Easy Beef Tamales Steamed Masa Corn Husk is my go to plan for those days when I want something cozy and filling, but I also want it to feel a little special. Maybe you have had that moment where dinner feels boring, and takeout is tempting, but you still want a homemade win. Tamales fix that for me because they feel like a project in the best way, the kind where your kitchen smells amazing and you sneak bites of filling while you work. Don’t worry, you do not need to be an expert or have a giant family party to make these. I’ll walk you through it like I would if you were standing right next to me at the counter. 
What Are Tamales?
Tamales are a classic comfort food made from masa (a corn based dough) that gets spread onto a softened corn husk, filled with something tasty, then wrapped up and steamed. The corn husk is basically the little wrapper that holds everything together while it cooks, and it also adds that subtle corn scent that makes tamales taste like tamales.
What I love is how tamales are both simple and kind of magical. It’s humble ingredients, but the final result feels like you made something truly special. They show up at holidays, weekend gatherings, and honestly, random Tuesdays in my house when I need a mood boost.
If you like meals that feel hearty and nostalgic, you might also love something like this corned beef and cabbage recipe. Different vibe, same cozy payoff.
Why You’ll Love This Recipe
These are “easy” beef tamales because I’m not asking you to grind your own chiles or spend all day on a complicated sauce. We’re keeping it doable, but still super satisfying. The beef comes out flavorful, the masa stays tender, and the steaming does most of the work.
Here’s why this recipe works well for real life:
- Great for beginners because the steps are clear and forgiving.
- Freezer friendly so you can stash extras for later.
- Feeds a crowd or gives you leftovers you will actually want.
- Hands on but relaxing, especially if you put on music and take your time.
I also like that tamales make dinner feel fun. Like, you unwrap your food and it’s instantly more exciting.
“I followed these steps exactly and my tamales came out soft and flavorful. My kids unwrapped them like little presents and asked when we can make them again.”
On nights when I want another easy comfort dish with beef, I rotate in this creamy beef and shells in one pot. Totally different, but it hits that same cozy spot.
Key Ingredients in Tamales
Let’s keep the ingredient talk simple. Good tamales come down to a few basics: a tasty filling, a well seasoned masa, and corn husks that are softened enough to wrap without cracking.
What you will need
- Corn husks: dried, usually sold in bags near Latin ingredients. You will soak them in hot water.
- Masa harina: corn flour made for tamales. Make sure it says masa harina, not cornmeal.
- Broth: beef broth or chicken broth both work. Broth gives the masa flavor.
- Fat: traditionally lard, but softened butter or a neutral oil can work. Lard gives the most classic taste and texture.
- Beef: ground beef is easiest, but shredded chuck roast is also great if you have time.
- Seasonings: chili powder, cumin, garlic, onion, salt. If you like heat, add a pinch of cayenne.
- Sauce element: enchilada sauce, a simple red chile sauce, or even a good salsa stirred into the beef.
Quick note on the husks: pick larger ones when you can. Tiny husks are usable, but wrapping gets annoying fast.
If you’re in a meal planning mood and want another dinner that stretches far, this ground beef and potatoes casserole is another solid option for busy weeks.
How to Make Tamales
This is the part that scares people, but it’s honestly just a rhythm. Make filling, make masa, assemble, steam. After you wrap a few, you’ll feel like you’ve done it forever.
Step by step, my no stress method
1. Soak the corn husks
Place husks in a big bowl or pot and cover with very hot water. Use a plate on top to keep them submerged. Soak 30 to 45 minutes until soft and bendy. Then drain and pat them dry.
2. Cook the beef filling
In a skillet, cook ground beef with chopped onion until browned. Drain extra grease if needed. Stir in garlic, chili powder, cumin, salt, and a splash of broth or sauce. Let it simmer a few minutes so it’s not watery. You want it moist, not soupy, because wet filling can make the masa gummy.
3. Mix the masa
In a bowl, mix masa harina with baking powder and salt. In another bowl, whip the fat (lard or butter) until fluffy. Then alternate adding the dry masa mix and warm broth until you get a soft spreadable dough, kind of like thick hummus or peanut butter texture. If it feels dry and cracks, add a bit more broth.
4. Assemble
Lay a husk smooth side up. Spread about 2 to 3 tablespoons masa in the middle, leaving space at the top and bottom. Add a spoon of beef filling down the center. Fold one side over, then the other, then fold up the bottom like a little packet. Some people tie them, but I rarely do unless they are stubborn.
5. Steam
Stand tamales upright in a steamer pot with the open side up. Add water to the bottom (not touching the tamales). Cover and steam about 60 to 75 minutes. Check water level occasionally so you don’t run it dry.
How you know they are done
Let one rest 10 minutes, then unwrap. If the husk pulls away cleanly and the masa looks set, you’re good. If it sticks and looks wet, steam longer and check again in 10 to 15 minutes.
For a fun breakfast twist with leftover beef in general, I’m also a big fan of corned beef hash. Not tamales, obviously, but it’s another “crispy, savory, happy” kind of meal.
Storage and Make-Ahead Tips
This is where tamales really shine. You can make a batch, eat some now, and future you gets a gift later.
To store in the fridge: Let them cool fully, then keep them in a sealed container for up to 4 days.
To freeze: Wrap cooled tamales in plastic wrap or foil, then place in a freezer bag. Freeze up to 3 months. I like freezing in small packs so I can grab just a few.
To reheat: Steaming is best because it keeps the masa soft. If you microwave, wrap in a damp paper towel and heat in short bursts. If you have an air fryer, you can crisp the outside a bit, but it can dry them out if you go too long.
Make ahead tip: You can make the beef filling a day early. Keep it chilled, then assemble the next day. You can also soak husks ahead and keep them in the fridge in a bag so they don’t dry out.
And if you’re the type who likes having a sweet snack ready while cooking, this Christmas cornflake brittle is dangerously easy to nibble on between batches.
Common Questions
Do I have to use lard?
No. Lard gives the most traditional texture and flavor, but softened butter works and still tastes great. If you use oil, go slow and add just enough to get a spreadable masa.
Why are my tamales sticking to the husk?
Usually they need more steaming time, or your masa was too wet. Let them rest a few minutes after steaming too, that helps them set.
Can I use store bought enchilada sauce?
Absolutely. It’s one of my favorite shortcuts for easy beef tamales. Pick one you like the taste of, because the flavor really comes through.
How many tamales does this make?
It depends on how thick you spread the masa, but a typical home batch is around 18 to 24. If you’re new, you might get fewer, and that’s totally fine.
What should I serve with them?
Simple sides are best. Salsa, sour cream, sliced jalapenos, cilantro, or a quick salad. I also love serving easy beef tamales with rice and beans when I want a full plate.
A warm send off from my kitchen
If you’ve been wanting a homemade project that actually pays off, Easy Beef Tamales Steamed Masa Corn Husk is it. Once you get the hang of spreading and wrapping, it turns into a pretty relaxing routine, and the freezer leftovers are a serious bonus. If you want to explore a more traditional red version later, check out Red Beef Tamales (Tamales Rojos) – Stellanspice for extra inspiration. Now go soak those husks, put something fun on in the kitchen, and make a batch you’ll be proud of. 
Easy Beef Tamales
Ingredients
Method
- Soak the corn husks in a big bowl or pot covered with very hot water for 30 to 45 minutes until soft and bendy. Drain and pat them dry.
- In a skillet, cook ground beef with chopped onion until browned. Drain extra grease if needed. Stir in garlic, chili powder, cumin, and salt, along with a splash of broth or sauce. Let it simmer a few minutes until moist, not soupy.
- In a bowl, mix masa harina with baking powder and salt. In another bowl, whip the fat until fluffy. Alternate adding the dry masa mix and warm broth until achieving a soft spreadable dough.
- Lay a husk smooth side up. Spread about 2 to 3 tablespoons of masa in the middle, leaving space at the top and bottom. Add a spoon of beef filling down the center.
- Fold one side of the husk over the filling, then the other side, and fold up the bottom to create a little packet. Tie if necessary.
- Stand tamales upright in a steamer pot with the open side facing up. Add water to the bottom (not touching the tamales). Cover and steam for 60 to 75 minutes. Check water level occasionally.
- After steaming, let the tamales rest for 10 minutes. Unwrap one to check if the masa pulls away cleanly from the husk.