Description
This traditional Mexican tamales recipe features tender shredded beef cooked in aromatic spices and red chile sauce, layered with fresh masa on softened corn husks, then steamed to perfection. They are stuffed with flavorful beef, par-cooked potatoes, and olives, offering a moist, fine-grained, and bread-like texture. Ideal for festive gatherings or comforting family meals.
Ingredients
Meat and Broth
- 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)
Red Chile Sauce and Additions
- 2 cups red chile sauce
- ½ cup red chile sauce (for masa mixing)
- ½ cup beef stock (reserved from cooking meat)
Masa Dough
- ¾ pound vegetable shortening
- 1 tablespoon table salt
- 1 teaspoon baking powder
- 2 ½ pounds fresh masa (corn dough)
Assembly Ingredients
- 1 bag corn husks, soaked
- 2 potatoes, sliced in long strings and par-cooked
- Pitted olives, halved (1 per tamale, optional)
Instructions
- Cook the Meat: In a large pot, add beef, halved onion, garlic cloves, celery sticks, oregano, salt, and pepper. Cover with about 2 liters of water and cook over medium heat until the meat is fork tender and shreds easily, about 2 hours. Once cooked, remove beef to a platter to cool and reserve the broth.
- Shred the Meat: Once cooled, hand shred the beef into fine pieces. Combine with 2 cups of red chile sauce thoroughly and refrigerate until ready to use.
- Soak the Corn Husks: Place the corn husks in a large bowl and cover with warm water. Place a heavy object on top to keep them submerged. Soak for at least 20 minutes until softened.
- Prepare the Masa Dough: In a mixing cup, blend reserved beef broth and ½ cup red chile sauce. In a stand mixer fitted with a paddle attachment, beat the vegetable shortening, salt, and baking powder on medium-low speed until light and fluffy, about 8 to 10 minutes, scraping the bowl sides as needed.
- Combine Masa and Sauce: With the mixer running, alternately add portions of masa dough (about the size of a tennis ball) and the chile-broth mixture, mixing well until fully incorporated. The batter should be smooth and silky.
- Test Masa Readiness: Drop a dollop of masa into a glass of cold water. If it floats, the masa is ready. If not, continue mixing to increase fluffiness.
- Assemble the Tamales: Lay one large or two overlapping corn husks flat. Spread approximately ¼ cup of masa on the husks using a spatula. Add 2 to 3 tablespoons of shredded meat, a slice of par-cooked potato, and half an olive if desired.
- Fold and Tie Tamales: 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, and secure with a string made from husk.
- Steam the Tamales: In a large steamer or tamalera pot, add water to the bottom without letting it touch the steaming tray. Arrange tamales standing up without overcrowding the pot. Cover and steam over medium heat for 1 hour.
- Check Doneness: Remove one tamale and gently unwrap a side to check. The masa should pull away cleanly from the husk with no wet dough left, and the tamal should hold together. The texture should be bread-like, fine-grained, and moist.
- Serve: Serve the hot tamales with your favorite sides such as beans and salsa.
Notes
- Par-cook potato strings before assembling to ensure they cook thoroughly during steaming.
- Use fresh masa for best texture and flavor.
- Adjust spiciness of red chile sauce according to preference.
- Do not overcrowd tamales in the steamer to allow even cooking.
- Store leftover tamales wrapped in husks and refrigerated for up to 3 days; reheat by steaming.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Steaming
- Cuisine: Mexican