Shredded Beef Tamales
These Instant Pot Shredded Beef Tamales are filled with tender, flavorful beef and wrapped in soft, homemade masa made with bacon drippings instead of lard. Using the Instant Pot makes steaming tamales easier and cuts down on the traditional cooking time.
YT viewer Marci says: “Thank you for paring down the time to make tamales! This is a game changer!!”
Tamales are a popular Mexican holiday tradition, and making them is often a family activity. Everyone can help spread the masa, add the filling, and fold the corn husks.
For this recipe, I’m making a smaller batch using my Mexican Pot Roast for the filling. The beef is seasoned with mild spices, making these tamales a great option for kids and anyone who doesn’t like spicy food. You can also double the recipe for a larger gathering.
Ingredients
You can find most of these ingredients at a large grocery store or Latin market.
- Corn Husks: Dried corn husks are used to wrap the tamales and hold their shape while steaming. Soak them in hot water until they’re soft enough to fold.
- Masa Harina: Use masa harina made for tamales, not regular cornmeal. It gives the masa its traditional corn flavor and texture.
- Bacon Drippings: Instead of lard, I use reserved bacon drippings for extra savory flavor. Strain the drippings and refrigerate them until you’re ready to make the masa.
- Beef Broth: Adds moisture and flavor to the masa. I use low-sodium beef broth so I can adjust the seasoning myself.
- Baking Powder: Helps give the masa a lighter texture.
- Salt: Seasons the masa. Since the broth and bacon drippings already contain salt, adjust the amount to your preference.
- Shredded Beef: I use my Mexican Pot Roast for a tender, flavorful filling that isn’t too spicy.
How to Make Instant Pot Shredded Beef Tamales
Making tamales takes some preparation, but using the Instant Pot makes the steaming process much easier. I recommend preparing the shredded beef ahead of time so it’s cooled and ready when you start assembling.
Prepare the Shredded Beef
I use my Mexican Pot Roast for the filling because the beef is tender, flavorful, and not too spicy. I prefer making it the day before and refrigerating it overnight so it’s ready to use. If you’re making everything the same day, prepare the beef first and let it cool before assembling the tamales.
Make the Masa
- Add the masa ingredients to a stand mixer fitted with the paddle attachment. Mix until everything starts to come together.
- Continue mixing for about 10 minutes; it should be soft, smooth, and easy to spread. It should hold together without being dry or crumbly.
If you don’t have a stand mixer, you can use a handheld mixer or mix the masa by hand. Mixing by hand takes about 20 minutes.
Before assembling, I recommend checking the seasoning. Microwave a small piece of masa until fully cooked, then taste it and adjust the salt if needed. I used low-sodium beef broth and added an extra teaspoon of salt.
Soak the Corn Husks
- Rinse the dried corn husks to remove any dirt or debris. Place them in a large pot and cover with hot water.
- Soak for 20–30 minutes, or until the husks are soft and easy to fold.
- Drain the water and pat away any excess moisture before spreading the masa.
Assemble the Tamales
- Place a softened corn husk on a cutting board with the rough side facing down. You’ll spread the masa on the smooth side. If the husk is too small, overlap two together.
- Spoon some masa onto the center of the husk and spread it into an even layer, leaving a small border around the edges. I like using a spatula to make spreading easier.
- Add the shredded beef filling down the center of the masa. Bring both sides of the corn husk together to enclose the filling, then fold the bottom up. Place the assembled tamales in a dish while you finish wrapping the rest.
You can also tear thin strips from an extra corn husk and use them to tie the tamales closed.
If you’re new to making tamales, watch my step-by-step video to see how I spread the masa and fold the corn husks.
Cook the Tamales in the Instant Pot
- Add 1 cup of water to the Instant Pot and place a trivet or steamer basket inside. The tamales should stay above the water so they steam instead of sitting in the liquid.
- I use my 8-quart Instant Pot with the trivet insert, but a steamer basket works even better. If you’re using a trivet, you can place a piece of foil with holes on top to support the tamales while allowing steam to pass through.
- Arrange the tamales in the pot, making sure they don’t reach the lid or interfere with the pressure seal.
- Cook on Manual or High Pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure.
- Remove the tamales from the pot and let them cool for about 15 minutes before serving. The masa should be firm and pull away easily from the corn husks.
Tips and Notes
- Prepare the beef ahead of time. Making the filling the day before saves time, especially if you’re assembling a large batch of tamales.
- Don’t overfill the corn husks. Leave enough room around the edges so you can fold them without the filling spilling out.
- Leave room in the Instant Pot. Make sure the tamales don’t reach the lid so the pot can seal properly and come to pressure. If the husk is too tall, you can use scissors to trim them down or make the fold shorter.
How to Store and Reheat Tamales
Allow the cooked tamales to cool completely before storing them. Place them in an airtight container or zip-top bag and refrigerate for up to 4 days.
You can also freeze cooked tamales for up to 2–3 months. Keep the corn husks on to help protect the masa from drying out.
To reheat refrigerated tamales, keep the corn husks on, cover with a damp paper towel, and microwave for about 2 minutes, or until heated through. Remove the husks before eating.
Shredded Beef Tamales FAQs
Yes! Chuck roast works well because it becomes tender and easy to shred after cooking. You can also use ground beef for a quick-cooking option.
Yes! You can use lard or a neutral-flavored oil instead of bacon drippings. The flavor will be slightly different, but both can be used to make masa. For the lard (manteca) you’ll need to whip it first, then add the masa and broth.
Keep the cooked tamales wrapped in their corn husks and covered until you’re ready to serve. For longer gatherings, you can keep them warm in a steamer over gently simmering water. Just make sure the water doesn’t touch the tamales.
What to Serve with Beef Tamales
Serve these shredded beef tamales with Mexican Red Rice and Instant Pot Refried Beans for a complete meal. You can also add a fresh cactus salad for something lighter. These sides are great for holiday gatherings when you’re serving a variety of tamales.
Shredded Beef Tamales Recipe
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Equipment
Ingredients
- 1 bag Corn Husks You'll need at least 16 husks
- 3 Cups Fine Mexican Corn Flour (Masa)
- ½ teaspoon Baking Powder
- 1 teaspoon Salt (taste the masa and see if more salt is needed)
- ¾ Cup Filtered Bacon Drippings or use Avocado oil, Olive Oil, or Lard (Manteca).
- 3 Cups Beef Broth Low Sodium and make sure the broth is warm.
- 3 Cups Cooked Red Shredded Beef See Notes
Instructions
- Cook your filling first and allow it to cool before assembling. I prefer to make my filling the day before. Then continue with recipe.
Corn Husks
- Rinse corn husks and place in a pot of water on the stove and bring to a boil, once boiling turn off the heat. Let corn husks soak for 20-30 minutes until they are soft and pliable. Remove from water and allow the husks to dry off. I also like to wipe them off with a clean kitchen towel.
Masa
- In a stand mixer with a paddle attachment, add masa (corn flour), salt, baking powder, and filtered bacon drippings. If you do not have bacon drippings, then use oil or lard (manteca). Begin mixing on low speed to incorporate.
- Gradually add in warm beef broth as the mixer is still going on low speed. Once all the broth is added, increase speed to medium. Keep mixing and scraping down the sides of the bowl every few minutes until a soft, smooth dough forms. Microwave a small amount of masa for 15 seconds and taste it for seasoning. If more salt is needed, add salt and mix the dough again.
- If making tamales right away, then set aside, otherwise cover with plastic wrap or a towel and place in the fridge until ready to use. Bring the masa out for at least 30 minutes before so it can come to room temperature.
Assembling the Tamales
- Take one dried corn husk and place it on a work surface. If the husk is too small then overlap 2 husks together.
- Spread an even layer of masa in the upper middle of the husk. Add shredded beef filling to the middle.
- Fold both sides to meet in the middle, then fold the bottom end up to the top of the tamale. Place in a dish until all the tamales are assembled.
Steam the Tamales (see notes for stovetop method)
- Instant Pot Method: Add 1 cup of water to the instant pot and place the trivet or a steamer basket inside. If cooking multiple batches, add 1 cup of water each time.
- Place tamales standing up in the instant pot. If you are using the trivet, you can place a piece of foil with holes on top of the trivet so the tamales don't touch the water. If you are filling the entire instant pot, they will be more supported. Otherwise place a ramekin in the middle if the pot is not full.Also make sure the tops of the tamales are not touching the lid, otherwise the pot won't come to pressure.
- Set the timer to high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.
- Remove the steamer basket and allow the tamales to cool for at least 15 minutes before serving. The husk should easily remove from the tamal.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
