Authentic Beef Tamales

Follow our step-by-step guide on how to make Authentic Beef Tamales.

1. Step 1

   To start your delicious tamale adventure, grab a large pot and toss in some beef along with whole garlic cloves.

2. Step 2

   Cover everything with cold water and crank up the heat until it reaches a rolling boil.

3. Step 3

   Once it’s bubbling away, lower the heat, pop on a lid, and let it simmer gently for about three and a half hours.

4. Step 4

   You’ll know it’s ready when the beef is tender and practically falls apart.

5. Step 5

   Carefully remove the beef from the pot, saving about five cups of that flavorful cooking liquid, and say goodbye to the garlic.

6. Step 6

   Let the meat cool for a bit before shredding it into fine pieces using two forks.

7. Step 7

   While your beef is cooking to perfection, it’s time to prepare the corn husks.

8. Step 8

   Soak the dried husks in a large container filled with warm water, using an inverted plate and a heavy can to keep them submerged.

9. Step 9

   Let them soak for about three hours until they’re soft and flexible, ready to wrap your tamales.

10. Step 10

    Next, let’s bring some heat to the kitchen by toasting dried ancho chiles in a cast iron skillet over medium heat.

11. Step 11

    Keep an eye on them until they’re fragrant, then let them cool down.

12. Step 12

    Once they’re cool, remove the stems and seeds, crumble them up, and grind them into a fine powder using a coffee grinder or a mortar and pestle.

13. Step 13

    In a large skillet, heat some vegetable oil over medium heat and stir in flour, cooking it until it turns a lovely light golden brown.

14. Step 14

    Gradually pour in one cup of the reserved beef broth, stirring continuously until you have a smooth mixture.

15. Step 15

    Now, add in the ground chiles, minced garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt.

16. Step 16

    Mix everything together and then fold in the shredded beef.

17. Step 17

    Cover the skillet and let it simmer for about 45 minutes, allowing all those wonderful flavors to meld together.

18. Step 18

    While the beef mixture is simmering, let’s whip up the masa.

19. Step 19

    In a large mixing bowl, combine lard and a tablespoon of salt.

20. Step 20

    Beat it with an electric mixer on high speed until it’s fluffy and light.

21. Step 21

    Gradually add in the masa harina, mixing on low speed until everything is well combined.

22. Step 22

    Slowly pour in the reserved cooking liquid, a little at a time, until the mixture reaches a soft cookie dough-like consistency.

23. Step 23

    Once your corn husks are ready, take one and lay it flat with the narrow end facing you.

24. Step 24

    Spread about two tablespoons of the masa mixture on the top two-thirds of the husk, then place about a tablespoon of the beef mixture down the center of the masa.

25. Step 25

    Roll the husk from one of the long sides to form a tamale, folding the narrow end over the rolled tamale and securing it with a piece of butcher's twine.

26. Step 26

    Now, it’s time to steam those tamales! Arrange them upright in a steamer basket and steam over boiling water for about an hour, or until the masa is firm and holds its shape.

27. Step 27

    Keep an eye on the water level in the steamer, adding more as needed to prevent it from boiling dry.

28. Step 28

    Once they’re done, serve the tamales hot and let everyone enjoy the fun of unwrapping their own delicious creation.

29. Step 29

    Enjoy your homemade tamales, filled with love and flavor!.