Mexican Slow-Cooked Beef Tamales with Avocado Salsa

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

Tamales made with slow-cooked beef, served with a fresh avocado salsa. This mexican-inspired beef (vegetarian-option) ready in about 100 minutes blends beef chuck, masa harina, avocado 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 300 calories and feeds 8, 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

• 700g beef chuck
• 2 cups masa harina
• 2 avocado
• 1 cup tomatoes

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 700g beef chuck, 1 tsp ground cumin, 1 tsp chili powder, 2 minced garlic cloves, and 1 diced onion. Cook for 5-7 minutes until the beef browns on all sides and releases its juices. Tip: Brown the beef first for deeper flavor — avoid overcrowding the pan to ensure even browning.
2. Step 2: Add 2 cups water, 1 cup diced tomatoes, 1 tsp salt, and 1/2 tsp dried oregano. Bring to a simmer, then reduce heat to low. Cover and cook for 45-50 minutes until the beef is tender and shreds easily with a fork. Tip: Check the liquid level periodically — add more water if it evaporates too quickly.
3. Step 3: In a large bowl, mix 2 cups masa harina with 1 1/2 cups warm water and 1/4 cup lard or vegetable oil until a smooth, pliable dough forms. Tip: The dough should be moist but not sticky — add more water, 1 tbsp at a time, if needed.
4. Step 4: Divide the beef mixture into 8 equal portions. Shape each into a ball and press into a tamale mold or wrap in 12-inch wide corn husks. Spoon 1/4 cup masa dough onto each, then top with another beef ball. Fold the husks or mold tightly to enclose. Tip: Use a tamale mold for even shaping, or secure corn husks with kitchen twine.
5. Step 5: Place the tamales in a steamer basket lined with damp paper towels. Cover and steam for 30-40 minutes until the masa is firm and pulls away easily from the husks. Tip: Steam over high heat — the tamales should be fully submerged in steam, not sitting directly on the steamer.
6. Step 6: For the avocado salsa, mash 2 ripe avocados in a bowl with a fork until smooth. Add 1 cup diced tomatoes, 1/4 cup chopped cilantro, 1 tbsp lime juice, and 1/2 tsp salt. Stir until well combined and the salsa reaches a creamy, chunky consistency. Tip: Taste and adjust seasoning — add more lime or salt if needed for brightness.
7. Step 7: To serve, carefully remove the tamales from the steamer and let rest for 5 minutes. Place each tamale on a plate, top with a generous spoonful of avocado salsa, and garnish with additional cilantro and a squeeze of lime. Tip: Serve immediately while warm — the tamales will firm up as they cool.