Chipotle Beef Tamales Recipe

Name: Chipotle Beef Tamales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic Masa Dough; 2 cups reduced-sodium fat-free chicken broth; 2 ancho chilies; 1 1/2 cups frozen corn kernels, thawed; 3 3/4 cups masa harina; 1 1/2 teaspoons salt; 1 1/2 teaspoons baking powder; 1/4 cup lard, chilled; Tamales; 24 dried corn husks; 1 cup onion, chopped; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1/4 teaspoon salt; 1 lb ground sirloin; 1 (7 ounce) can canned chipotle chile puree; 2 cups hot water

Servings: persons

Basic Masa Dough
2 cups reduced-sodium fat-free chicken broth
2 ancho chilies
1 1/2 cups frozen corn kernels, thawed
3 3/4 cups masa harina
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/4 cup lard, chilled
Tamales
24 dried corn husks
1 cup onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1 lb ground sirloin
1 (7 ounce) can canned chipotle chile puree
2 cups hot water

1
Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
2
Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
3
Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
4
Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
5
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 3 minutes. Add garlic; saute 1 minute, stirring frequently. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. Add chipotle sauce; cook 2 minutes, stirring frequently.
6
Preheat oven to 450u00b0F.
7
Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon beef mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
8
Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let the tamales stand for 10 minutes.
9
Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.

932

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Basic Masa Dough, 2 cups reduced-sodium fat-free chicken broth, 2 ancho chilies, 1 1/2 cups frozen corn kernels, thawed, and more.

Yes, Chipotle Beef Tamales falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chipotle Beef Tamales

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions