Classic Beef Tamales with Red Chile Sauce Recipe

Introduction

Tamales are a beloved traditional Mexican dish made with flavorful masa dough and savory fillings, all wrapped in corn husks and steamed to perfection. This guide will walk you through making tender shredded beef tamales with red chile sauce, perfect for sharing with family and friends.

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, optional)

Instructions

1. Step 1: Make the shredded meat. In a large pot, add the beef, onion, garlic, celery sticks, oregano, salt, and pepper. Cover with about 2 liters of water to submerge the ingredients.
2. Step 2: Cook until the meat is fork-tender and falls apart easily, about 2 hours. Remove the roast to a platter to cool and reserve the beef broth.
3. Step 3: Hand shred the cooled meat and mix thoroughly with 2 cups of red chile sauce. Refrigerate until ready to use.
4. Step 4: Soak the corn husks in warm water for at least 20 minutes, placing something heavy on top to keep them submerged and soften.
5. Step 5: Make the masa batter. Combine the reserved beef broth and ½ cup of red chile sauce in a mixing cup.
6. Step 6: In a stand mixer bowl with a paddle attachment, beat the vegetable shortening, table salt, and baking powder on medium-low until light and fluffy, about 8 to 10 minutes. Scrape the bowl sides as needed.
7. Step 7: With the mixer running, add the masa in portions (about the size of a tennis ball), alternating with the prepared chile-broth mixture. Continue until fully incorporated into a smooth, silky batter.
8. Step 8: Test the masa by dropping a dollop into a glass of cold water. If it floats, the masa is ready. If not, knead a few more minutes and test again.
9. Step 9: Assemble the tamales. Lay one large or two overlapping soaked husks flat and spread about ¼ cup of masa on them with a spoon or spatula.
10. Step 10: Add 2 to 3 tablespoons of shredded beef, a slice of potato, and half an olive (if using) on top of the masa.
11. Step 11: Fold one side of the husk over the filling, then fold the other side on top. Fold the bottom of the husk up to the top, leaving the top open.
12. Step 12: Tie the tamale securely with a string made from husk to hold it closed.
13. Step 13: Prepare to steam by filling a large steamer or tamalera pot with water below the steaming tray, making sure the water doesn’t touch the tamales.
14. Step 14: Place the tamales standing upright in the steamer without overcrowding. Cover and steam over medium heat for about one hour.
15. Step 15: Check doneness by carefully unfolding one tamal. The masa should pull away easily from the husk without wet dough left behind, with a moist, fine-grained texture.
16. Step 16: Serve hot with beans, your favorite side dish, and salsa.

Tips & Variations

• Make sure to soak the husks long enough to avoid tearing when wrapping.
• Use lard instead of vegetable shortening for a more traditional flavor and texture.
• Try adding cheese or different fillings like chicken or pork for variety.
• Par-cook the potato strings to ensure they are tender inside the tamales.
• If masa doesn’t float, keep mixing to incorporate more air for a lighter texture.

Storage

Store cooked tamales in an airtight container in the refrigerator for up to 4 days. To reheat, steam them for 15-20 minutes or microwave covered with a damp paper towel until heated through. Tamales also freeze well; wrap tightly in foil or plastic wrap and freeze for up to 3 months. Reheat by steaming without thawing for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried corn husks? How do I prepare them?

Yes, dried corn husks are standard for tamales. Soak them in warm water for at least 20 minutes with a weight on top to soften before assembling tamales.

What if my masa dough is too dry or too wet?

If the dough feels too dry, add a little more broth or chile sauce gradually until smooth and soft. If too wet, add a bit more masa flour until you reach the right consistency — light, fluffy, and able to hold shape.