Gluten-Free Traditional Shredded Beef Tamales
These authentic tamales feature tender seasoned shredded beef wrapped in fluffy corn masa dough and steamed in corn husks. The filling combines savory beef with warm spices like chili powder and cumin, while the masa dough is made light and airy with shortening and baking powder. Perfect for special occasions, family gatherings, or when you want to share a beloved Mexican tradition. The steaming process creates incredibly moist tamales with a tender texture that pairs beautifully with tangy enchilada sauce and cooling sour cream.
Ingredients
- 2 cups seasoned and shredded beef
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ⅝ cups shortening
- 2 cups corn flour
- 1 teaspoon baking powder
- 10 large corn husks
- 1 can enchilada saucesalsa verde1:1variation
For a tangier green sauce option
- sour cream
Instructions
- 1
Soak corn husks in hot water until pliable
- 2
Heat shredded beef with chili powder, cumin, and salt in a skillet
- 3
Beat shortening until fluffy in a bowl
- 4
Add corn flour, baking powder, and salt to shortening and mix well
- 5
Spread 2-3 tablespoons tamale dough down center of each husk and spread to sides
- 6
Add 1 tablespoon meat filling down center of dough
- 7
Roll husk so dough surrounds meat completely
- 8
Fold husk envelope style over filling
- 9
Place tamales on plate and cover with damp paper towel
- 10
Place rack in bottom of deep pot and fill with hot water to rack level
- 11
Stand tamales upright on rack in pot
- 12
Bring to boil and cover
- 13
Steam for 30-40 minutes, replacing water as needed
- 14
Check doneness by opening one tamale to ensure dough is firm and doesn't stick to husk
- 15
Serve with enchilada sauce and sour cream
Tips
Keep assembled tamales covered with a damp paper towel while working to prevent the masa from drying out
Test one tamale for doneness before removing all - the dough should pull away cleanly from the husk when ready
Maintain water level during steaming by adding hot water as needed to prevent scorching the pot
Good to Know
Store in refrigerator for up to 3 days or freeze for up to 3 months
Can be assembled up to 1 day ahead and refrigerated before steaming
Serve immediately while warm with enchilada sauce and sour cream
Common Mistakes
Don't let masa dry out - keep covered with damp towel to avoid cracking
Ensure water doesn't touch tamales during steaming to avoid soggy bottoms
Substitutions
For a tangier green sauce option
FAQ
Can I freeze tamales?
Yes, freeze cooked tamales for up to 3 months. Steam from frozen for 15-20 minutes to reheat.
What if my corn husks tear?
Use two husks overlapping, or tie torn husks with strips of husk to secure the filling inside.
How do I know when tamales are done?
The masa should be firm and pull away cleanly from the husk without sticking when unwrapped.