Salteño Tamales with Juicy Beef or Pork and Salsa Criolla

Quick Recipe Version (TL;DR)

• Yield: 16 tamales (8 servings)
• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 3 hours

Quick Ingredients

• 24 large dried corn husks (16 for wrapping + extras)
• Masa: 4 cups (480 g) masa harina, 3 1/4 cups (770 ml) warm low-sodium broth, 3/4 cup (150 g) melted lard, 2 tsp kosher salt, 1 1/2 tsp baking powder
• Filling: 1 1/2 lb (680 g) beef chuck or pork shoulder (1/2-inch dice), 2 tbsp lard, 1 medium onion (diced), 6 green onions (sliced), 4 garlic cloves (minced), 2 tsp ají molido, 2 tsp sweet paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, 2 tbsp tomato paste, 1 cup (240 ml) beef or chicken broth, 1 tbsp red wine vinegar, 1 tsp kosher salt, 1/2 tsp black pepper
• Salsa criolla: 1 small red onion (thinly sliced), 1/2 red bell pepper (diced), 1 plum tomato (seeded, diced), 2 tbsp chopped parsley, 3 tbsp red wine vinegar, 2 1/2 tbsp olive oil, 1/2 tsp dried oregano, salt and pepper

Do This

• 1) Soak corn husks in very hot water 30 minutes; weigh down to keep submerged.
• 2) Brown meat in lard (6–8 minutes). Add onion, green onion whites, garlic; soften 3 minutes.
• 3) Stir in ají, paprika, cumin, oregano, tomato paste; cook 1 minute. Add broth, bay leaf, vinegar; simmer 25–30 minutes until saucy. Season and cool.
• 4) Mix masa harina, salt, baking powder. Beat in melted lard, then warm broth to a soft, spreadable dough; rest 20 minutes.
• 5) Spread 3 tbsp masa on husk; add 2 tbsp filling. Fold sides in, then ends up; tie if needed.
• 6) Steam upright over gently simmering water (205–210°F / 96–99°C) for 70–75 minutes.
• 7) Toss salsa criolla ingredients. Rest tamales 10 minutes; serve with salsa.

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Why You’ll Love This Recipe

• Authentic salteño flavor: tender corn masa and a juicy, mildly spicy beef or pork filling with green onion and ají.
• Foolproof masa with exact ratios for a soft, fluffy crumb that holds its shape.
• Hands-on but approachable: clear steps from soaking husks to steaming, plus make-ahead options.
• Fresh, vibrant salsa criolla balances the rich tamales with bright acidity and crunch.

Grocery List

• Produce: 1 medium onion, 6 green onions, 4 garlic cloves, 1 small red onion, 1/2 red bell pepper, 1 plum tomato, fresh parsley, optional lime for serving
• Dairy: None
• Pantry: Dried corn husks, masa harina, lard (or neutral oil), beef or chicken broth, tomato paste, red wine vinegar, olive oil, ají molido, sweet paprika, ground cumin, dried oregano, bay leaves, kosher salt, black pepper

Full Ingredients

Corn Husks

• 24 large dried corn husks (16 for wrapping + extras for lining and ties)

Masa Dough

• 4 cups (480 g) masa harina
• 3/4 cup (150 g) lard, melted (or 3/4 cup neutral oil)
• 3 1/4 cups (770 ml) warm low-sodium broth (plus up to 2–4 tbsp more if needed)
• 2 tsp kosher salt
• 1 1/2 tsp baking powder

Salteño Beef or Pork Filling

• 1 1/2 lb (680 g) beef chuck or pork shoulder, trimmed and cut into 1/2-inch dice
• 2 tbsp lard or neutral oil
• 1 medium onion, finely diced
• 6 green onions, thinly sliced (whites and greens separated)
• 4 garlic cloves, minced
• 2 tsp ají molido (Argentine ground chili; mild)
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp tomato paste
• 1 cup (240 ml) beef or chicken broth
• 1 tbsp red wine vinegar
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper

Salsa Criolla

• 1 small red onion, very thinly sliced
• 1/2 red bell pepper, small dice
• 1 plum tomato, seeded and small dice
• 2 tbsp fresh parsley, chopped
• 3 tbsp red wine vinegar
• 2 1/2 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp ají molido (optional)
• Kosher salt and black pepper to taste

Step-by-Step Instructions

Step 1: Soak the husks

Place dried corn husks in a large bowl and cover with very hot tap water. Weigh down with a plate so they stay submerged and soak for 30 minutes. Drain and keep covered with a damp towel so they stay pliable. Reserve a few torn strips for tying and 2–3 husks to line the steamer.

Step 2: Brown the meat

Heat 2 tbsp lard in a wide pot over medium-high heat. Pat the diced beef or pork dry and season lightly with salt. Brown in two batches until well colored, about 3–4 minutes per side. Transfer browned meat to a bowl, leaving fat in the pot.

Step 3: Build a juicy, mildly spicy filling

Lower heat to medium. Add the diced onion and the white portions of the green onions; cook until translucent, 3 minutes. Stir in garlic and cook 30 seconds. Add ají molido, sweet paprika, cumin, and oregano; toast 30 seconds. Mix in tomato paste and cook 1 minute, stirring.

Return the meat with any juices, add the bay leaf and broth, and bring to a simmer. Cover and cook at a gentle simmer for 20 minutes, then uncover and simmer 5–10 minutes until the liquid reduces to a thick, saucy consistency that clings to the meat. Stir in vinegar, the sliced green onion tops, 1 tsp salt, and 1/2 tsp pepper. Remove bay leaf. Let the filling cool until just warm (10–15 minutes); it should be juicy but not wet.

Step 4: Make and rest the masa

In a large bowl, whisk masa harina, kosher salt, and baking powder. Pour in melted lard and beat with a wooden spoon or hand mixer until sandy and evenly coated, 1 minute. Gradually add 3 1/4 cups warm broth while mixing until you have a soft, spreadable dough that holds a ridge when dragged with a spoon. If needed, add 2–4 tbsp more broth by the tablespoon. Rest the masa, covered, for 20 minutes to hydrate fully.

Step 5: Set up the steamer

Place a steamer basket in a large pot and add water to just below the basket. Line the basket with a few softened husks. Bring water to a steady simmer over medium heat (about 205–210°F / 96–99°C). Keep extra hot water handy to maintain level during steaming.

Step 6: Fill and fold

Working one at a time, pat a husk dry and lay it with the wide end toward you. Spread about 3 tablespoons (45 g) masa into a 5 x 4-inch rectangle, leaving a 1/2-inch border on the sides and 1 1/2 inches at the top. Spoon 2 tablespoons (30 g) of the warm filling down the center. Fold the long sides toward the middle so the masa meets and seals. Fold the narrow bottom end up, then fold the top down. Tie with a thin strip of husk if needed. Repeat with remaining husks, masa, and filling.

Step 7: Steam until tender

Arrange tamales upright (folded ends down) in the steamer. Cover with a layer of leftover husks and a tight-fitting lid. Steam at a gentle simmer for 70–75 minutes, checking every 20 minutes and adding hot water as needed to maintain steam. Tamales are done when the husk peels away cleanly and the masa feels set and springy. Rest off heat, covered, 10 minutes to finish setting.

Step 8: Make salsa criolla and serve

While the tamales steam or rest, combine red onion, bell pepper, tomato, parsley, vinegar, olive oil, oregano, ají molido (optional), salt, and pepper. Toss and let sit 10 minutes to lightly pickle. Serve tamales warm with generous spoonfuls of salsa criolla. Optional: add lime wedges for brightness.

Pro Tips

• Hydration is key: a properly hydrated masa is soft and spreadable, not sticky. If it cracks when spread, add 1 tbsp warm broth at a time.
• Cool the filling slightly before assembling so it does not melt the masa and cause leaks.
• Pack the steamer snugly so tamales stay upright, but do not compress; leave steam pathways around the edges.
• If you are new to folding, use a short husk strip to tie each tamale; it keeps them sealed and easy to retrieve.
• Flavor boost: swap 1/2 cup of the masa liquid for warm reserved pan juices if your filling is extra saucy.

Variations

• Spicier Salteños: Add 1 finely minced fresh ají amarillo or a small jalapeño to the filling with the onions.
• Olive and Raisin Touch: Stir 1/3 cup chopped green olives and 1/4 cup raisins into the filling for a Northern Argentine nod.
• Chicken Version: Use 1 1/2 lb diced boneless, skinless chicken thighs; simmer 15–20 minutes instead of 30.

Storage & Make-Ahead

Assemble and refrigerate uncooked tamales up to 24 hours, well covered. Or freeze uncooked tamales up to 2 months; steam from frozen 85–90 minutes. Cooked tamales keep 4 days in the refrigerator or 2 months in the freezer. Reheat by steaming 15–20 minutes (from chilled) or 25–30 minutes (from frozen). Salsa criolla is best fresh but keeps 2 days refrigerated.

Nutrition (per serving)

Approximate for 2 tamales plus salsa: 610 calories; 29 g fat; 54 g carbohydrates; 26 g protein; 5 g fiber; 900 mg sodium.