How to Make Spiced Beef Mince and Sweetcorn Tamales from Scratch

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Tamales are a traditional Mexican dish that brings together vibrant flavors and a unique cooking process, making them a perfect centerpiece for any gathering.

This recipe for spiced beef mince and sweetcorn tamales combines savory, spiced beef with the subtle sweetness of corn, all wrapped in a soft, steamed masa dough.

Making tamales from scratch may seem daunting, but with the right steps, you’ll create a delicious and authentic dish that’s worth the effort.

Here’s a detailed guide to crafting these flavorful tamales at home.

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Ingredients

For the Masa Dough:

  • 4 cups masa harina (corn flour for tamales)

  • 3 cups chicken or vegetable broth

  • 1 cup lard or vegetable shortening

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/2 cup reserved cooking liquid from beef (optional, for extra flavor)

For the Spiced Beef Mince Filling:

  • 1 lb ground beef (mince)

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup sweetcorn kernels (fresh, canned, or frozen)

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon dried oregano

  • 1 cup tomato sauce or crushed tomatoes

  • Salt and pepper to taste

  • 1/4 cup chopped fresh cilantro (optional)

For the Tamale Assembly:

  • 20–25 dried corn husks

  • Water for soaking husks

Equipment Needed

Read More: Best Chicken Wing Dip Recipe for Any Occasion

Step-by-Step Instructions

Step 1: Prepare the Corn Husks

  1. Soak the husks: Place the dried corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes, or until they are pliable. You can place a heavy plate on top to keep them submerged.

  2. Rinse and dry: After soaking, rinse each husk under running water to remove any debris. Pat them dry with a kitchen towel and set aside.

Step 2: Make the Spiced Beef Mince Filling

  1. Cook the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

  2. Brown the beef: Add the ground beef to the skillet, breaking it up with a spatula. Cook for 5–7 minutes until browned and no longer pink.

  3. Season the filling: Stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes to toast the spices.

  4. Add sweetcorn and tomatoes: Stir in the sweetcorn kernels and tomato sauce. Simmer the mixture for 8–10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. If using, stir in the chopped cilantro. Set the filling aside to cool slightly.

Step 3: Prepare the Masa Dough

  1. Beat the fat: In a large mixing bowl, use a hand mixer or whisk to beat the lard or vegetable shortening until fluffy, about 1–2 minutes.

  2. Combine dry ingredients: In a separate bowl, mix the masa harina, baking powder, and salt.

  3. Make the dough: Gradually add the dry ingredients to the whipped lard, alternating with the broth. Mix until a soft, spreadable dough forms. If desired, add up to 1/2 cup of the reserved beef cooking liquid for extra flavor. The dough should be light and spreadable, similar to a thick cake batter.

Step 4: Assemble the Tamales

  1. Set up your workspace: Lay a soaked corn husk flat, with the smooth side up and the wider end facing you. If the husk is too small, you can overlap two husks to create a larger surface.

  2. Spread the masa: Spoon about 2–3 tablespoons of masa dough onto the center of the husk. Use the back of a spoon or your fingers to spread it into a thin, even layer (about 1/4 inch thick), leaving a 1-inch border on the sides and bottom.

  3. Add the filling: Place 1–2 tablespoons of the spiced beef and sweetcorn filling in the center of the masa.

  4. Fold the tamale: Fold the sides of the husk inward so the masa encases the filling, then fold the bottom of the husk up. You can tie the tamale with a thin strip of corn husk to secure it, but this is optional.

  5. Repeat: Continue assembling tamales until all the masa and filling are used.

Step 5: Steam the Tamales

  1. Prepare the steamer: Fill a large pot or steamer with a few inches of water, ensuring the water doesn’t touch the steamer basket. Line the basket with a few extra corn husks to prevent sticking.

  2. Arrange the tamales: Place the tamales upright in the steamer, with the open ends facing up. If needed, pack them tightly to keep them standing.

  3. Steam: Cover the pot and steam the tamales over medium heat for 60–90 minutes. Check occasionally to ensure the water doesn’t run dry, adding more if needed. The tamales are done when the masa easily pulls away from the husk.

  4. Rest: Remove the tamales from the steamer and let them rest for 5–10 minutes before serving.

Serving Suggestions

Serve the tamales warm, unwrapped from their husks, with your favorite toppings. Popular options include:

  • Salsa verde or roja

  • Sour cream or Mexican crema

  • Sliced avocado

  • Fresh cilantro or chopped green onions

Pair the tamales with a side of Mexican rice, refried beans, or a fresh salad for a complete meal.

Tips for Success

  • Make ahead: The filling and masa dough can be prepared a day in advance and refrigerated. Assemble the tamales just before steaming for the freshest texture.

  • Freezing tamales: Uncooked tamales can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Steam them directly from frozen, adding an extra 10–15 minutes to the cooking time.

  • Customize the filling: Swap the beef for ground chicken, pork, or even a vegetarian option like black beans and cheese for a different twist.

  • Check masa consistency: If the masa is too thick, add a bit more broth. If it’s too wet, add a little more masa harina.

Why Make Tamales from Scratch?

Making tamales from scratch is a labor of love, but the results are incredibly rewarding.

The spiced beef mince and sweetcorn filling offers a perfect balance of savory and sweet, while the steaming process ensures a tender, flavorful masa.

Tamales are a great way to bring people together—whether you’re hosting a tamale-making party or sharing the finished dish with loved ones.

This recipe for spiced beef mince and sweetcorn tamales is a fantastic way to dive into the world of homemade tamales.

With a little patience and creativity, you’ll have a batch of delicious, authentic tamales that will impress your family and friends.

Happy cooking!

Spiced Beef Mince and Sweetcorn Tamales

These spiced beef mince and sweetcorn tamales feature savory, seasoned beef paired with sweet corn, wrapped in soft masa dough, and steamed to perfection for a truly authentic Mexican treat.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 25
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Masa Dough:
  • 4 cups masa harina corn flour for tamales
  • 3 cups chicken or vegetable broth
  • 1 cup lard or vegetable shortening
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup reserved cooking liquid from beef optional, for extra flavor
For the Spiced Beef Mince Filling:
  • 1 lb ground beef mince
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup sweetcorn kernels fresh, canned, or frozen
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 cup tomato sauce or crushed tomatoes
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro optional
For the Tamale Assembly:
  • 20 –25 dried corn husks
  • Water for soaking husks

Method
 

Step 1: Prepare the Corn Husks
  1. Soak the husks: Place the dried corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes, or until they are pliable. You can place a heavy plate on top to keep them submerged.
  2. Rinse and dry: After soaking, rinse each husk under running water to remove any debris. Pat them dry with a kitchen towel and set aside.
Step 2: Make the Spiced Beef Mince Filling
  1. Cook the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  2. Brown the beef: Add the ground beef to the skillet, breaking it up with a spatula. Cook for 5–7 minutes until browned and no longer pink.
  3. Season the filling: Stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes to toast the spices.
  4. Add sweetcorn and tomatoes: Stir in the sweetcorn kernels and tomato sauce. Simmer the mixture for 8–10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. If using, stir in the chopped cilantro. Set the filling aside to cool slightly.
Step 3: Prepare the Masa Dough
  1. Beat the fat: In a large mixing bowl, use a hand mixer or whisk to beat the lard or vegetable shortening until fluffy, about 1–2 minutes.
  2. Combine dry ingredients: In a separate bowl, mix the masa harina, baking powder, and salt.
  3. Make the dough: Gradually add the dry ingredients to the whipped lard, alternating with the broth. Mix until a soft, spreadable dough forms. If desired, add up to 1/2 cup of the reserved beef cooking liquid for extra flavor. The dough should be light and spreadable, similar to a thick cake batter.
Step 4: Assemble the Tamales
  1. Set up your workspace: Lay a soaked corn husk flat, with the smooth side up and the wider end facing you. If the husk is too small, you can overlap two husks to create a larger surface.
  2. Spread the masa: Spoon about 2–3 tablespoons of masa dough onto the center of the husk. Use the back of a spoon or your fingers to spread it into a thin, even layer (about 1/4 inch thick), leaving a 1-inch border on the sides and bottom.
  3. Add the filling: Place 1–2 tablespoons of the spiced beef and sweetcorn filling in the center of the masa.
  4. Fold the tamale: Fold the sides of the husk inward so the masa encases the filling, then fold the bottom of the husk up. You can tie the tamale with a thin strip of corn husk to secure it, but this is optional.
  5. Repeat: Continue assembling tamales until all the masa and filling are used.
Step 5: Steam the Tamales
  1. Prepare the steamer: Fill a large pot or steamer with a few inches of water, ensuring the water doesn’t touch the steamer basket. Line the basket with a few extra corn husks to prevent sticking.
  2. Arrange the tamales: Place the tamales upright in the steamer, with the open ends facing up. If needed, pack them tightly to keep them standing.
  3. Steam: Cover the pot and steam the tamales over medium heat for 60–90 minutes. Check occasionally to ensure the water doesn’t run dry, adding more if needed. The tamales are done when the masa easily pulls away from the husk.
  4. Rest: Remove the tamales from the steamer and let them rest for 5–10 minutes before serving.

Notes

  • Make ahead: The filling and masa dough can be prepared a day in advance and refrigerated. Assemble the tamales just before steaming for the freshest texture.
  • Freezing tamales: Uncooked tamales can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Steam them directly from frozen, adding an extra 10–15 minutes to the cooking time.
  • Customize the filling: Swap the beef for ground chicken, pork, or even a vegetarian option like black beans and cheese for a different twist.
  • Check masa consistency: If the masa is too thick, add a bit more broth. If it’s too wet, add a little more masa harina.

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