Tamales de Birria – A Flavorful Mexican Classic
Introduction
Few dishes capture the essence of Mexican cuisine like Tamales de Birria. This recipe brings together two of Mexico’s most beloved comfort foods: the tender, juicy beef birria and the fluffy, savory masa of traditional tamales. Wrapped in softened corn husks and steamed to perfection, each tamal is filled with shredded beef, melted cheese, and a touch of consommé that infuses them with irresistible flavor.
Tamales are often enjoyed during holidays, family gatherings, and celebrations, while birria is a traditional dish from Jalisco that has gained worldwide popularity. Together, they create a dish that’s festive, hearty, and unforgettable. These tamales are perfect for making in big batches, freezing for later, or serving alongside a warm bowl of birria consommé for dipping.
Why You’ll Love This Recipe
🌮 Two Classics in One – Combines the rich flavors of birria with the comfort of tamales.
🧀 Cheesy Goodness – Each tamal is stuffed with melty Oaxaca or Monterey Jack cheese.
🍖 Tender Beef Filling – Slow-cooked birria beef is juicy, flavorful, and shreds perfectly.
🎉 Perfect for Gatherings – Makes a large batch, ideal for parties, holidays, or family dinners.
🥘 Authentic Mexican Flavor – Traditional chiles, spices, and masa bring the true taste of Mexico to your kitchen.
Ingredients
For the Birria
4 lbs chuck tender roast (cut into chunks)
1 lb beef short ribs (bone-in for flavor)
4 cups beef broth
15 guajillo or New Mexico chile pods (stemmed and deseeded)
3 ancho chiles (stemmed and deseeded)
5–10 chile de árbol (optional, for heat)
2 Roma tomatoes
7 garlic cloves
Small piece of ginger (or ¾ tsp ground ginger)
3 tbsp white vinegar
4 bay leaves (divided)
½ cinnamon stick
10 whole cloves
2 tsp black pepper
2 tsp oregano
1 tsp cumin
1 tsp thyme
3 tbsp coarse salt (adjust to taste)
For the Masa
6 cups Maseca for tamales (instant corn masa mix)
12 oz lard (or vegetable shortening)
5 tsp baking powder
2 ½ tsp salt (or to taste)
1 ½ cups reserved birria consommé
About 5 cups warm water (as needed for consistency)
For the Tamales
Presoaked corn husks (at least 30, depending on size)
Freshly grated queso Oaxaca or Monterey Jack cheese
Shredded birria meat (from recipe above)
For Serving
Reserved birria consommé (skimmed of excess fat)
Chopped cilantro and onions
Fresh lime wedges
Step-by-Step Instructions
- Prepare the Birria Sauce
In a saucepan, boil guajillo, ancho, and chile de árbol (if using) until softened. Drain and set aside.
In a blender, add softened chiles, cinnamon stick, 2 bay leaves, cloves, ginger, garlic, vinegar, oregano, cumin, thyme, pepper, salt, beef broth, and 2 cups water. Blend until smooth.
Reserve 1 cup of this sauce for later use.
- Cook the Meat
Place chuck roast chunks and short ribs into a pressure cooker (or heavy pot).
Pour in the blended chile sauce. Add the Roma tomatoes (scored with an “X”) and remaining bay leaves.
Cook under pressure for 45 minutes (or simmer in a pot for 2–3 hours until tender).
Remove the meat, tomatoes, and bay leaves from the consommé. Reserve 1 ½ cups of consommé for the masa. Keep the rest for serving.
Shred the meat and mix with the crushed tomatoes and the reserved cup of chile sauce. Set aside.
- Make the Masa
In a stand mixer, beat lard on medium speed for 5 minutes until fluffy.
Add baking powder and salt, mix well.
Gradually add Maseca, alternating with warm water and the reserved consommé.
Mix for 10–15 minutes until the masa is light and airy. Test by dropping a small ball of dough into water — if it floats, it’s ready.
- Assemble the Tamales
Spread a thin, even layer of masa onto the smooth side of a soaked corn husk.
Add shredded cheese, a spoonful of birria meat, and more cheese on top.
Fold the husk over the filling, then fold up the bottom tail. Repeat with remaining husks.
- Steam the Tamales
Line the bottom of a steamer with extra husks to prevent water from reaching the tamales.
Place tamales standing upright, open side up. Cover with more husks and a kitchen towel to trap steam.
Cover tightly with the lid and steam over medium heat for 1 hour 20 minutes to 1 hour 30 minutes.
Tamales are done when the masa easily separates from the husk. Let rest 15 minutes before serving.
- Serve
Serve hot with birria consommé on the side for dipping.
Garnish with cilantro, onions, and a squeeze of lime.
Expert Tips & Variations
Cheese Swap – Use mozzarella or queso fresco if Oaxaca isn’t available.
Make-Ahead – Tamales can be frozen uncooked or cooked. Reheat by steaming or microwaving with a damp paper towel.
Extra Flavor – Roast the chiles and tomatoes before blending for a smokier sauce.
Spicy Kick – Increase chile de árbol for more heat.
Important Notes
Don’t skip the floating masa test — it ensures your tamales will be light and fluffy.
Keep husks covered with a damp towel while working to prevent drying.
Make sure there’s enough water in the steamer; check halfway and add more if needed.
Nutritional Information (per tamal, approx.)
Calories: 320
Protein: 18g
Fat: 16g
Carbohydrates: 26g
Sodium: 640mg
Fiber: 4g
(Varies based on filling and size of tamales.)
Frequently Asked Questions
- Can I make tamales de birria without a pressure cooker?
Yes! You can simmer the meat in a large pot for 2–3 hours until tender. - How long do tamales last?
Cooked tamales last up to 5 days in the fridge or 3 months in the freezer. - Can I use chicken or pork instead of beef?
Definitely. This recipe works beautifully with shredded chicken or pork shoulder. - Why is my masa dense?
It usually means not enough air was whipped into the dough or too little liquid was added. Whip longer and adjust with consommé. - Do I have to add cheese?
No — cheese is optional but adds creaminess. You can also add roasted peppers or keep them traditional with just meat.