Cheesy Birria Tamales
Cheesy Birria Tamales
Ingredients
For the Birria (Meat and Consommé)
- 3 pounds beef chuck roast, cut into 2-inch chunks
- 1 pound beef bones
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 5 dried arbol chiles, stems and seeds removed (optional, for heat)
- 1/2 white onion, roughly chopped
- 6 garlic cloves, peeled
- 2 Roma tomatoes, halved
- 1/4 cup apple cider vinegar
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano, Mexican
- 2 bay leaves
- 1/2 teaspoon whole cloves
- 1/2 teaspoon black peppercorns
- 1 cinnamon stick, 2-inch piece
- 4 cups beef broth
- 6 cups water
- 2 teaspoons salt, or to taste
- 2 tablespoons vegetable oil
For the Masa
- 4 cups masa harina
- 3 1/2 cups warm birria consommé, or warm chicken broth
- 1 1/2 cups lard, or vegetable shortening, melted
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
For Assembly
- 24 corn husks, dried, soaked in hot water for at least 30 minutes until pliable
- 1 pound Oaxaca cheese, shredded, or Monterey Jack
Instructions
- 1
Prepare the Birria: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef chuck roast chunks on all sides until browned. Remove beef and set aside. Add beef bones to the pot and brown them as well. Remove bones and set aside.
⏱️ 15 min
- 2
Toast the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and arbol chiles for 1-2 minutes per side until fragrant. Be careful not to burn them. Transfer to a bowl and cover with hot water; let soak for 20 minutes until softened.
⏱️ 25 min
- 3
Make the Chile Paste: Drain the softened chiles. In a blender, combine the drained chiles, chopped white onion, garlic cloves, Roma tomatoes, apple cider vinegar, cumin seeds, Mexican oregano, whole cloves, black peppercorns, and cinnamon stick. Add 1 cup of beef broth and blend until a smooth paste forms. If needed, add a little more broth to achieve a smooth consistency.
⏱️ 15 min
- 4
Cook the Birria: Return the seared beef chuck roast and beef bones to the pot. Pour the chile paste over the meat. Add the remaining beef broth, water, bay leaves, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is fork-tender. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours.
⏱️ 240 min
- 5
Shred the Meat and Prepare Consommé: Once the beef is tender, remove the meat and bones from the pot. Discard the bones and bay leaves. Shred the beef using two forks. Strain the birria broth (consommé) through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all liquid. Skim off any excess fat from the consommé if desired. Reserve about 3 1/2 cups of warm consommé for the masa.
⏱️ 20 min
- 6
Prepare the Masa: In a large mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, whisk together the melted lard (or shortening) and 3 1/2 cups of warm birria consommé. Gradually add the wet ingredients to the dry ingredients, mixing with your hands or a stand mixer with a paddle attachment until a soft, fluffy dough forms. The masa should be light and airy. To test if it's ready, drop a small piece into a cup of cold water; it should float.
⏱️ 15 min
- 7
Assemble the Tamales: Take a soaked corn husk and pat it dry. Spread about 1/4 cup of masa evenly over the wider end of the husk, leaving a 1-inch border on the sides and bottom. Place about 2 tablespoons of shredded birria meat in the center of the masa, followed by a generous pinch of shredded Oaxaca cheese.
⏱️ 30 min
- 8
Fold the Tamales: Fold one side of the corn husk over the filling, then the other side, overlapping slightly. Fold the narrow end of the husk up towards the center. Repeat with the remaining masa, birria, cheese, and corn husks.
⏱️ 30 min
- 9
Steam the Tamales: Arrange the tamales upright in a steamer basket, open-end facing up. If you don't have a steamer, you can use a large pot with a colander inside, ensuring the water level is below the tamales. Add about 2-3 inches of water to the bottom of the steamer or pot. Bring the water to a boil, then reduce heat to medium-low, cover tightly, and steam for 1-1 1/2 hours, or until the masa pulls away easily from the corn husk.
⏱️ 90 min
- 10
Rest and Serve: Once steamed, turn off the heat and let the tamales rest in the steamer for 10-15 minutes before serving. This allows them to firm up. Serve hot with a side of reserved birria consommé for dipping.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Birria Tamales
Ingredients
For the Birria (Meat and Consommé)
- 3 pounds beef chuck roast, cut into 2-inch chunks
- 1 pound beef bones
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 5 dried arbol chiles, stems and seeds removed (optional, for heat)
- 1/2 white onion, roughly chopped
- 6 garlic cloves, peeled
- 2 Roma tomatoes, halved
- 1/4 cup apple cider vinegar
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano, Mexican
- 2 bay leaves
- 1/2 teaspoon whole cloves
- 1/2 teaspoon black peppercorns
- 1 cinnamon stick, 2-inch piece
- 4 cups beef broth
- 6 cups water
- 2 teaspoons salt, or to taste
- 2 tablespoons vegetable oil
For the Masa
- 4 cups masa harina
- 3 1/2 cups warm birria consommé, or warm chicken broth
- 1 1/2 cups lard, or vegetable shortening, melted
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
For Assembly
- 24 corn husks, dried, soaked in hot water for at least 30 minutes until pliable
- 1 pound Oaxaca cheese, shredded, or Monterey Jack
Instructions
- 1
Prepare the Birria: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef chuck roast chunks on all sides until browned. Remove beef and set aside. Add beef bones to the pot and brown them as well. Remove bones and set aside.
⏱️ 15 min - 2
Toast the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and arbol chiles for 1-2 minutes per side until fragrant. Be careful not to burn them. Transfer to a bowl and cover with hot water; let soak for 20 minutes until softened.
⏱️ 25 min - 3
Make the Chile Paste: Drain the softened chiles. In a blender, combine the drained chiles, chopped white onion, garlic cloves, Roma tomatoes, apple cider vinegar, cumin seeds, Mexican oregano, whole cloves, black peppercorns, and cinnamon stick. Add 1 cup of beef broth and blend until a smooth paste forms. If needed, add a little more broth to achieve a smooth consistency.
⏱️ 15 min - 4
Cook the Birria: Return the seared beef chuck roast and beef bones to the pot. Pour the chile paste over the meat. Add the remaining beef broth, water, bay leaves, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is fork-tender. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours.
⏱️ 240 min - 5
Shred the Meat and Prepare Consommé: Once the beef is tender, remove the meat and bones from the pot. Discard the bones and bay leaves. Shred the beef using two forks. Strain the birria broth (consommé) through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all liquid. Skim off any excess fat from the consommé if desired. Reserve about 3 1/2 cups of warm consommé for the masa.
⏱️ 20 min - 6
Prepare the Masa: In a large mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, whisk together the melted lard (or shortening) and 3 1/2 cups of warm birria consommé. Gradually add the wet ingredients to the dry ingredients, mixing with your hands or a stand mixer with a paddle attachment until a soft, fluffy dough forms. The masa should be light and airy. To test if it's ready, drop a small piece into a cup of cold water; it should float.
⏱️ 15 min - 7
Assemble the Tamales: Take a soaked corn husk and pat it dry. Spread about 1/4 cup of masa evenly over the wider end of the husk, leaving a 1-inch border on the sides and bottom. Place about 2 tablespoons of shredded birria meat in the center of the masa, followed by a generous pinch of shredded Oaxaca cheese.
⏱️ 30 min - 8
Fold the Tamales: Fold one side of the corn husk over the filling, then the other side, overlapping slightly. Fold the narrow end of the husk up towards the center. Repeat with the remaining masa, birria, cheese, and corn husks.
⏱️ 30 min - 9
Steam the Tamales: Arrange the tamales upright in a steamer basket, open-end facing up. If you don't have a steamer, you can use a large pot with a colander inside, ensuring the water level is below the tamales. Add about 2-3 inches of water to the bottom of the steamer or pot. Bring the water to a boil, then reduce heat to medium-low, cover tightly, and steam for 1-1 1/2 hours, or until the masa pulls away easily from the corn husk.
⏱️ 90 min - 10
Rest and Serve: Once steamed, turn off the heat and let the tamales rest in the steamer for 10-15 minutes before serving. This allows them to firm up. Serve hot with a side of reserved birria consommé for dipping.
⏱️ 15 min