By Grocery List Plus Editorial Staff | Published on October 3, 2026
All-Beef Tamales
Recipe GLPR49df76201a1a34
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Average rating: 4.3 (1)
Homemade all-beef tamales with a savory ground beef filling seasoned with garlic, cumin, and cayenne, wrapped in softened corn husks. The cornmeal mixture is infused with beef broth and spices, creating tender, flavorful tamales that are simmered until cooked through and traditionally served with chili on the side.
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Ingredients
24 oz Ground beef chuck
1.17 tbsp Garlic salt
2⅓ tbsp Salt
3 tsp Cayenne pepper
5⅓ tbsp Beef kidney fat, melted
2⅓ tbsp Garlic, minced
3⅓ tbsp Onion, minced
4 tsp Cumin
1 lb White cornmeal
¼ cup Chili seasoning blend
25 count Corn husks, dried
8 cup Water, for boiling
1 tsp Garlic powder
Chili, for serving
Directions
Prepare the beef filling: Place ground beef in a medium pot with 2 teaspoons garlic salt, 1 tablespoon salt, and 1 teaspoon cayenne pepper. Add about 4 cups water to cover the mixture. Bring to a simmer over medium heat and cook for 25 to 30 minutes until the beef is cooked through (internal temperature 160F for ground meat). Strain the beef and reserve the cooking liquid.
Process the cooked beef in a food processor to medium-fine consistency. Add the remaining 1 tablespoon garlic salt, remaining 1 teaspoon salt, 2 tablespoons melted beef fat, 1 tablespoon minced garlic, 1 tablespoon minced onion, and 2 teaspoons cumin. Mix thoroughly. Cover and refrigerate until cooled, at least 2 hours or overnight.
Prepare the cornmeal mixture: In a large bowl, combine 1 pound cornmeal, chili seasoning blend, 1/4 cup melted beef fat, 2 tablespoons finely minced onion, and 1 tablespoon finely minced garlic. Mix well. Gradually add the reserved beef cooking liquid, starting with 1/2 cup and continuing to add about 1/4 cup more until the mixture forms a ball that holds its shape when tossed. Cover and refrigerate for at least 2 hours or overnight.
After both mixtures have cooled, process the meat mixture and cornmeal mixture separately in a food processor to achieve smooth, uniform textures.
Soften the dried corn husks by soaking them in hot water for 10 to 15 minutes until pliable. Lay the husks flat on your work surface. Scoop about 3 tablespoons of the chilled cornmeal mixture onto each husk and form it into a boat shape approximately 4 inches long and 1 1/2 inches wide. Place about 2 teaspoons of the beef mixture in the center, then pinch the cornmeal to seal and cover the filling. Repeat to make 18 to 25 tamales total.
Roll each filled tamale in the corn husk, folding over one end and leaving the other end open. Bundle three tamales together and tie with kitchen twine. Repeat for remaining tamales. Refrigerate for 2 hours before cooking.
Prepare the cooking liquid: Add 8 cups water, 1 tablespoon salt, 2 teaspoons cumin powder, 1 teaspoon cayenne pepper, and 1 teaspoon garlic powder to a pot and bring to a simmer.
Place the tamale bundles upright in a separate pot with open ends facing up, packing them tightly so they stand upright. Pour the simmering cooking liquid over the tamales to cover them.
Cover the pot and cook over medium heat for 3 hours. Remove from heat and let rest for 30 minutes.
Add enough water to cover the tamales and return to medium heat. Cook for 1 more hour. Remove from heat.
Carefully remove the tamales from the pot and unwrap them from the corn husks. Serve warm with chili on the side.
Comments
Ground beef, garlic, onion, cumin, and cornmeal are stocked everywhere in Charlotte—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all carry them without fuss. Corn husks are the one ingredient worth noting: they're seasonal and may require a trip to a Latin market or a well-stocked grocery in a diverse neighborhood, though larger Harris Teeter locations often stock them year-round. Cost per serving runs low, probably $1.50–$2.00, since ground beef and cornmeal are budget staples and beef fat is often free or pennies. The real commitment is time: tamale assembly is genuinely hand-work, and steaming takes 45 minutes to an hour, so the stated prep time likely underestimates the total. They reheat beautifully and freeze well, making them an excellent candidate for a Sunday project that pays dividends all week, which suits a household that can batch-cook but not a Tuesday night rush.
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