Classic Beef Tamales with Red Chile Sauce Recipe

ByRafael Mansero
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Introduction

Tamales are a classic Mexican dish featuring tender meat wrapped in masa dough and steamed in corn husks. This guide walks you through making flavorful beef tamales with red chile sauce from scratch, perfect for a comforting homemade meal.

On a white plate with a thin red rim, there is a tamale presented on top of a light yellow corn husk. The tamale has two parts: one whole piece and one piece cut open on a silver fork, showing a rich, reddish-brown, shredded meat filling inside. Next to the tamale is a smooth mound of dark brown refried beans topped with small white crumbles of cheese. Some fresh green cilantro leaves are placed on the white marbled surface near the plate. The overall setting is bright and clean with clear focus on the textures of the tamale and beans. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 pounds beef shoulder roast or chuck roast (cut into 2-inch squares, most fat removed)
  • 1 onion (cut in half)
  • 3 garlic cloves
  • 2 celery sticks
  • 1 teaspoon oregano
  • Salt & pepper to taste
  • 2 cups red chile sauce
  • ¾ pound vegetable shortening
  • 1 tablespoon table salt
  • 1 teaspoon baking powder
  • 2 ½ pounds fresh masa
  • ½ cup beef stock
  • ½ cup red chile sauce
  • 1 bag corn husks
  • 2 potatoes sliced in long strings (par-cooked)
  • Pitted olives (1 per tamal, cut in half)

Instructions

  1. Step 1: In a large pot, add the beef, onion, garlic, celery sticks, oregano, salt, and pepper. Cover with about 2 liters of water and cook until the meat is fork-tender and easily shreds, about 2 hours. Remove the meat and let it cool; reserve the broth.
  2. Step 2: Hand shred the cooled beef and mix it thoroughly with 2 cups of red chile sauce. Refrigerate until ready to use.
  3. Step 3: Soak the corn husks in a large bowl filled with warm water. Weigh them down to keep submerged and soak for at least 20 minutes to soften.
  4. Step 4: In a mixing cup, combine the reserved beef broth with ½ cup red chile sauce.
  5. Step 5: In a stand mixer bowl fitted with a paddle attachment, beat vegetable shortening, table salt, and baking powder on medium-low speed until light and fluffy, about 8 to 10 minutes. Scrape down the bowl sides as needed.
  6. Step 6: With the mixer running, alternately add masa in tennis ball-sized portions and the broth-red chile mixture. Continue mixing until smooth and silky.
  7. Step 7: Test the masa by dropping a dollop into cold water; if it floats, it is ready. If not, continue mixing for a few more minutes.
  8. Step 8: Set up your assembly area with soaked husks, shredded meat, potato strings, and olives.
  9. Step 9: Scoop about ¼ cup masa onto one large husk or two overlapping smaller husks, and spread it evenly with a spoon or spatula.
  10. Step 10: Add 2 to 3 tablespoons of shredded meat, one potato slice, and half an olive (optional) onto the masa.
  11. Step 11: Fold one side of the husk over the filling, then the other side on top. Fold the bottom up to the top, leaving the top open, and tie with a string made from husk.
  12. Step 12: Place tamales standing in a large steamer pot over boiling water, ensuring no water touches tamales. Do not overcrowd the pot.
  13. Step 13: Cover and steam on medium heat for 1 hour.
  14. Step 14: To check doneness, remove a tamal and carefully unfold one side; the dough should pull away easily and be firm but moist.
  15. Step 15: Serve hot with beans, your favorite salsa, or side dishes.

Tips & Variations

  • Use fresh masa for the best texture; if unavailable, seek masa harina but adjust hydration accordingly.
  • Substitute pork for beef for a different flavor.
  • Par-cook the potato strings just until tender to avoid soggy tamales.
  • Add extra spices like cumin or smoked paprika to the meat mixture for a deeper flavor.
  • If short on time, prepare filling a day ahead to allow flavors to meld.

Storage

Store cooked tamales in an airtight container in the refrigerator for up to 4 days. Reheat by steaming them until warmed through to retain moisture. For longer storage, freeze tamales wrapped tightly in foil or plastic wrap for up to 3 months; thaw before reheating by steaming.

How to Serve

The image shows a blue patterned white ceramic plate filled with seven neatly wrapped tamales, each covered in pale yellow dried corn husks tied with thin strips of the same husk. The tamales have a ribbed texture, showing the lines of the husks, and they are arranged with some lying flat and others stacked. In the background, there is a blurred black bowl with reddish sauce and a wooden spoon resting inside. The setting sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried corn husks instead of fresh?

Yes, dried corn husks are common and must be soaked in warm water for at least 20 minutes before using to soften them for wrapping.

What can I do if my masa is too dense or doesn’t float?

If masa is dense or sinks, continue beating it longer to incorporate more air for a lighter texture. Adding a little more fat or liquid can also help improve consistency.

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Classic Beef Tamales with Red Chile Sauce Recipe

★★★★★

4.9 from 149 reviews
  • Author: Rafael
  • Total Time: 2 hours 45 minutes
  • Yield: About 20–25 tamales 1x
Print Recipe

Description

A comprehensive guide to making traditional Mexican tamales with tender shredded beef, flavorful red chile sauce, and a silky masa, all wrapped in softened corn husks and steamed to perfection. This recipe covers every step, from preparing the meat and masa to assembling and steaming the tamales, resulting in moist, savory tamales perfect for any festive meal.

Ingredients

Scale

Meat and Seasoning

  • 2 pounds beef shoulder roast or chuck roast (cut into 2-inch squares, most fat removed)
  • 1 onion (cut in half)
  • 3 garlic cloves
  • 2 celery sticks
  • 1 teaspoon oregano
  • Salt & pepper to taste

Red Chile Sauce

  • 2 cups Red Chile Sauce (for meat mix)
  • ½ cup Red Chile Sauce (for masa mix)

Masa Ingredients

  • ¾ pound vegetable shortening
  • 1 tablespoon table salt
  • 1 teaspoon baking powder
  • 2 ½ pounds fresh masa
  • ½ cup beef stock (reserved from meat cooking)

Other Ingredients

  • 1 bag corn husks
  • 2 potatoes sliced into long strings (par-cooked)
  • Pitted olives (1 per tamal, cut in half, optional)

Instructions

  1. Prepare the Shredded Meat: In a large pot, combine the beef, halved onion, garlic cloves, celery sticks, oregano, salt, and pepper. Cover with about 2 liters of water and cook on medium heat until the meat is fork-tender and easily shredded, about 2 hours. Remove the meat to a platter and allow to cool while reserving the beef broth.
  2. Shred the Meat: Hand shred the cooled beef finely. Mix thoroughly with 2 cups of red chile sauce. Refrigerate until ready to use for assembly.
  3. Soak the Corn Husks: Place the corn husks in a large container and cover with warm water. Place a weight on top to keep them submerged. Let soak for at least 20 minutes to soften for wrapping.
  4. Prepare the Masa: In a mixing cup, combine the reserved beef broth with ½ cup of red chile sauce. In the bowl of a stand mixer fitted with a paddle attachment, blend the vegetable shortening, table salt, and baking powder on medium-low speed until light and fluffy, about 8 to 10 minutes. Gradually add the fresh masa and mix alternately with the chile sauce and broth mixture, scraping down the bowl as needed, until fully incorporated and silky smooth.
  5. Test the Masa: Drop a dollop of masa into a glass of cold water; if it floats, it’s ready. If not, continue mixing to aerate the batter until it floats, indicating the right texture and lightness for steaming.
  6. Assemble the Tamales: Lay out the softened husks. Spread roughly ¼ cup of masa onto the center of one large or overlapping smaller husks. Add 2 to 3 tablespoons of shredded meat, one slice of par-cooked potato strings, and half a pitted olive if using. Fold one side of the husk over the filling and then the other side to enclose it. Fold up the bottom narrow end to the top, leaving the top open, and tie securely with a strip of husk.
  7. Steam the Tamales: Fill a large tamale steamer with water below the steaming tray level. Arrange tamales standing upright without overcrowding. Cover and steam over medium heat for 1 hour. Check doneness by carefully opening one tamale; the masa should separate easily from the husk, appear bread-like but moist and finely textured.
  8. Serve: Serve the tamales hot with your favorite salsa, beans, or side dishes for a traditional and satisfying meal.

Notes

  • Par-cook the potato slices by boiling briefly until just tender but still firm, to avoid overcooking during steaming.
  • Ensure the masa floats in water before assembling to guarantee softness and fluffiness after steaming.
  • Do not overpack the steamer as it can affect the cooking and texture of the tamales.
  • Use fresh corn husks and soak thoroughly to avoid tearing during assembly.
  • Red chile sauce can be homemade or store-bought depending on preference.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Main Course
  • Method: Steaming
  • Cuisine: Mexican

Keywords: tamales, shredded beef tamales, Mexican tamales, red chile sauce tamales, traditional tamales, steamed tamales, masa tamales

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