Name: Homestyle Beef Tamales with Red Chile Sauce and Potatoes Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 2 pounds beef shoulder roast or chuck roast, cut into 2-inch squares with most fat removed; 1 onion, halved; 3 garlic cloves; 2 celery sticks; 1 teaspoon oregano; Salt and pepper to taste; About 2 liters water (for cooking meat); 2 cups red chile sauce; ½ cup red chile sauce (for masa mixing); ½ cup beef stock (reserved from cooking meat); ¾ pound vegetable shortening; 1 tablespoon table salt; 1 teaspoon baking powder; 2 ½ pounds fresh masa (corn dough); 1 bag corn husks, soaked; 2 potatoes, sliced in long strings and par-cooked; Pitted olives, halved (1 per tamale, optional)

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If you’ve ever dreamed of making authentic, comforting Mexican cuisine right in your own kitchen, then this Homestyle Beef Tamales with Red Chile Sauce and Potatoes Recipe is going to become your new best friend. These tamales bring together tender, slow-cooked beef infused with a rich red chile sauce, wrapped lovingly in corn husks with just the right touch of masa and potato for texture. Every bite is a celebration of tradition and soulful flavors that feel like a warm hug from abuela herself. Trust me, once you try this recipe, your tamale cravings will never be the same.

Ingredients You’ll Need

The image shows an overhead view of several ingredients laid out on a white marbled surface. On the left, a metal mixing bowl holds an orange-brown paste with a wooden spoon resting inside. Below it, there is a white rectangular dish filled with thin, dry corn husks stacked together. In the center, a small white bowl is filled with green olives stuffed with red pimentos. Above it, a white bowl holds pale yellow strips of cheese. On the right side, a clear glass bowl contains shredded reddish-brown meat with metal tongs inside. Near the bowls, a white spatula rests on the marble, and in the top right corner, a gray and white striped cloth is partially visible. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, wholesome ingredients that each play a crucial role in building layers of flavor and perfect texture. From the hearty beef to the silky masa, every component works together to create the magic of these tamales.

2 pounds beef shoulder roast or chuck roast: Choose lean cuts trimmed of most fat for tender, shreddable meat.
1 onion (cut in half): Adds natural sweetness and depth to the broth.
3 garlic cloves: Provide essential aromatic flavor that complements the beef.
2 celery sticks: Bring subtle freshness and balance to the simmering broth.
1 teaspoon oregano: Gives a warm herbal note that’s classic in Mexican cooking.
Salt & pepper to taste: These simple seasonings elevate every ingredient.
2 cups of Red Chile Sauce: The heart of the dish, delivering vibrant color and rich, smoky heat.
¾ pound vegetable shortening: Crucial for light and fluffy masa dough.
1 tablespoon table salt: Enhances both masa and meat flavors.
1 teaspoon baking powder: Makes the masa rise to the perfect texture.
2 ½ pounds fresh masa: The corn dough base that wraps all the goodness together.
½ cup beef stock: Adds moistness and savory undertones to the masa.
½ cup Red Chile Sauce: Blended into the masa for color and flavor harmony.
1 bag corn husks: Soaked to become pliable wrappers for the tamales.
2 potatoes sliced in long strings (par-cooked): Introduce a creamy texture and a subtle earthiness.
Pitted olives (1 per tamal, cut in half): Optional, but they add a briny surprise in each bite.

How to Make Homestyle Beef Tamales with Red Chile Sauce and Potatoes Recipe

Step 1: Prepare the Shredded Beef

Start by placing the beef roast, halved onion, garlic cloves, celery sticks, oregano, salt, and pepper into a large pot. Cover everything with about 2 liters of water and bring it to a gentle boil. Let it cook for around two hours until the beef becomes fork-tender and falls apart effortlessly. Once it’s done, lift the meat onto a platter to cool and carefully reserve the flavorful broth for later use.

Step 2: Shred the Meat and Mix with Red Chile Sauce

Once the beef has cooled enough to handle, hand-shred it into fine strands. This step ensures every bite is tender and juicy. Combine the shredded beef with two cups of the red chile sauce, mixing thoroughly so each shred is beautifully coated. Pop this mixture into the refrigerator until you’re ready to assemble the tamales.

Step 3: Soak the Corn Husks

Place your corn husks in a large bowl and pour warm water over to cover them completely. To keep the husks submerged, set a heavy object on top. Let them soak for at least 20 minutes. This softens the husks, making them pliable and perfect for wrapping your masa and fillings later on.

Step 4: Make the Masa Dough

Combine the reserved beef broth with half a cup of the red chile sauce in a mixing cup, blending well. In the bowl of a stand mixer fitted with the paddle attachment, beat the vegetable shortening, salt, and baking powder on medium-low speed until the mixture is light and fluffy — this will take about 8 to 10 minutes. Next, alternate adding portions of the fresh masa dough and the chile sauce mixture into the mixer, blending until the batter is smooth and silky.

To check if your masa is ready, drop a small spoonful in cold water. If it floats, you’re good to go! If not, keep mixing a few more minutes, as a fluffy masa will steam into perfectly tender tamales.

Step 5: Assemble the Tamales

Set up your assembly station with soaked husks, masa, shredded beef filling, potato slices, and olives. Take about a ¼ cup of masa and spread it evenly over one large husk or two smaller overlapping husks. Add 2 to 3 tablespoons of the beef mixture along with a strip of potato and half an olive if you like that little salty kick. Fold one side of the husk over the filling, then the other side on top, fold the bottom end up, and tie it securely with a string made from husks.

Step 6: Steam the Tamales

In a large steamer or tamalera pot, add water to just below the steaming tray making sure the tamales won’t touch the water. Arrange the tamales standing upright, but do not overcrowd, allowing steam to circulate freely. Cover and steam on medium heat for about one hour. To test doneness, gently peel back a corner of one tamal; the masa should separate easily from the husk without any sticky wet spots and feel soft yet firm.

How to Serve Homestyle Beef Tamales with Red Chile Sauce and Potatoes Recipe

A white plate with a red rim holds a tamale partially wrapped in a light brown corn husk lying flat across the plate. The tamale is golden brown, with a soft, crumbly texture on the outside, and a rich dark reddish-brown filling visible where a piece has been broken off and speared on a silver fork resting on the plate. Behind the tamale is a round dollop of brown refried beans topped with small white crumbles, arranged neatly on the plate. Around the plate, some green cilantro leaves add a fresh touch, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To complement the robust flavors of these tamales, top with fresh cilantro leaves, a dollop of sour cream, or extra red chile sauce for those who like a bit more heat. A squeeze of lime juice can also brighten the rich beef and masa beautifully.

Side Dishes

Beans are the classic pairing here — whether creamy refried beans or whole black beans. A fresh Mexican salad with avocado and tomato or a scoop of Mexican rice rounds out the plate, balancing the hearty tamales perfectly.

Creative Ways to Present

For special occasions, serve the tamales in a rustic basket lined with colorful napkins and extra corn husks for an authentic touch. You can also slice them open and serve with melted cheese inside or alongside pickled jalapeños for an exciting twist.

Make Ahead and Storage

Storing Leftovers

If you have any tamales left after your feast, wrap them tightly in foil or place in an airtight container and refrigerate for up to 3 days. This keeps them moist and flavorful for later enjoyment.

Freezing

These tamales freeze wonderfully. Wrap each one individually in plastic wrap and then aluminum foil or place them in zip-top bags. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight before reheating.

Reheating

Reheat tamales by steaming them again until warm or microwaving wrapped in a damp paper towel to keep them moist. Avoid direct heating that dries out the masa. This will bring back the original texture and deliciousness.

FAQs

Can I use a different cut of beef for the tamales?

Absolutely! Beef shoulder or chuck roast works best because it becomes tender and shreds easily, but brisket or even short ribs can also be delicious if you adjust cooking times accordingly.

Is it necessary to use vegetable shortening in the masa?

Traditional tamales rely on shortening to achieve that light, fluffy masa texture. You can try butter or lard as alternatives, but the consistency and flavor might vary slightly.

How spicy is the red chile sauce in this recipe?

The sauce has a mild to medium heat level, with a smoky richness from the chiles used. You can adjust the spiciness by choosing milder or hotter chiles depending on your preference.

Can I make these tamales vegetarian?

Yes! Substitute the beef with hearty roasted vegetables or mushrooms and use vegetable broth in place of beef stock. The red chile sauce and masa remain the same delicious base.

How do I know when the tamales are fully cooked?

When the masa pulls away easily from the husk without sticking and has a firm yet tender texture, your tamales are done. Steaming for about one hour typically achieves this perfectly.

Final Thoughts

There’s something truly special about making and sharing Homestyle Beef Tamales with Red Chile Sauce and Potatoes Recipe. It’s more than a meal; it’s a celebration of tradition, patience, and love woven into every fold of masa and husk. I hope you enjoy the rewarding process and the incredible flavors as much as I do. Happy cooking and buen provecho!