

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Make the Dough

  1. Gather the dough ingredients.

    tamale dough ingredients

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  2. In a mixing bowl, mix the masa and warm water or broth until combined.

    combine the masa and warm water in a bowl

    The Spruce / Maxwell Cozzi

  3. Let the mixture sit for 20 minutes or so to let the masa soften.

    masa mixture in a bowl

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  4. With an electric mixer (or vigorously mix with your hands), mix on low speed until a dough forms. (If using a stand mixer, you may have to divide the mixture in half and blend in the spices and lard in two stages, depending on the size of your bowl.)

    masa mixture ball in a bowl

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  5. Gradually add the chili powder, onion powder, cumin, and salt by sprinkling them over the dough as you mix it.

    add the salt, cumin, and onion powder to the masa dough

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  6. In a separate bowl, whip the lard for about 3 minutes or until fluffy.

    whipped lad in a bowl

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  7. Add the lard to the dough a little at a time, mixing well until combined. The mixture should be about the consistency of peanut butter. If it seems too sticky or dry, add a little extra water or masa harina as needed until you achieve the desired consistency.

    lard mixed into the masa mixture

    The Spruce / Maxwell Cozzi

Assemble the Tamales

  1. Lay a husk on a flat surface. It should make the shape of a fan; arrange it so the narrow end is at the bottom.

    corn husk on a wood surface

    The Spruce / Maxwell Cozzi

  2. Spoon 2 tablespoons of dough onto the husk (use more or less depending on the size of the husk), placing it toward the top.

    masa mixture on top of the corn husk

    The Spruce / Maxwell Cozzi

  3. Use the back of a metal spoon or your fingers to spread the dough, leaving a space of about 4 inches from the narrow end and about 2 inches from the broad end (the top).

    spread masa mixture on the corn husk

    The Spruce / Maxwell Cozzi

  4. Spread the dough approximately 1/4 inch thick, making sure to leave space on either side.

    masa mixture on top of corn husk

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  5. Spread a couple of spoonfuls of filling down the center of the dough, leaving at least 1 inch of dough around the sides.

    beef filling on top of masa mixture

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  6. Lift up the tamale, bringing the sides of the husks toward each other so the edges of the dough meet.

    corn hus wrapped around the masa and filling

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  7. Fold the husk to one side, around the back, so it's neatly enclosed.

    rolling up a tamale

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  8. Flip over the tamale.

    wrapping a tamale

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  9. Fold the broad end down, to enclose the top.

    wrapping a tamale

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  10. Fold the longer narrow end up, covering the top fold.

    wrapping a tamale

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  11. With the strips of husk you previously cut, tie the tamales crosswise. (If the tamales are small enough, you can tie them lengthwise as well.)

    tamale wrapped in a corn husk

    The Spruce / Maxwell Cozzi

Steam the Tamales

  1. Set tamales upright in a steamer (or use a pot with boiling water and a colander on top to hold the tamales). The water should not touch the tamales and the pot should have a tight-fitting lid. Depending on the size of your pot, you may need to steam the tamales in batches or use two separate pots.

    tamales in a steamer

    The Spruce / Maxwell Cozzi

  2. Cover the pot and steam for about 60 to 90 minutes. To test for doneness, remove a tamale and gently unwrap. The dough should cleanly come away from the husk without sticking.

    tamales in a covered steamer

    The Spruce / Maxwell Cozzi

  3. Let the tamales cool for 1 hour without taking them out of the steamer. This allows the dough to firm up.

    tamales in a steamer

    The Spruce / Maxwell Cozzi

  4. Enjoy the tamales with your favorite toppings.

    Slow-Roasted Shredded Beef Tamales

    The Spruce / Maxwell Cozzi

Tips

  • You can use kitchen twine instead of the husk strips to tie up the tamales.
  • You can also steam tamales in the Instant Pot. Stack them upright in a steamer basket over water and cook at high pressure for 25 minutes. Use a natural release.

Recipe Variations

  • You can swap out the beef filling for your favorite filling. Try tasty options like corn and green chile, tender pork, leftover turkey, and more.
  • Traditionally, the dough for tamales is made using lard, but an easy (vegetarian) alternative is vegetable shortening. Butter can be used, but the dough won't be quite as fluffy.

How to Store and Freeze

  • Steamed tamales will keep in a covered container in the fridge for up to three days.
  • Steamed tamales can also be frozen for up to two months. Seal them in a zip-top freezer bag and reheat from frozen.
  • To reheat tamales, add them back to a steamer basket over simmering water and steam for about 15 minutes or 25 to 30 minutes for frozen tamales. You can also wrap each tamale in aluminum foil, place them on a baking sheet, and heat in a 350 F oven for about 30 minutes, flipping once.

Why Is My Tamale Masa Sticky?

If your dough is still sticky after mixing it well, you may have added too much liquid. Add a little more masa harina until the desired consistency is reached.

Can I Make Tamales Without Corn Husks?

If you don't have corn husks, banana leaves are also commonly used to make tamales. In a pinch you can use rectangles of parchment paper and tie them up before steaming.

Why Are My Tamales Still Mushy?

Tamales need to be steamed a long time in order to firm up. It's also important to let them rest a bit in the steamer after cooking to achieve the right texture.

Nutrition Facts (per serving)
251 Calories
17g Fat
16g Carbs
10g Protein
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Nutrition Facts
Servings: 20 to 40
Amount per serving
Calories 251
% Daily Value*
Total Fat 17g 21%
Saturated Fat 6g 32%
Cholesterol 38mg 13%
Sodium 223mg 10%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 10g
Vitamin C 7mg 36%
Calcium 46mg 4%
Iron 3mg 16%
Potassium 204mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)