Deconstructed Beef Tamales with Chimichurri
Ground beef seasoned with guajillo and chile powder layered over baked masa, finished with fresh cilantro-parsley chimichurri, pico de gallo, and cotija cheese. Served on corn husks for a deconstructed tamale experience that captures traditional flavors without steaming.
Ingredients
- 1 lbs 90% lean ground beef85% lean ground beef or ground turkey1:1protein
ground turkey adds lighter flavor
- 1 cup Spanish onion, diced
- 1 tablespoon guajillo powderancho powder1:1spice
similar earthiness and heat level
- 2 teaspoon chile powder
- 1 teaspoon kosher salt
- 3 cup masa flour
- 2 cups hot water
- 8 corn husks
- 1 cup pico de gallo
- ¼ cup cotija cheese
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- ⅓ cup olive oil
- 1 tablespoon garlic
- ½ teaspoon crushed red pepper(optional)
Instructions
- 1
Preheat oven to 375°F.
- 2
Combine masa flour and hot water in a bowl until dough forms.
- 3
Transfer dough to a greased sheet pan, spread evenly, and bake for 10 to 12 minutes until set.
- 4
Remove from oven and cut into 6 even pieces.
- 5
Heat a large skillet over medium heat.
- 6
Add ground beef, onions, guajillo powder, chile powder, and kosher salt to the skillet.
- 7
Break beef into small crumbles and cook for 10 to 15 minutes.
- 8
Combine parsley, cilantro, olive oil, and garlic in a food processor.
- 9
Pulse 4 to 6 times until ingredients are combined and sauce thickens.
- 10
Season chimichurri sauce with salt and pepper to taste.
- 11
Lay a corn husk on a plate.
- 12
Layer with masa piece, chimichurri sauce, ground beef mixture, pico de gallo, and cotija cheese.
- 13
Finish with fresh lime.
Tips
Cut masa into even pieces for uniform cooking and plating.
Break beef into small crumbles to ensure even cooking and better texture distribution.
Pulse chimichurri sauce carefully to achieve a thick consistency without over-processing.
Have all components prepared before assembly for quick plating.
Good to Know
Cooked beef mixture stores covered in refrigerator up to 3 days. Chimichurri sauce stores up to 5 days. Assemble just before serving.
Prepare baked masa, cooked beef mixture, and chimichurri sauce up to 1 day ahead. Store separately. Assemble to order.
Serve immediately after assembly while masa is still warm. Accompany with lime wedges.
Common Mistakes
Over-process chimichurri to avoid watery sauce consistency.
Do not skip spreading masa evenly to avoid uneven baking and inconsistent pieces.
Do not overcook ground beef to prevent dry, dense texture.
Substitutions
ground turkey adds lighter flavor
similar earthiness and heat level