Why You’ll Love this Beef Tamales Recipe
When I first tried making beef tamales, I was amazed at how satisfying the process was, both in preparation and in savoring the final product.
The rich flavors meld together perfectly, creating a deliciously hearty filling that warms the soul. Each bite offers a delightful contrast of textures, with the tender beef and creamy black beans wrapped in a soft masa.
Plus, there’s something deeply rewarding about crafting these treats from scratch. Whether you’re sharing them at a gathering or enjoying them solo, beef tamales bring a sense of comfort and joy that’s hard to beat.
You’ll absolutely love them!
Ingredients of Beef Tamales
When it comes to whipping up a batch of beef tamales, the ingredients are key to making that mouthwatering filling and soft masa that everyone loves. Each component plays a special role in bringing the flavors together, and trust me, once you gather all your goodies, you’ll be itching to get started.
The good news? Most of these ingredients are pretty easy to find, and some might already be hanging out in your pantry.
Here’s what you’ll need for your beef tamales:
- 3 lbs bottom round beef roast
- 10 ounces Mexican-style tomatoes
- 1 cup white wine
- 1 tablespoon tomato paste
- 1/4 cup fresh cilantro, chopped
- 1 garlic clove, chopped
- 1 tablespoon sweet onion, chopped
- 1 tablespoon jalapeno, chopped
- 4 tablespoons queso fresco
- 2 cups instant masa harina mix
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 cup Crisco
- 2 teaspoons cumin
- 10 ounces black beans, rinsed and drained
- 1 cup water
- 1 Knorr tomato bouillon with chicken flavor cube
- 12 dried corn husks
- 1 tablespoon canola oil
Now that you have your shopping list, let’s chat about a few considerations. First off, I get it—some of these items might feel a tad intimidating, especially if you’re not used to cooking with things like masa harina or dried corn husks.
But don’t worry! Once you get into the groove, it’s all pretty straightforward. You can also swap out ingredients based on what you have or prefer. For example, if you’re not feeling the beef, shredded chicken or even a veggie mix could work beautifully.
And don’t forget, the tamales are all about the love you put into them, so even if you’re a bit of a novice in the kitchen, your tamales will still come out delicious. Just roll up those sleeves and get ready for some fun!
How to Make Beef Tamales
Making beef tamales is like diving into a flavorful journey that brings together a bit of patience, a sprinkle of creativity, and a whole lot of heart. So, let’s roll up our sleeves and get started.
First, take your 3 lbs of bottom round beef roast and place it in a crockpot with 1 cup of white wine, 1 tablespoon of tomato paste, and those 10 ounces of Mexican-style tomatoes (you know, the ones that add that zesty kick). If your roast is already thawed, set the crockpot to high for about four hours; if it’s frozen, well, be patient and let it go for eight hours. The aroma that fills your kitchen will be worth every minute.
Once it’s cooked, let it cool just enough to handle, and make sure to save most of that delicious juice—it’s liquid gold for your tamales.
While your beef is cooking, grab those 12 dried corn husks and soak them in warm water for about an hour. This step is essential! You want them pliable and ready to wrap around all that yummy goodness.
Meanwhile, in a sauté pan, heat 1 tablespoon of canola oil over medium heat and toss in your 1 tablespoon of jalapeno and 1 tablespoon of chopped sweet onion. Sauté those for about three minutes until they start to soften, then add your 2 teaspoons of cumin and 1/4 cup of chopped cilantro for another flavor explosion.
Stir in your 10 ounces of rinsed black beans and the chopped, shredded beef from the crockpot, along with half a cup of that reserved juice. Let this simmer for a few minutes while you dance around your kitchen, wondering how something so simple can smell so good.
Next up, it’s masa time. In a medium bowl, whip 2/3 cup of Crisco until it’s light and fluffy—yes, this can be a bit of a workout, but it’s worth it.
In another bowl, combine 2 cups of instant masa harina mix, 1 teaspoon of baking powder, and 1/2 teaspoon of sea salt. Gradually add in your cooled broth mixture, about half a cup at a time, until a soft dough forms.
Then mix in that fluffy Crisco goodness until everything is well combined. Now comes the fun part!
Lay out your soaked corn husks and spread about 2 to 3 tablespoons of the masa dough onto each husk, drop in some queso fresco, and top it with a heaping spoonful of that savory beef and bean mixture.
Fold the husks tightly around the filling, and voilà, you have a tamale! Place them in a steamer and steam for about an hour, making sure you keep an eye on that water level.
Your patience will be rewarded when you take those delightful, steaming tamales out, ready to impress anyone lucky enough to taste them. Enjoy!
Beef Tamales Substitutions & Variations
While the traditional beef tamales recipe is delicious, there’s plenty of room for creativity with substitutions and variations.
You can swap the beef for shredded chicken or even jackfruit for a vegetarian option. If you’re not a fan of black beans, try pinto beans or corn instead.
For a spicy kick, add diced green chilies or increase the jalapeño. I love using different types of cheese, like pepper jack, for extra flavor.
And don’t forget to play with seasonings; smoked paprika or chipotle powder can add depth.
Customize your tamales to fit your taste—enjoy the process!
What to Serve with Beef Tamales
What should I serve with my delicious beef tamales to create a memorable meal? I love pairing them with a fresh, zesty salsa verde or a classic red salsa for that perfect kick.
Don’t forget some guacamole; it adds a creamy contrast that’s irresistible! A side of Mexican rice or refried black beans complements the tamales beautifully, too.
I often include a simple salad with avocado, tomatoes, and lime for a revitalizing touch. Finally, a sprinkle of crumbled queso fresco on top elevates the dish.
Enjoy experimenting with these sides to find your favorite combination!
Additional Tips & Notes
To guarantee your beef tamales turn out perfectly, I recommend prepping the ingredients ahead of time. This makes the assembly process smoother and more enjoyable.
Don’t skip soaking the corn husks; it helps them become pliable, making wrapping easier. If you’re short on time, consider using a pressure cooker for the beef—it can save hours!
Also, feel free to customize your fillings with other ingredients like cheese or different beans.
Finally, steam the tamales until they’re firm to the touch; this ensures they’re cooked through. Enjoy the process, and don’t hesitate to experiment with flavors!