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American Beef Tamales

American Beef Tamales

  • Author: admin


  • 2 cups masa harina (corn dough flour)
  • 1 cup chicken broth
  • 1/2 cup vegetable oil or lard
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 cups cooked, shredded beef
  • 1 cup red chili sauce
  • 1/2 cup chopped onions
  • 1 clove garlic, minced
  • 1/4 tsp ground cumin
  • Corn husks, soaked in warm water


  1. In a large bowl, mix masa harina, chicken broth, vegetable oil or lard, baking powder, salt, and chili powder to form a dough. Set aside.
  2. In another bowl, combine the cooked shredded beef, red chili sauce, onions, garlic, and cumin. Mix well.
  3. Take a soaked corn husk and spread a thin layer of masa dough over it, leaving some space at the edges.
  4. Place a spoonful of the beef mixture in the center of the dough.
  5. Roll the husk so that the masa encloses the filling, and fold the bottom end up.
  6. Repeat with remaining husks, dough, and filling.
  7. Steam the tamales for about 60-90 minutes, or until the masa is firm and comes away easily from the husk.
  8. Serve hot, optionally with additional chili sauce or salsa.


  • Always soak the corn husks in warm water before using them to make them pliable.
  • Balance the flavors in the beef filling with spices like cumin, chili powder, and garlic.
  • Masa dough consistency is crucial; it should be spreadable but not runny.
  • Steaming is the best cooking method to keep the tamales moist.
  • Experiment with different fillings and flavors to suit your taste.