Shredded Beef Tamales with Red Chile Sauce

Have you been enjoying the Mexican recipes I have been sharing lately?

With one simple Crock Pot Shredded Beef recipe, you can prepare several flavorful Mexican-inspired meals for your family. That tender, seasoned beef works beautifully in quesadillas, nachos, chimichangas, and these homemade shredded beef tamales.

Today’s recipe is for Shredded Beef Tamales. This recipe was inspired and adapted from an old Mexican cookbook I found in a thrift store. I adjusted the filling so I could use my slow-cooked shredded beef, which makes the recipe easier to prepare while still giving the tamales a rich, savory flavor.

The funny thing about making this Shredded Beef Tamales recipe is that, at the time, I had never eaten a real homemade tamale before. My son, however, had been asking me to make tamales for a long time.

He had enjoyed plenty of tamales from food trucks, where they were made by Hispanic women who prepare hundreds of tamales at once. Because of that, I was a little nervous that my first attempt at beef tamales might not measure up.

Starting with a dependable recipe made all the difference. I followed the basic method, made a few adjustments for the shredded beef filling, and hoped for the best. The tamales passed the test with flying colors, and my son happily ate them.

If you have never made tamales at home, do not let the process intimidate you. The steps are simple once you break them down: soak the corn husks, prepare the dough, add the seasoned beef filling, fold the tamales, and steam them until the dough is firm. Homemade tamales do take a little hands-on time, but they are well worth the effort.

Shredded Beef Tamales Ingredients

• 2 cups of my Crock Pot Shredded Beef
• 1 tablespoon chili powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ⅔ cups shortening
• 2 cups corn flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 8-10 large corn husks
• enchilada sauce
• sour cream

Beef Tamales Directions

1. Place the corn husks in a bowl of hot water and soak them until they are soft and pliable.
2. In a skillet, heat the shredded beef with the chili powder, cumin, and salt until warmed through.
3. In a mixing bowl, beat the shortening until it becomes light and fluffy.
4. Add the corn flour, baking powder, and salt.
5. Mix until the tamale dough is well combined.
6. Place 2 to 3 tablespoons of tamale dough in the center of each softened corn husk, spreading it down the middle and slightly toward the sides.
7. Spoon 1 tablespoon of the beef filling down the center of the dough. Roll the husk so the dough wraps around the meat completely.
8. Fold the husk envelope-style over the filling.
9. Place each assembled tamale on a plate and cover with a damp paper towel to keep it from drying out.
10. Repeat with the remaining corn husks, dough, and beef filling.
11. Place a rack in the bottom of a deep pot. Add hot water just until it reaches the rack.
12. Stand the tamales upright in the pot on the rack.
13. Bring the water to a boil, then cover the pot.
14. Steam the tamales for about 30 to 40 minutes, adding more water as needed.
15. To check for doneness, remove one tamale and open it. The dough should be firm and should no longer stick to the corn husk.
16. Serve the shredded beef tamales with enchilada sauce and sour cream.

If you enjoy traditional-style recipes with simple shortcuts, you may also enjoy an easy Empanada recipe made with ready-made frozen empanada dough.

More Shredded Beef Recipes

One batch of shredded beef can become the base for several delicious Mexican-style meals. Use it to make family favorites like quesadillas, nachos, chimichangas, and tamales without starting from scratch each time.

Sides to Serve with Tamales

Homemade tamales are filling on their own, but the right side dishes turn them into a complete meal. Choose one or two of these easy sides to serve with your shredded beef tamales.

Shredded Beef Tamales Recipe

Arlene Mobley – Flour On My Face

Make homemade shredded beef tamales with seasoned beef, corn flour dough, corn husks, enchilada sauce, and sour cream. This recipe is perfect for Cinco de Mayo or any time you are craving Mexican food.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Main Dish

Cuisine Mexican

Servings 16 Servings

Calories 168 kcal

Ingredients

• 2 cups seasoned shredded beef
• 1 tablespoon chili powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ⅔ cups shortening
• 2 cups corn flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 10 large corn husks
• 1 can enchilada sauce
• sour cream

Instructions

• Soak the corn husks in hot water until they are soft and flexible.
• Warm the shredded beef in a skillet with the chili powder, cumin, and salt.
• Beat the shortening in a bowl until fluffy.
• Add the corn flour, baking powder, and salt. Mix until well combined.
• Spread 2 to 3 tablespoons of dough down the center of each corn husk.
• Add 1 tablespoon of beef filling down the center of the dough.
• Roll the husk so the dough surrounds the beef, then fold the husk envelope-style.
• Keep the prepared tamales covered with a damp paper towel while you finish assembling the rest.
• Place a rack in a deep pot and add hot water just up to the rack.
• Stand the tamales upright on the rack, bring the water to a boil, and cover the pot.
• Steam for 30 to 40 minutes, adding water as needed.
• The tamales are done when the dough is firm and pulls away from the corn husk.
• Serve with enchilada sauce and sour cream.

Nutrition

Serving: 1 Serving
Calories: 168 kcal
Carbohydrates: 11 g
Protein: 8 g
Fat: 10 g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 12 mg
Sodium: 200 mg
Potassium: 164 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 150 IU
Vitamin C: 1 mg
Calcium: 43 mg
Iron: 1 mg

Enjoy a Mexican Food Feast with the Recipes Seen Above

• Crock Pot Shredded Beef Recipe
• Shredded Beef Quesadillas recipe
• Shredded Beef Nachos recipe
• Shredded Beef Chimichangas
• Refried Black Beans
• Homemade Pico de Gallo Recipe
• Mexican Rice with Chorizo