Revolutionary Beef and Corn Tamales

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Hearty corn masa dumplings filled with slow-simmered beef and sweet corn, wrapped in corn husks and steamed to perfection. Inspired by the stories of the Mexican Revolution, this dish is a celebration of tradition and resilience. This mexican-inspired mexican ready in about 135 minutes pairs pound beef chuck, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 pound beef chuck
• 1/2 cup, diced yellow onion
• 2 cloves, minced garlic
• 1/2 cup, diced green bell pepper
• 1/4 cup tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup corn kernels
• 2 cups masa harina
• 1/2 cup vegetable shortening
• 1/4 cup lard
• 1 1/2 cups, warm water
• 16, soaked in warm water for 30 minutes corn husks
• 1/4 cup vegetable oil

Instructions

1. Step 1: In a medium pot, combine 1 pound beef chuck cubes, 1/2 cup diced yellow onion, 2 minced garlic cloves, 1/2 cup diced green bell pepper, 1/4 cup tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover and simmer over low heat for 90 minutes, stirring occasionally until the beef is fork-tender. Shred the beef with two forks, return to the pot, and stir in 1/2 cup corn kernels; cook for 5 more minutes until the corn is heated through.
2. Step 2: In a large bowl, mix 2 cups masa harina, 1/2 cup vegetable shortening, 1 teaspoon salt, and 1/4 cup lard until the mixture resembles coarse sand. Gradually add 1 1/2 cups warm water, 1 tablespoon at a time, mixing until a soft, pliable dough forms that holds together when pinched.
3. Step 3: Drain and pat dry 16 soaked corn husks. Spread 1/4 cup masa dough onto the wider end of a husk, leaving a 1-inch border. Place 2 tablespoons of the beef filling in the center, fold the sides over the filling, then fold the bottom up to enclose. Secure with a small piece of corn husk or kitchen twine.
4. Step 4: Arrange the tamales seam-side down in a steamer basket, standing upright with points facing up. Steam over boiling water for 45 minutes, adding more water to the pot as needed. The tamales are done when the masa pulls away from the husk easily and feels firm.