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Tamales Rojos de Res Recipe
Karen Delgado Head-shot

Original Blog & Recipe by
Karen Delgado

Karen Delgado was born in México and is a proud Latina living in Los Angeles. She is the creator of Mi Cocina Rápida, a Spanish blog and YouTube Channel where she shares her love for homemade food. Her cooking is inspired by her mother, who taught her the passion for making people happy with delicious food. Karen’s cooking style is easy, versatile and she loves to use fresh ingredients like Rumba Meats.

See more of my recipes

Red Beef Tamales

Tamales! Who doesn’t like a little tamale? I think most of us, right?

I prepared these tamales to enjoy while we were watching the Mexico vs. Germany soccer game; I say, what better way to support our Mexican team with a good tamale, don’t you think?

And of course, Mexico won, ladies and gentlemen!



As I’ve said before, soccer (or football) has a very important place in the home, and we are all fans. Feeling the adrenaline when our team is about to score a goal is an indescribable emotion. And, well, now that we are celebrating one of the most anticipated tournaments in soccer, family reunions are in order. The only thing is that the schedule is going to be super early because of the time difference, so our menu has to change a little.

This time, I wasn’t chosen to be the hostess because we decided to meet at my aunt’s house, but I didn’t get away from having to prepare something to bring, and after thinking for a minute, I decided to make some tamales. Yes, tamales. In Mexico, it is quite common to have a tamale for breakfast with a glass of atole, and that is very practical since many places that sell it are open early.

So I didn’t think twice and made my list of ingredients and other things that I was going to get for the reunion, and I went to the supermarket.

The ingredients you need to prepare the tamale filling are meat, guajillo chiles, ancho chiles, tomatoes, onion, garlic, bay leaves, cumin, salt and pepper.

Tamales Preparation

Rumba Meats has the meat cuts I need to recreate these delicious and traditional dishes from my homeland, and I can make those recipes from my grandmother. I also identify greatly with the brand, since they celebrate the values of our heritage. Another reason I like Rumba Meats, aside from the excellent quality, is their packaging, because I can benefit from buying some extra and freezing them until needed.

The cut of meat I chose for the tamales was outside skirt steak.

Outside Skirt Steak Raw

To make the sauce, you cook the chiles, tomato, onion and garlic, to later blend them up and season with cumin, salt and pepper.

For the beef to be super soft and to save time, I decided to put the meat in a slow-cooker, and it’s as easy as putting in the meat, bathing it with the sauce, adding the bay leaves and waiting for the slow-cooker to work its magic, so that hours later, the meat is ready to shred.

NOTE: If you don’t have a slow-cooker, you can do it in a stewpot on the stove, just put the meat in first, with sufficient water, one slice of onion, garlic and season with salt. When the meat is cooked, shred it and simmer it in the sauce.

Mi Cocina Rapida

Now I’m ready to fill the tamales. I told you that one of the best things is I always save a little for later, to make some tacos with some freshly-made tortillas – delicious!

This stew, aside from filing tamales, is very good for preparing sopes, tortas, burritos, etc.

Mi Cocina Rapida 2

To prepare the dough, I use corn flour, but if you want to make the job easier, you can buy dough already prepared for tamales.

For a special touch of flavor, I put in a few tablespoons of sauce; aside from the flavor, the color of the tamales is even fancier.

When I have everything all ready: the husks to wrap the tamales, the dough and the filling, I wrap them and then cook them in a steamer pot, and in less than 1 hour, my little tamales are ready to go!

Mi Cocina Rapida 3

I made small ones because I think they would be easier and more practical to serve as a “snack” during the soccer game, and let me tell you, we hadn’t even reached half-time before they were all gone.


So if you still don’t know what to prepare for the next soccer game, I highly recommend you prepare these tamales, I assure you they will be a success at your soccer party.


I think I’m going to make them for the next game, because I think they are good-luck tamales and I want to see my team win, haha.




  • Rumba® Beef Outside Skirt (2 pounds)
  • 2 pounds Rumba Meats outside skirt steak
  • 3 Guajillo Chiles, cleaned and de-seeded
  • 1 Ancho Chile, cleaned and de-seeded
  • 1 large Tomato
  • ½ Onion
  • 3 Cloves of garlic
  • 2 Bay Leaves
  • ½ Teaspoon Dried Cumin
  • Salt and pepper for seasoning

Ingredients for Tamale Dough (Lard-free):

  • 2 Cups Corn Flour Dough for Tamales
  • 2 Cups broth or water
  • 1 Tablespoon Baking Powder
  • ⅔ Cup corn or vegetable oil
  • 1 Teaspoon salt
  • 4 Tablespoons Broth from the Beef



  1. In a small saucepan with sufficient water, add the guajillo chiles, ancho chile, tomato, onion and garlic. Once that is cooked, remove from heat and cool a little. Put into a blender with the cumin and season with salt and pepper. Add a little water from cooking the chiles and blend until it forms a thick sauce.
  2. Put the meat into a slow-cooker, bathe with sauce and add the two bay leaves. Heat for 4 hours on [high], or 8 hours on low. When the meat is cooked and soft, shred it right there with the sauce.


  1. Add all ingredients in a pan and mix perfectly until it forms a dough. The dough should be a little “sticky” so the tamales don’t dry out.


  1. Soak the tamale husks in hot water so they soften and it will be easier to wrap the tamales. Once the husks are soft, take them out of the water and wring them out.
  2. Heat up a steamer pot or stockpot.
  3. Cover one tamale husk with a little dough, so it has a thin layer, then put a little filling in the center of the dough and wrap the tamale. Repeat this step until all dough and filling are used.
  4. Place the tamales in the steamer pot and cook for 1 hour or until the tamales are ready.