Spiced Guatemalan Beef Tamales with Tomato-Chili Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Steamed corn tamales stuffed with seasoned beef and served with a smoky tomato and chili sauce, inspired by Guatemalan flavors. This latin american-inspired beef ready in about 120 minutes blends masa harina, warm chicken broth, vegetable shortening 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 320 calories and feeds 10, 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

• 3 cups masa harina
• 2 1/2 cups, warm chicken broth
• 3/4 cup vegetable shortening
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground black pepper
• 1/4 tsp ground cinnamon
• 20, soaked in warm water for 30 minutes corn husks
• 1 lb ground beef
• 1 medium, finely chopped white onion
• 3, minced garlic cloves
• 2, seeds removed and soaked dried guajillo chilies
• 2 medium, chopped tomato
• 2 tbsp olive oil
• 1 tsp salt for filling

Instructions

1. Step 1: In a large bowl, combine 3 cups masa harina with 2 tsp salt, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper, and 1/4 tsp ground cinnamon. Add 3/4 cup vegetable shortening and mix with your hands until crumbly.
2. Step 2: Gradually add 2 1/2 cups warm chicken broth to the masa mixture, kneading until a soft dough forms that holds together when pressed, about 5 minutes.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped white onion and 3 minced garlic cloves, sauté for 3 minutes until translucent.
4. Step 4: Add 1 lb ground beef to the skillet and cook for 7-8 minutes until browned, breaking up lumps.
5. Step 5: Drain and blend 2 soaked guajillo chilies with 2 chopped medium tomatoes until smooth. Pour this sauce into the beef mixture, season with 1 tsp salt, and simmer for 10 minutes until thickened.
6. Step 6: Drain soaked corn husks and pat dry. Spread 2-3 tbsp masa dough onto the smooth side of each husk in a 4x6 inch rectangle.
7. Step 7: Spoon 1-2 tbsp beef filling onto the center of the masa on each husk. Fold sides over to enclose filling and then fold bottom up.
8. Step 8: Arrange tamales standing in a large steamer pot with 1 inch of boiling water; cover and steam over medium heat for 1 hour, adding water as needed.
9. Step 9: Remove tamales carefully and let rest 5 minutes before serving with extra tomato-chili sauce if desired.