Tex Mex Beef Bean Tamales Rsc
Dive into the bold flavors of the Southwest with these Tex Mex Beef Bean Tamales, a recipe that transforms traditional tamales into a hearty, flavor-packed feast. Tender masa dough, made with masa harina and enriched with lard or shortening for a fluffy texture, is wrapped around a savory filling of seasoned ground beef, refried beans, and optional shredded cheese. Spiced with chili powder, cumin, and paprika—and a touch of cayenne if you crave heat—these tamales are steamed to perfection in soaked corn husks, resulting in a melt-in-your-mouth dish that's as comforting as it is delicious. Perfect for a festive gathering or an everyday treat, serve these homemade tamales with classic Tex Mex toppings like salsa, guacamole, or sour cream for an irresistible meal.
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 3 cups Masa harina (corn flour)
- 2.5 cups Chicken or beef broth
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.75 cups Lard or vegetable shortening
- 1 pound Ground beef
- 1 cup Refried beans (canned or homemade)
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1.5 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 0.5 teaspoon Salt (for beef mixture)
- 0.5 teaspoon Black pepper
- 0.5 cup Shredded cheese (optional)
Instructions
Soak the dried corn husks in warm water for at least 30 minutes or until pliable. Weigh them down with a plate if necessary to keep them submerged.
In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add the broth while mixing until you achieve a soft dough consistency.
In a separate bowl, beat the lard or shortening with a mixer until fluffy. Incorporate it into the masa dough and mix until smooth and well combined. Set aside.
Cook the ground beef in a skillet over medium heat until browned. Drain any excess grease.
Add the chopped onion and minced garlic to the skillet with the beef. Sauté until fragrant and the onion is translucent.
Stir in chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for another 2 minutes to allow the spices to bloom.
Mix the refried beans into the beef mixture until heated through. Add shredded cheese if desired for extra flavor. Remove from heat.
Drain the soaked corn husks and pat them dry. Lay a corn husk flat and spread about 2 tablespoons of masa dough over the wide end, leaving about 1 inch of space on the edges.
Spoon a tablespoon of the beef and bean filling into the center of the masa layer.
Fold the sides of the corn husk over the filling to enclose it, then fold the narrow end toward the wide end to form a packet. Tie it closed with a thin strip of husk if needed. Repeat with the remaining husks, dough, and filling.
Arrange the tamales upright in a steamer basket, open ends facing upward. Place the basket in a large pot with 1-2 inches of water, ensuring the water doesn't touch the tamales.
Cover the pot with a tightly fitting lid. Steam over medium heat for about 60-75 minutes, adding more water to the pot as necessary.
Check if the tamales are done by unwrapping one; the masa should pull away easily from the husk and feel fully cooked.
Let the tamales cool slightly before serving. Enjoy them on their own or with your favorite Tex Mex toppings like salsa, guacamole, or sour cream.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
