Ground Beef Tamales

Ingredients

• 420 g (3½ cups)masa harina
• 340 g (1½ cups)lard or vegetable oil
• 480 ml (2 cups)beef stock
• 12corn husks, soaked in hot water for 30 minutes
• to tastesalt
• 454 g (1 lb)minced beef
• 75 g (½ cup)onion, chopped
• 90 g (⅔ cup)potatoes, diced
• 75 g (⅔ cup)carrots, diced
• 45 g (⅓ cup)frozen peas
• 75 g (½ cup)pitted olives
• 45 ml (3 tbsp)vegetable oil
• 4guajillo chillies, stems and seeds removed
• 1 clovegarlic, peeled
• ½ tspblack peppercorns
• ½ tspcumin seeds
• ½ tbspdried oregano

Instructions

1. 1

   Soak the chillies

   Put the guajillo chillies in a bowl, cover them with boiling water and leave to soak for 20–30 minutes.

2. 2

   Blend the sauce

   Transfer the chillies to a blender with the garlic, cumin seeds, peppercorns, oregano and 1 cup of water. Blend until smooth.

3. 3

   Strain the sauce

   Pass the sauce through a fine sieve into a bowl and set it aside.

4. 4

   Cook the onion

   Heat the vegetable oil in a medium pan. Add the onion and sauté for 1 minute.

5. 5

   Brown the beef

   Add the minced beef and cook for about 10 minutes, breaking it up with the back of a spoon, until browned.

6. 6

   Add the vegetables

   Stir in the carrots, potatoes, peas and olives.

7. 7

   Simmer the filling

   Pour in the guajillo sauce and add about 1 teaspoon of salt. Add 1½ cups of water, stir well and bring to the boil.

8. 8

   Reduce the liquid

   Cook over a medium-high heat for 10 minutes, or until the vegetables are nearly cooked through. Turn the heat to high and let the liquid evaporate for about 5 minutes.

9. 9

   Cool the filling

   Taste and adjust the salt, then take the pan off the heat and leave the filling to cool.

10. 10

    Whip the lard

    Put the lard in a mixer bowl with 1 teaspoon of salt. Beat on high until smooth and puffy.

11. 11

    Mix the masa

    Add the masa harina. Set the mixer to its lowest speed and slowly pour in the beef stock, mixing until everything is incorporated.

12. 12

    Aerate the dough

    Change the mixer attachment, adjust the salt to taste and beat on high for 2 more minutes, until the dough is airy.

13. 13

    Prepare the husks

    Drain the corn husks and pat them dry with a kitchen towel. Use two husks to make strips for tying the tamales.

14. 14

    Fill the husks

    Put a generous scoop of dough in the centre of a husk and spread it out. Add a generous spoonful of the beef filling.

15. 15

    Fold the tamales

    Fold the sides of the husk over the filling to enclose it. Fold the narrow end towards the centre, then tie the tamal with a husk strip without making it too tight, as the tamales will puff as they cook.

16. 16

    Use the mixture

    Repeat the filling, folding and tying steps until all the dough and filling have been used.

17. 17

    Set up the steamer

    Fit a steamer basket or rack into a steamer or large stockpot. Add water until it comes just below the basket.

18. 18

    Arrange the tamales

    Place the tamales in layers in the steamer, or stand them upright.

19. 19

    Steam until cooked

    Bring the water to the boil, cover the pot and steam the tamales for about 1 hour and 15 minutes. Check occasionally and add more water as needed.

What are ground beef tamales?

Tamales are a traditional Mexican dish made by wrapping masa dough and a filling in corn husks, then steaming the parcels. The husks hold everything together while the masa cooks.

This version pairs minced beef and vegetables with a sauce made from guajillo chillies and spices. Whipped lard helps give the masa its light, tender texture, while the savoury filling makes each tamal substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 478 calories, 11g protein, 31g carbs, 35g fat.

The masa harina and potatoes provide most of the carbohydrates, while the lard and vegetable oil account for much of the fat. Beef contributes protein, with smaller amounts from the masa and peas; serve a tamal with a generous portion of fresh vegetables or salad to balance the plate.

The guajillo sauce

Soaking the chillies softens them so they can blend smoothly with the garlic, cumin, peppercorns and oregano. Straining the blended sauce removes any coarse pieces and leaves it easier to mix through the filling.

A filling that holds together

Cook the beef until browned, then simmer it with the vegetables and sauce so the flavours combine. The final five minutes over high heat help drive off excess liquid; the filling should be moist, not runny, before it goes into the husks.

Getting airy masa

Beat the lard until it looks smooth and puffy before adding the masa harina. This step incorporates air into the dough, which is then mixed with beef stock and beaten again for 2 minutes.

Pour in the stock slowly while the mixer runs on its lowest setting. Once the ingredients are incorporated, use the recipe’s final high-speed mixing to aerate the dough.

Folding and tying

Spread the dough in the middle of a drained, dry husk, then add a generous spoonful of cooled filling. Fold the husk sides over the centre and bring the narrow end in towards the middle.

Tie each parcel securely enough to stay closed, but not tightly: the tamales expand as they steam. The recipe uses two husks to make the strips needed for tying.

Steaming and doneness

Keep the water below the steamer basket so the tamales cook in steam rather than sitting in water. Arrange them in layers or upright, cover the pot and steam for about 1 hour and 15 minutes.

Check the pot occasionally and top up the water when needed. Keep the lid on between checks to retain the steam.

Serving ideas

Serve the tamales hot, with champurrado or café de olla as suggested in the recipe description. A crisp salad or a simple side of vegetables can add freshness alongside the rich masa and beef filling.

Recipe notes & tips

• Soak the corn husks for the stated 30 minutes so they are flexible enough to fold.
• Let the filling cool before assembling the tamales to make wrapping easier.
• Pour the beef stock into the masa gradually to help it mix in evenly.
• Keep the water below the steamer basket rather than letting it touch the tamales.
• Check the water level during steaming and replenish it as needed.
• Tie the husks snugly, leaving room for the dough to puff as it cooks.

Variations

• Use vegetable oil: replace the lard with vegetable oil for the dough as the ingredient list allows.
• Adjust the chilli heat: remove the seeds from the guajillo chillies as directed, and leave them out of the sauce.
• Change the vegetables: use another mix of diced vegetables in place of the carrots, potatoes and peas.
• Add more olives: increase the olives in the filling for a brinier flavour.
• Serve with salsa: add a spoonful of your preferred salsa at the table.

Common mistakes to avoid

• Runny filling: reduce the liquid over high heat for about 5 minutes before cooling it.
• Dry husks: soak them in hot water for 30 minutes, then drain and pat them dry.
• Lumpy sauce: blend the chillies and seasonings until smooth, then strain through a fine sieve.
• Dense dough: beat the lard until puffy and finish by mixing the dough on high for 2 minutes.
• Overtight ties: secure each parcel without pulling the husk strip too tight, as the tamales puff during cooking.
• Low steamer water: check the pot occasionally and add more water when needed.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot, using a steamer to help keep the masa moist.

Frequently asked questions