Steamed Beef Tripe and Vegetable Tamales with Chile Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Traditional Oaxacan tamales filled with tender beef tripe and fresh vegetables, wrapped in corn husks and steamed to perfection, served with a smoky chile sauce. This mexican-inspired beef ready in about 150 minutes blends dried corn husks, masa harina, baking powder 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 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

• 20 pieces dried corn husks
• 3 cups masa harina
• 1 tsp baking powder
• 1 cup lard or vegetable shortening
• 2 cups warm chicken broth
• 1 lb cooked beef tripe, finely chopped
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 3 pieces for chile sauce: dried guajillo chiles, stemmed and seeded
• 1 for chile sauce: garlic clove
• 1 1/2 cups for chile sauce: water
• 1/2 tsp for chile sauce: salt

Instructions

1. Step 1: Soak 20 dried corn husks in warm water for 30 minutes until pliable. Drain and pat dry.
2. Step 2: In a large bowl, combine 3 cups masa harina with 1 tsp baking powder and 1 1/2 tsp salt. Beat in 1 cup lard with your hands or a mixer until light and fluffy. Gradually add 2 cups warm chicken broth, mixing to form a soft dough.
3. Step 3: In a skillet, heat 2 tbsp olive oil over medium heat. Add 1 small finely chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 lb finely chopped cooked beef tripe, 1 grated medium carrot, 1 grated medium zucchini, 1 tsp ground cumin, and 1/2 tsp salt. Cook for 5 minutes, stirring frequently, then remove from heat.
5. Step 5: To assemble tamales, spread about 3 tbsp masa dough evenly over the center of each corn husk, leaving a 1-inch border. Spoon 2 tbsp of the tripe and vegetable filling onto the masa. Fold the sides of the husk over the filling and then fold the bottom up.
6. Step 6: Place tamales upright in a steamer basket over boiling water. Cover and steam for 90 minutes, adding water as needed.
7. Step 7: Meanwhile, to prepare the chile sauce, soak 3 dried guajillo chiles in hot water for 20 minutes until softened. Blend softened chiles, 1 garlic clove, 1 1/2 cups water, and 1/2 tsp salt until smooth. Simmer the sauce in a saucepan for 10 minutes until thickened.
8. Step 8: Serve the tamales hot topped with the warm chile sauce.