Beef Tamales (Beef Filling)
Beef Tamales (Beef Filling)
Ingredients
For the Beef Filling
- 5 1/2 pounds beef chuck roast, cut into smaller pieces
- 8 cups water
- 6 garlic cloves, peeled
- 1/2 white onion, quartered
- 2 bay leaves
- 1 tablespoon salt
- 1/2 teaspoon black pepper
For the Red Chile Sauce
- 10 dried guajillo chiles, stems and seeds removed
- 5 dried ancho chiles, stems and seeds removed
- 3 cups water
- 3 garlic cloves, minced
- 1 teaspoon cumin, ground
- 1/2 teaspoon Mexican oregano, dried
- 1 teaspoon salt, or to taste
- 1/2 cup chicken broth
For Assembling the Filling
- 1 cup reserved beef broth
- 1/4 cup masa harina
Instructions
- 1
Place the cut beef chuck roast pieces in a large pot or Dutch oven. Add 8 cups of water, 6 peeled garlic cloves, 1/2 a quartered white onion, 2 bay leaves, 1 tablespoon of salt, and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the beef is fork-tender.
⏱️ 180 min
- 3
While the beef is simmering, prepare the red chile sauce. In a separate pot, combine the dried guajillo and ancho chiles with 3 cups of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the chiles are softened.
⏱️ 20 min
- 4
Carefully transfer the softened chiles and 1 cup of their cooking liquid to a blender. Add 3 minced garlic cloves, 1 teaspoon of ground cumin, 1/2 teaspoon of dried Mexican oregano, and 1 teaspoon of salt. Blend until very smooth. If needed, add a little more chile cooking liquid to achieve a pourable consistency.
⏱️ 10 min
- 5
Strain the chile sauce through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids. Set the sauce aside.
⏱️ 5 min
- 6
Once the beef is tender, remove it from the pot and shred it using two forks. Reserve 1 cup of the beef broth from the pot; discard the remaining broth, onion, garlic, and bay leaves.
⏱️ 15 min
- 7
In a large skillet or pot, combine the shredded beef with the strained red chile sauce and 1/2 cup of chicken broth. Bring to a simmer over medium heat.
⏱️ 5 min
- 8
In a small bowl, whisk together 1/4 cup of masa harina with the reserved 1 cup of beef broth until smooth. Slowly pour this mixture into the simmering beef and sauce, stirring constantly. This will help thicken the filling.
⏱️ 5 min
- 9
Continue to simmer the beef filling for 10-15 minutes, stirring occasionally, until the sauce has thickened and coated the beef well. Taste and adjust seasoning if necessary.
⏱️ 15 min
- 10
The beef tamale filling is now ready to be used in your tamale preparation.
Kitchen Tools
Nutrition Facts (per serving)
Beef Tamales (Beef Filling)
Ingredients
For the Beef Filling
- 5 1/2 pounds beef chuck roast, cut into smaller pieces
- 8 cups water
- 6 garlic cloves, peeled
- 1/2 white onion, quartered
- 2 bay leaves
- 1 tablespoon salt
- 1/2 teaspoon black pepper
For the Red Chile Sauce
- 10 dried guajillo chiles, stems and seeds removed
- 5 dried ancho chiles, stems and seeds removed
- 3 cups water
- 3 garlic cloves, minced
- 1 teaspoon cumin, ground
- 1/2 teaspoon Mexican oregano, dried
- 1 teaspoon salt, or to taste
- 1/2 cup chicken broth
For Assembling the Filling
- 1 cup reserved beef broth
- 1/4 cup masa harina
Instructions
- 1
Place the cut beef chuck roast pieces in a large pot or Dutch oven. Add 8 cups of water, 6 peeled garlic cloves, 1/2 a quartered white onion, 2 bay leaves, 1 tablespoon of salt, and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the beef is fork-tender.
⏱️ 180 min - 3
While the beef is simmering, prepare the red chile sauce. In a separate pot, combine the dried guajillo and ancho chiles with 3 cups of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the chiles are softened.
⏱️ 20 min - 4
Carefully transfer the softened chiles and 1 cup of their cooking liquid to a blender. Add 3 minced garlic cloves, 1 teaspoon of ground cumin, 1/2 teaspoon of dried Mexican oregano, and 1 teaspoon of salt. Blend until very smooth. If needed, add a little more chile cooking liquid to achieve a pourable consistency.
⏱️ 10 min - 5
Strain the chile sauce through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids. Set the sauce aside.
⏱️ 5 min - 6
Once the beef is tender, remove it from the pot and shred it using two forks. Reserve 1 cup of the beef broth from the pot; discard the remaining broth, onion, garlic, and bay leaves.
⏱️ 15 min - 7
In a large skillet or pot, combine the shredded beef with the strained red chile sauce and 1/2 cup of chicken broth. Bring to a simmer over medium heat.
⏱️ 5 min - 8
In a small bowl, whisk together 1/4 cup of masa harina with the reserved 1 cup of beef broth until smooth. Slowly pour this mixture into the simmering beef and sauce, stirring constantly. This will help thicken the filling.
⏱️ 5 min - 9
Continue to simmer the beef filling for 10-15 minutes, stirring occasionally, until the sauce has thickened and coated the beef well. Taste and adjust seasoning if necessary.
⏱️ 15 min - 10
The beef tamale filling is now ready to be used in your tamale preparation.