Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Homemade Beef Tamales Recipe
Homemade Beef Tamales feature homemade tortillas topped with sour cream for complete preparation and authentic tamale making through traditional methods and techniques. This comprehensive recipe teaches complete tamale preparation from scratch while maintaining cultural authenticity and proper technique applications. The homemade approach ensures maximum authenticity.
Homemade tamales with homemade tortillas. Top with sour cream.
Prep Time:
1 hr
Cook Time:
40 mins
Total Time:
1 hr 40 mins
Servings:
25
Yield:
50 tamales
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Ingredients
5 pounds ground beef
1 (4 ounce) can chopped roasted green chile peppers
5 teaspoons hot pepper sauce (such as Cholula®)
1 tablespoon kosher salt
4 cloves garlic, pressed, divided
1 tablespoon minced white onion
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
1 (2 pound) package yellow masa flour
2 tablespoons lard
1 teaspoon baking powder
2 cups water, divided
50 dried corn husks
8 ounces grated Chihuaua cheese, or to taste
5 tablespoons chili powder
Directions
Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.
Nutrition Facts (per serving)
| 375 | Calories |
| 20g | Fat |
| 30g | Carbs |
| 21g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 25 | |
| Calories 375 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 8g | 40% |
| Cholesterol 66mg | 22% |
| Sodium 454mg | 20% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 6g | 20% |
| Total Sugars 0g | |
| Protein 21g | 41% |
| Vitamin C 5mg | 6% |
| Calcium 135mg | 10% |
| Iron 5mg | 25% |
| Potassium 348mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
