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Shredded Beef Tamales Recipe



  • 2 cups of my Crock Pot Shredded Beef
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2/3 cups shortening
  • 2 cups corn flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8-10 large corn husks
  • enchilada sauce
  • sour cream


  1. Place the corn husks in a bowl of hot water to make them pliable.
  2. In a skillet heat the Crock Pot Shredded beef, chili powder, cumin, and salt.
  3. In a bowl beat the shortening until fluffy.
  4. Add the corn flour, baking powder, and salt.
  5. Mix until combined well.
  6. Fill each corn husk with 2-3 tablespoons of tamale dough spreading it down the center and spreading to the sides.
  7. Spread 1 tablespoon of meat filling down the center. Roll the husk so the dough surrounds the meat completely.
  8. Fold the husk envelope style over the filling.
  9. Place each tamale on a plate and cover with a damp paper towel to keep moist.
  10. Fill the remaining corn husks with dough and meat filling.
  11. Place a rack in the bottom of a deep pot. Fill the pot with hot water just to the rack.
  12. Stand tamales upright in the pot on the rack.
  13. Bring to a boil and cover.
  14. Steam for about 30-40 minutes, replacing water as needed.
  15. Check that tamales are done by removing one and opening to see if dough is firm and no longer sticks to the corn husk.
  16. Serve with enchilada sauce and sour cream.

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