Beef Tamales

Ensure tamales are fully cooled before refrigerating or freezing. They can be reheated in the microwave, oven, or a steamer.

For best flavor, use tender cuts of beef like chuck or brisket for shredding.

Don't overfill the masa, as it can make the tamales difficult to seal and cook evenly.

Ensure the tamales are packed snugly in the steamer to cook through.

Salsa Roja or Salsa Verde

Crema Mexicana or sour cream

Cilantro and chopped white onion

Refried beans

Mexican rice

Using masa that is too dry or too wet, which can result in tough or gummy tamales.

Not steaming the tamales long enough, leading to uncooked masa.

Overcrowding the steamer, which prevents steam circulation and can cook the tamales unevenly.