Make the best Shredded Beef Tamales homemade authentic Mexican tamales for Cinco de Mayo or any time you are craving Mexican food. Your family and friends are going to love this!
Soak dried corn husks in a large bowl of hot water until soft and pliable. Meanwhile, heat shredded beef with chili powder, cumin, and salt in a skillet until warmed through and well seasoned.
In a mixing bowl, beat shortening until light and fluffy, then add corn flour, baking powder, and salt. Mix thoroughly until a smooth, spreadable tamale dough forms with a soft texture that holds its shape.
Spread 2–3 tablespoons of dough onto each softened corn husk, add a spoonful of meat filling down the center, roll to enclose, and fold ends. Continue assembling all tamales, keeping them covered with a damp towel.
Arrange tamales upright on a rack in a pot with water below, bring to a boil, then cover and steam 30–40 minutes. Check doneness by firmness, then serve warm with enchilada sauce and sour cream.