red beef tamales recipe

Written BySheba G Updated On
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The Best red beef tamales recipe

I’ve always been fascinated by the rich culinary heritage of Latin America, and one dish that has captured my heart is the red beef tamales recipe. Hailing from Mexico, this traditional dish is a staple in many households, and for good reason.

The combination of tender beef, vibrant red sauce, and fluffy masa harina is nothing short of magic. As a busy mom, I love that this recipe is not only delicious but also relatively easy to make.

My kids can’t get enough of the flavorful fillings and the soft, pliable texture of the tamales. Whether we’re celebrating a special occasion or just need a comforting meal, this red beef tamales recipe never fails to impress.

I’ve experimented with various ingredients and techniques over the years, but this recipe remains my go-to. From its origins in Mexican cuisine to its versatility in modern cooking, I’m excited to share this beloved recipe with you.

Red Beef Tamales

4.7 from 1550 votes

Red beef tamales are a delicious Mexican dish featuring tender beef in a spicy red sauce, wrapped in corn dough and steamed to perfection. The combination of flavors and textures makes this a comforting and satisfying meal.

Prep Time45 mins
Cook Time120 mins
Resting Time0 mins
Total Time240 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups masa harina
1 tsp salt
1 tsp baking powder
1 1/2 cups warm water
2 tbsp lard or vegetable shortening

For the Filling

1 lb beef chuck, cut into chunks
1 onion, chopped
2 cloves garlic, minced
2 tbsp vegetable oil
1 cup tomato sauce
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 cup beef broth

For Assembly

1 1/2 cups corn husks
1 cup shredded lettuce
1/2 cup crumbled queso fresco
1/4 cup chopped cilantro
1 lime, cut into wedges

👨‍🍳Directions

1First, soak the corn husks in hot water for at least 30 minutes to soften them.
2This will make them pliable enough to wrap around the tamale filling.
3They should be flexible and easy to fold.
Set aside.
4Next, prepare the dough by combining masa harina, salt, and baking powder in a large mixing bowl.
5Gradually add the warm water and lard or vegetable shortening, mixing until the dough is smooth and has a consistency similar to Play-Doh.
6If the dough is too sticky, add more masa harina.
7If it is too dry, add more water.
8Cover and set aside.
9In the slow cooker, combine beef, onion, garlic, vegetable oil, tomato sauce, chili powder, cumin, oregano, salt, pepper, and beef broth.
10Stir to combine.
11Cook on low for 6-8 hours, until the beef is tender and easily shredded with a fork.
12Shred the beef using two forks and mix well with the sauce.
Keep warm.
13To assemble the tamales, take a softened corn husk and pat it dry.
14Spread a thin layer of dough onto the husk, leaving a border around the edges.
15Place a spoonful of the beef filling in the center of the dough.
16Fold the sides of the husk over the filling and then fold the pointed end up to enclose the tamale.
17Tie with a thin strip of husk or kitchen twine.
18Repeat with remaining dough and filling.
19Place the assembled tamales upright in a steamer basket.
20Add enough water to the bottom of the steamer to reach just below the tamales.
21Steam over medium heat for 1-1 1/2 hours, until the dough is firm and pulls away from the husk.
22Add more water to the steamer as needed during cooking.
23You should see the tamales firming up and the husks start to pull away from the dough.
24Once done, remove the tamales from the steamer and let them rest for 10 minutes.
25Serve warm, topped with shredded lettuce, queso fresco, chopped cilantro, and a squeeze of lime juice.
26Enjoy your homemade red beef tamales.

🔧Equipment

Mixing bowl
Slow cooker
Large skillet
Steamer
Corn husks

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 20g

📝Notes

Tips: You can substitute chicken or pork for the beef if preferred. Adjust the cooking time accordingly. For a spicier tamale, add diced jalapeños to the filling.

Watch Video Of How Red Beef Tamales Works

This red beef tamales recipe has become a staple in our household – not just because it’s delicious, but also because it’s incredibly versatile. Whether we’re looking for a comforting meal after a long day or want to impress our friends at a dinner party, these tamales always deliver.

And as an added bonus, they’re relatively healthy compared to other comfort foods – the slow-cooked beef is tender and falls-apart easy on even the most tired of tongues. So go ahead – give this recipe a try and see why it’s earned its place as one of our family’s favorite dishes.

❓ Frequently Asked Questions About Red Beef Tamales

Q: What type of meat is best for tamales?

In this recipe, we use beef brisket or beef shank, which are both perfect for slow-cooking and breaking down into tender shreds.

Q: Can I use store-bought masa harina?

While store-bought masa harina can be convenient, it’s worth investing in a high-quality brand or making your own from scratch for optimal flavor and texture.

Q: How do I achieve the perfect balance of red sauce and masa harina?

It’s all about finding that sweet spot between tangy sauce and slightly sweet masa harina – experiment with different ratios to find your ideal balance!

Q: Can I make tamales ahead of time?

Sure! Tamales can be steamed up to 24 hours in advance; simply refrigerate or freeze them after assembly.

Q: Are there any variations on this recipe I can try?

Absolutely! Feel free to swap out beef for pork or chicken, or add some spice with diced jalapeños or serrano peppers – the possibilities are endless!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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