Mexican Beef Tamales with Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Traditional tamales filled with tender beef and topped with sweet pineapple salsa. This mexican-inspired beef (gluten-free) ready in about 90 minutes blends masa harina, beef, pineapple into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g masa harina
• 400g beef
• 1 pineapple
• 1 tbsp cilantro
• 1 lime

Instructions

1. Step 1: In a large bowl, combine 500g masa harina with 1 cup warm water and 1/4 cup lard, mixing with a fork until a smooth, pliable dough forms. Knead for 2-3 minutes until elastic, then cover with a damp cloth and let rest for 15 minutes. Tip: The dough should feel slightly sticky but not wet — add 1 tbsp water if too dry.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 400g beef, cut into 1/2-inch cubes, and sauté for 5 minutes until browned. Stir in 1/2 cup chopped onion and 2 cloves minced garlic, cooking for 3 minutes until softened. Add 1 tsp chili powder, 1 tsp ground cumin, and 1/2 tsp salt, stirring until fragrant (about 1 minute). Tip: Brown the beef in batches to avoid overcrowding the pan.
3. Step 3: Transfer the beef mixture to a bowl and let cool slightly. Spoon 1/4 cup masa dough onto each corn husk, spreading it into a 6-inch round. Place 2-3 tbsp of the beef filling in the center, then fold the husk into a triangle, tucking the edges to seal. Repeat with remaining ingredients. Tip: Use a damp cloth to handle the husks — they become pliable when wet.
4. Step 4: Place the tamales in a steamer basket lined with damp paper towels, ensuring they’re not touching. Cover with a lid and steam over boiling water for 45-50 minutes, or until the masa is firm and the husks are tender. Tip: Check the water level every 15 minutes to prevent it from evaporating completely.
5. Step 5: Meanwhile, prepare the pineapple salsa: Dice 1 pineapple into 1/2-inch cubes, then transfer to a bowl. Add 1/4 cup chopped cilantro, juice of 1 lime, and 1/2 tsp finely chopped jalapeño (optional). Stir to combine, then let sit for 10 minutes for the flavors to meld. Tip: For extra sweetness, add 1 tbsp honey or agave nectar before serving.
6. Step 6: To serve, carefully remove the tamales from the steamer, let them rest for 5 minutes, then peel away the husks. Garnish with a dollop of salsa and a squeeze of lime juice, and serve warm. Tip: The salsa can be made ahead and stored in the refrigerator for up to 2 days.