Tex-Mex Beef Tamales

Make the dough for the tamales using beef broth instead of chicken broth for more flavor. You can substitute cooked, drained ground beef for the shredded beef in this classic recipe.

Serves: 16Hands-on: 30 minutesTotal: 3 hoursDifficulty: Medium

Serves: 16


  • 16 corn husks
  • 1 Tbsp. butter
  • ½ cup onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, minced
  • ¼ cup tamale sauce
  • ½ cup shredded roast beef
  • ½ cup lard
  • ¼ cup sour cream
  • ¼ cup water
  • 2 cups masa harina
  • ½ tsp. salt
  • ⅛ tsp. cayenne pepper
  • 1¼ cups chicken broth
  • 1¾ cups salsa


  • Soak corn husks in hot water for 1 hour. Meanwhile, heat butter in heavy skillet and cook onion, garlic, and jalapeño pepper until crisp-tender. Add ¼ cup tamale sauce and beef; simmer for 4–5 minutes. Let cool for 30 minutes.
  • In large bowl, combine lard, sour cream, and water and beat on medium speed until light and fluffy. Add masa harina, salt, and cayenne pepper and beat well. Add chicken broth as necessary to make the dough spongy and fluffy.
  • Drain husks and spread dough on husks to within 1" of edges. Place 1 tablespoon beef filling in center of dough. Fold sides of husks to the middle so edges meet, then fold up bottom and fold down top to enclose filling. Tie with kitchen string. Place in colander and steam over simmering water for 1 hour or until corn husk peels away easily from tamales.
  • Serve with salsa.