Deconstructed Beef Tamales


Deconstructed Beef Tamales

Elevating your every day beef tamale by deconstructing it into layers of flavors.
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Servings 10



  • 2 pounds all- natural chuck tender
  • 4 cups beef broth
  • 1 small onion
  • ½ head of garlic
  • 1 tablespoon salt
  • Salsa to taste
  • 10 corn husks
  • 3 ¾ cup of sweet corn, cut from the cob or frozen if not in season
  • ½ cup of sugar
  • ¼ cup of flour
  • 4 teaspoons of corn meal
  • ¾ cup butter
  • 1 teaspoon baking powder
  • 2 tablespoons oil
  • 1 cup pico de gallo (optional)
  • 1 cup guacamole (optional)
  • 1 cup sour cream (optional)
  • 1 cup shredded Jack cheese (optional)
  • 1/4 cup cilantro, minced (optional)


  1. In a crock pot, immerse beef in broth. Add onions, garlic, and salt. Cover and set on low for 8 hours.
  2. The meat should be medium rare when it’s ready and shreds easily. When beef is done, remove from crock pot. Allow to cool slightly and shred.
  3. Place shredded beef in large mixing bowl.
  4. Pour in salsa.
  5. Preheat oven to 325F. Grease a small baking sheet and set aside.
  6. In a food processor, grind the corn and then add the sugar, flour, corn meal, butter and baking powder.
  7. Grind together very well making a masa.
  8. Spread in the prepared baking sheet. Bake in the oven until heated through. Do not over bake, causing the masa to dry out. Remove from oven.
  9. Cut a portion of the warm masa.
  10. Place on top of a corn husk. Spoon shredded beef on top.
  11. Garnish with pico de gallo, guacamole, sour cream, cheese, and cilantro.

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