Tamales De Carne (honduran Beef Tamales)

Tamales de Carne, or Honduran Beef Tamales, are a traditional dish in Honduran cuisine. These delicious tamales are made with a flavorful filling of seasoned beef, wrapped in a corn dough, and steamed to perfection. They are perfect for special occasions or as a comforting meal any time of the year.

Tamales De Carne (honduran Beef Tamales)

Ingredients

  • 3 cups masa harina (corn flour)
  • 1 cup beef broth
  • 1 pound beef chuck, cut into small cubes
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 12 dried corn husks

Instructions

  1. In a large bowl, mix the masa harina with the beef broth to form a smooth dough. Set aside.
  2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened.
  3. Add the beef cubes, garlic, cumin, oregano, salt, and pepper to the skillet. Cook until the beef is browned and cooked through.
  4. Soak the dried corn husks in warm water for 30 minutes to soften.
  5. To assemble the tamales, spread a thin layer of the masa dough onto the center of a corn husk. Spoon some of the beef filling onto the dough.
  6. Wrap the corn husk around the filling to form a tight package. Secure the ends by folding them over.
  7. Place the tamales in a steamer and steam for 1.5 to 2 hours, or until the dough is firm.
  8. Serve the tamales warm and enjoy!

Cooking & Preparation

Preparation time:
45 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Carbohydrates
30g
Fat
18g

Supplies

Large bowl Skillet Steamer

Tools

Knife Spoon

Serving suggestions

Serving suggestions: Serve the tamales with a side of curtido (Honduran cabbage slaw) and a dollop of salsa.

Tips & tricks

Tips: Make sure to tie the tamales securely with kitchen twine to prevent them from unraveling during steaming.

Cost

$20