Tamales de Carne con Chile Rojo (Red Chile Beef Tamales)

Time: Prep: 2 hours 45 minutes plus standing | Cook: 1 hour
Servings: 6

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We’re excited to share a beloved dish from Mexican cuisine: Tamales de Carne con Chile Rojo, or Red Chile Beef Tamales. These tamales feature tender beef, enveloped in a rich and spicy red chile sauce, all wrapped in a soft masa dough and steamed to perfection. Perfect for gatherings and celebrations, this recipe will guide you step-by-step to create a flavorful and comforting dish that brings the heart of Mexican culture to your table. Let’s get started on making these delicious tamales that will impress your family and friends!


Red Chile Beef 

1 tablespoon olive oil 

1 1/2 pounds boneless beef chuck roast, fat trimmed, cut into 1 1/2-inch pieces 

1 teaspoon salt 

1/2 teaspoon ground black pepper 

8 garlic cloves, peeled and smashed 

1 bay leaf 

1 small yellow onion, coarsely chopped 

6 dried Guajillo chiles, stemmed and seeded 

5 dried Arbol chiles, stemmed and seeded 

3 dried Ancho chiles, stemmed and seeded 


20 corn husks 

3 cups masa flour 

1/2 cup softened lard 

1 teaspoon salt 


Red Chile Beef 

  1. In large saucepot, heat oil over medium-high heat. Add beef, salt and pepper; cook 3 minutes or until lightly browned, stirring occasionally. Add 4 garlic cloves, bay leaf, 1/2 the onion and enough water to cover beef by about 2 inches; heat to a simmer. Reduce heat to medium-low; cover and cook 2 hours or until beef is very tender. Transfer beef to medium bowl and shred with 2 forks; discard bay leaf and reserve beef cooking liquid.
  1. Heat reserved beef cooking liquid in saucepot over high heat. Add dried chiles, and remaining 4 garlic cloves and 1/2 the onion; cover and cook 10 minutes or until chiles are softened. With slotted spoon, transfer chiles to blender; add 1 cup beef cooking liquid and purée until smooth. Makes about 1 1/2 cups red chile sauce.
  1. Add 1 cup red chile sauce to bowl with beef; toss to coat. Makes about 2 3/4 cups Red Chile Beef.



  1. Line rimmed baking pan with parchment paper. In separate large saucepot, add corn husks and enough hot water to cover; let stand 30 minutes and drain.
  1. In large bowl, gently stir flour and 2 cups reserved beef cooking liquid; let stand 10 minutes. With mixer on medium speed, beat in lard, salt and 1 cup reserved beef cooking liquid until smooth and fluffy dough forms. Makes about 4 1/2 cups dough.
  1. Place 1 corn husk, short end facing you, on work surface. Spread about 6 tablespoons dough into 3 x 4-inch rectangle over corn husk; place about 3 1/2 tablespoons Red Chile Beef lengthwise down center of dough. Fold long ends of corn husks over filling, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with 11 corn husks, and remaining dough and Red Chile Beef to make 11 more tamales. Makes 12 tamales.
  1. In large steamer pot, add 4 cups water; place steamer rack in pot and line with 4 corn husks. Heat to a boil over high heat. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover and reduce heat to medium-low; steam tamales 1 hour or until tamales easily come away from corn husks.
  1. Serve tamales with remaining 1/2 cup red chile sauce.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.