Instant Pot Spicy Beef Tamales Recipe

Spicy beef tamales are worth the effort! Leah Maroney's recipe yields 35 tamales, so there's plenty. Onions and garlic melt into the broth as beef is braised in chipotle peppers for a spicy kick. 

– :::For the beef filling: – 2 pound beef stew meat – 1 teaspoon salt – ½ teaspoon ground black pepper – 1 package Sazon seasoning – 1 teaspoon dried oregano – 1 tablespoon olive oil – 1 onion – 4 cloves garlic – 1 (7 ounce) can chipotle pepper – 2 tablespoons beef bouillon – 1 (10 ounce) can red enchilada sauce, divided – 1 pound lard – 1 teaspoon baking powder – 2 teaspoons salt – Corn husk



Stir the stew meat, salt, pepper, Sazon seasoning, oregano, and olive oil in a bowl. Put meat in the instant pot to sauté. 

Green Blob


 To the pot, add onion, garlic, chipotle peppers, beef bouillon, half the enchilada sauce, and 2 cups of water. Stir.

Green Blob


Add ¾ cup of liquid to beef and reserve. Reserve the broth with the remaining enchilada sauce. 

Green Blob


Shred some husks into long tamale ties. Beat the lard with the paddle attachment in your stand mixer for 8 minutes until fluffy and less opaque.

Green Blob


Beat in corn flour, baking powder, and salt for 5 minutes until fluffy. If the dough isn't sticky, add flour. 

Green Blob


Stop before the husk's top or sides. Add 1 tablespoon of beef filling to the masa center.

Green Blob


 Close the husk. Hold the husk with husk string. Save. Use remaining corn husks. In the instant pot, place the wire rack in the bottom with a cup of water. 

Green Blob


Put the tamales in the pot open-ended. Avoid overfilling the pot. Depending on your instant pot size, this recipe makes 2-3 batches. 

Green Blob


Release steam manually. Let the tamales cool, then remove them from the husks one by one to eat. Add salsa and refried beans.

Green Blob


Herbaceous Thai Turkey Burgers Recipe 

Also See