Deconstructed Beef Tamales with Chimichurri Sauce

This deconstructed Beef Tamale recipe using Ground Beef is a new twist on an old favorite.

  • 40
  • 4
  • 590
  • 32 g

Ingredients & Cooking


  • 1 lbs. 90% Lean Ground Beef
  • 1 cup Spanish onion, diced
  • 1 Tablespoon Guajillo Powder
  • 2 teaspoon chile powder
  • 1 teaspoon kosher salt
  • 3 cup masa flour
  • 2 cups hot water
  • 8 corn husks
  • 1 cup pico de gallo
  • 1/4 cup Cotija cheese
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/3 cup olive oil
  • 1 Tablespoon garlic
  • 1/2 teaspoon crushed red pepper (Optional)


  1. Pre heat oven to 375°. In a medium size bowl combine Masa and hot water; mix until dough forms. Transfer mixture on to greased sheet pan and spread mixture evenly. Bake for 10 to 12 minutes. Remove from oven and cut into 6 even pieces. 
  2. Cook's Tip: If you have a biscuit cutter use it to cut masa into round shaped pieces. Otherwise cut the masa into squares. 
  3. In a large skillet over medium heat combine ground beef, onions, gujilo powder, chile powder, and salt. Break ground beef into small crumbles and cook for 10 to 15 minutes. 
  4. In a food processor; add parsley, cilantro, olive oil, and garlic. Pulse 4 to 6 times or until ingredients are combined sauce is thick. Season with salt and pepper to taste. 
  5. To assemble. Lay down one corn husk and top with masa, chimichurri sauce, ground beef mixture,  Pico de  Gallo, Cotija cheese, and fresh lime.   

Safe Handling Tips

Nutrition Information

Beef Checkoff


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