Tamales are a cherished traditional food in many Latin American cultures, especially around the holidays At the heart of a good tamale is the spiced, tender beef filling wrapped in masa dough and a corn husk But not all beef cuts are created equal when it comes to tamales. The right beef makes all the difference in texture and flavor. So let’s unwrap the secrets to choosing the best beef for tamales!
Understanding Beef Cuts for Tamales
When selecting beef for tamales you want cuts that become tender and shred easily after long slow cooking. The ideal cuts come from the harder-working muscles of the cow that have more connective tissue. This includes beef like chuck roast, brisket, shank, and short ribs.
Tougher cuts like these require special cooking methods to break down and tenderize the meat. Braising, stewing, or slow-cooking with moist heat allows the collagen in the beef to melt into succulent, pull-apart goodness The results are incredibly tender, juicy beef that simply melts in your mouth – exactly what you want for tamales!
On the other hand, lean tender cuts like sirloin or tenderloin don’t have enough fat and collagen. They can easily dry out and become tough in a tamale.
The Best Cuts of Beef for Tamales
After cooking up many batches of tamales, these beef cuts consistently produce the best results:
Chuck Roast
This well-marbled shoulder cut is perfect for tamales. Chuck roast has tremendous beefy flavor. When slow-cooked, it becomes fork-tender with plenty of moistness from all that tasty fat. The meat just falls apart into delicious shredded bits ready to mix into the masa dough.
Brisket
Brisket is another fantastic option, especially the point cut. It has even more marbling than chuck roast, keeping it incredibly juicy through hours of cooking. True Texas-style brisket develops a smoky, savory flavor that takes tamales over the top. Just be sure to cook it nice and slow until it pulls apart effortlessly.
Beef Shank
While less common, beef shank makes incredibly tender, mouthwatering tamale filling. It has a ton of collagen that breaks down into luscious gelatin. This helps keep the meat succulent and gives great flavor to the cooking liquid. Mix some of that aromatic braising liquid into the shredded meat before assembling your tamales.
Other Good Beef Cuts for Tamales
Looking to change things up? Try these other beef cuts:
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Short ribs – Tons of fat and connective tissue means rich, fall-off-the-bone meat.
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Skirt steak – Imparts delicious charred, grilled flavors when cooked right. Slice against the grain.
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Flank steak – Leaner but still flavorful. Be careful not to overcook or it can get tough.
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Oxtails – Make a flavorful sauce or gravy with the collagen-rich braising liquid to mix into the meat.
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Ground beef – Use a coarse grind and mix with spices and broth so it doesn’t dry out.
Preparing Beef for Tamales
Follow these tips when cooking beef for tamales:
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Cut beef into 1-inch chunks to allow spices and flavors to penetrate.
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Season generously with salt, cumin, chile powder, garlic, and onion.
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Braise, stew, or slow-cook in broth or tomato sauce until fall-apart tender – at least 2-3 hours.
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Allow meat to cool in liquid, then shred beef finely using two forks.
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Mix in cooking juices, broth, or sauce to keep the meat moist.
Assembling Perfect Tamales
Once your seasoned shredded beef is ready, assembling the tamales is fun and satisfying:
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Soak corn husks to soften – makes them easy to wrap.
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Spread thin layer of masa dough on wide end of husk.
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Spoon beef filling down center of masa.
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Fold long sides together and roll up from wide end.
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Stand tamales upright in steamer pot and steam for 1-2 hours until masa pulls away cleanly.
The Delicious History of Tamales
While Texans and Mexicans are well familiar with tamales today, they have a long history stretching back thousands of years to Mesoamerican civilizations like the Aztecs, Mayans, and Incas.
Tamales were an integral part of religious festivals, ceremonies, and major celebrations. Their compact size also made them the perfect portable meal for hunters, warriors, and travelers in ancient times.
After the Spanish arrived in the Americas, indigenous recipes like tamales melded with European ingredients like beef. This fusion created the hearty beef tamales so beloved in Texas and across Latin America today.
Celebrating with Tamales
For many Hispanic families, making tamales is an annual tradition during the Christmas holidays. Everyone gathers together in an event called a “tamalada” to make dozens or even hundreds of tamales.
The merriment of working together to prepare these special treats, and then enjoying the fruits of the labor afterward, creates lasting memories. For many, holiday celebrations just wouldn’t be complete without homemade tamales on the table!
Conclusion
When you use the right cut of well-marbled beef like chuck roast or brisket, simmered low and slow into tender shreds, it transforms everyday tamales into a truly special meal. The next time you make tamales, try some of these expert tips for choosing the best beef. Your patience will be rewarded with richly flavored, melt-in-your-mouth tamales that are sure to satisfy!
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How to Make Tamales, Step-by-step:
1. Soak the corn husks. Place corn husks in a bowl of very hot water for 30 minutes or until softened.
2. Prepare desired filling. You’ll need about 3 ½-4 cups of filling for one batch of tamale dough. Some filling options include:
- Salsa verde chicken: 3 ½ cups cooked, shredded chicken mixed with 16 ounce can salsa verde (I like herdez brand)
- Bean and cheese: 15 oz can refried beans and 1 ½ cups shredded mozzarella cheese
- Red chili pork: 1 recipe red chili pork
3. Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a medium bowl; stir into the lard mixture and beat well with an electric mixer. Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky. Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
4. Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time.
Place 1-2 tablespoons of desired filling in a line down the center of the dough. (You don’t want too much filling).
Fold-in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up. Optional: Tear a long strip from an edge of one of the soaked corn husks and use it to tie the tamale, to hold it together.
5. Tie the tamales (optional): Tying the tamales can help you differentiate them if making more than one filling. However, you don’t have to tie a corn husk string around them to secure them, as they will hold together without it, stacked upright, side-by-side in the pot.
6. Cook on the stove-top or Instant Pot:
Add water to the bottom of your stove-top steamer or Instant Pot pressure cooker. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them.
Place tamales standing upright, with the open end up, just tightly enough to keep them standing. If using a steamer, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.
Steamer: Bring water to a boil and once boiling, reduce to a simmer and steam for 1 to 2 hours (or even longer, depending on how many youre making). Check them after 1 hour. (In Mexico they would often place a coin at the bottom of the steamer and when the coin started to tap in the pot you know the water was low and you needed to add more.)
Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release for 10 minutes, and then quick release.
What is a tamale?
Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with various meats or beans and cheese. Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating. Try them served with pico de gallo on top and a side of guacamole and rice.
While making tamales is a process (made very fun with multiple people to help stuff and wrap them!), its really simple, so dont be intimidated! There are just two main elements; the dough, and the filling.
- The dough, called “masa” is spread on the corn husk. The corn husks do not get eaten, they are just used to envelope the dough and filling of the tamale which gets cooked inside.
- The filling. You can fill the tamales with meat or beans and cheese. Find my favorite filling options below!
Masa harina: I like the Maseca brand which is a common brand found in the Mexican aisle at the grocery store.
Broth: Beef, chicken or vegetable will work. If using my red chili pork tamale filling, use the leftover broth from the cooked pork.
Baking powder
Salt
Cumin
Lard: lard is used in truly authentic Mexican tamales (and it has less saturated fat then butter)! You can find it in the Mexican aisle at the grocery store, or online. Shortening would work as a substitute.
Dried corn husks: 8 ounce package
TAMALES RECIPE | How To Make Tamales | Simply Mamá Cooks
FAQ
What is the best cut of meat for tamales?
Brisket is the best cut of beef to use in tamales.
What are authentic tamales made of?
… throughout Latin America, but the most famous version comes from Mexico and is made with corn dough called masa, filled with meat, and steamed in a corn huskApr 24, 2025
What are the different types of tamales meat?
- Chicken: Any kind of cooked, shredded chicken will do.
- Beef: Any kind of cooked and shredded (or ground) beef will do.
- Pork: Any kind of cooked and shredded/pulled pork will do.
- Refried beans: Refried pinto or black beans are a delicious (and super-easy!)