Meat Tamale - 3 Tamale per Serving

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 274.2
  • Total Fat: 11.4 g
  • Cholesterol: 65.7 mg
  • Sodium: 105.4 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 19.3 g

View full nutritional breakdown of Meat Tamale - 3 Tamale per Serving calories by ingredient
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This is my recipe for meat Tamales. You can use any kind of meat, but for the sake of calculations I used a chuck beef for roast. This is my recipe for meat Tamales. You can use any kind of meat, but for the sake of calculations I used a chuck beef for roast.
Number of Servings: 12


    2 lb of meat (I used Beef)
    1/2 of an onion
    3 cloves of garlic
    Spices like cumin, chili powder, or to your taste
    Add red pepper flakes for spicy
    enough water to cover top of meat

    3 cups of Masa (corn) flour
    1 stick of Butter

    1 package of corn husks


I read online that these were a pain to make and very involved...but I found it fairly easy, you just need to plan ahead. The prep and cook times vary and you can speed up the husk softening by using hot water. Please read ALL the directions before you start. Also note, the masa is very bland without flavorings. So be sure to add to seasonings or you won't be happy with how this turns out.

The first thing you want to do is combine all the ingredients for spicing the meat to a pot. Add enough water to just cover the meat. Cover and bring to a boil. Reduce heat and cook for 3 hours or until meat is falling apart. You can also put this in a slow cooker to cook.

Meanwhile, put the corn husks in water to soften them. This takes 2-3 hours as well. You can also soak them overnight.

Once meat is done and husks are flexible, whip butter on high speed until light and fluffy. Add flour until mixture is crumbly. Then, using the liquid from your cooked meat, add 1-2 cups until you have a nice soft dough.

Now, take some dough (about 1/8 of a cup) and form into a log. Place this on a corn husk. Add some meat, about 1 oz, and then roll up inside the corn husk. Leave flat top end open and fold over bottom. Do this with the rest of the dough and meat. This should make about 36 tamales. Steam for 1 hour on vegetable steamer tray, with a lid.. Serve hot. Freeze after cooking and steam for 20 minutes or until hot.

Number of Servings: 12

Recipe submitted by SparkPeople user SLUMBERMICHELLE.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I made these as a kid with the family and you explained it very well, thanks! I used half whipped ricotta and half lard in place of the butter (mom's way). For the prior question on folding, they come in at each side then up from the bottom a newborn baby in those little blankets :) - 2/12/09

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  • Incredible!
    1 of 1 people found this review helpful
    I used your recipe to make tamales for the very first time. I gotta tell you they turned out awesome! I made them for a suprise for my tamaleaholic hubby for his bday. My kids even ate them. And the leftovers froze great. TY 4 making it so simple! I was afraid to try before. Trying chicken nxt time - 9/3/08

    Reply from UNEEKNITTER (9/14/08)
    Thanks for trying them. I am glad they worked out for you. My hubby loves em too!

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  • Found you can use 2 coffee filters in place of corn husk. This works really well too. - 4/14/14

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  • These look great! I have no idea what to spice the dough with, what did you guys use? Thanks! - 4/14/13

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  • Incredible!
    These taste great. I used to make tamale's and freeze them but then decided they were just too much trouble. Hardest part for me was getting the maza the right consistancy to spread on the corn husk, this method makes that so easy. Thanks! - 5/19/11

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