Beef and Cheese Tamales with Fire

Name: Beef and Cheese Tamales with Tomatillo Sauce
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: (1 package – 2 packages) Beef and Cheese Tamales; (1 package – 2 packages) Southwest Veg Mix; (1 package – 2 packages) White Rice; (1 package – 2 packages) Tomatillo Sauce; 1 tbsp (2 tbsp for 4 servings) olive oil; 1/4 tsp (1/2 tsp for 4 servings) salt; freshly ground pepper

These beef and cheese tamales combine savory ground beef and melty cheddar masa with a vibrant tomatillo sauce, served alongside white rice and roasted southwest vegetables for a complete Mexican dinner.

🌍Mexican 🏷️Beef 🏷️Cheese 🏷️Tamales 🏷️Corn 🏷️Sous vide

Total

55 min

Servings

2

Difficulty

Easy

Est. Cost

$16–$26

Ingredients

(1 package – 2 packages) Beef and Cheese Tamales
(1 package – 2 packages) Southwest Veg Mix
(1 package – 2 packages) White Rice
(1 package – 2 packages) Tomatillo Sauce
1 tbsp (2 tbsp for 4 servings) olive oil
1/4 tsp (1/2 tsp for 4 servings) salt
freshly ground pepper

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Instructions

1
Top Pan: Open white rice and southwest veg mix and add to a Suvie pan. Season with 1 tbsp (2 tbsp for 4 servings) olive oil, 1/4 tsp (1/2 tsp for 4 servings) salt and freshly ground pepper. Place rice and southwest veg in the Top Zone of Suvie.
2
Bottom Pan: Do not open the tamales and tomatillo packages! Place tamales and tomatillo sauce packages into a Suvie pan and cover completely with water. Place tamales in the Bottom Zone of Suvie.
3
Input cook settings and cook now or schedule. Bottom Zone: Sous Vide at 180°F for 50 mins for 2 servings, 50 minutes for 4 servings. Top Zone: Sous Vide at 180°F for 50 mins for 2 servings, 50 minutes for 4 servings.
4
When the cook is complete, carefully remove pan (it will be hot!) with tamales from Suvie.
5
Remove tamales from packaging and divide between plates. Mix white rice and southwest veg together and divide between plates. Unwrap tamales (discarding husks) and serve with tomatillo sauce on the side.

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Tips & Notes

Pro tips

Heat olive oil in a large skillet over medium-high heat before adding tamales to warm them through evenly and develop a light golden exterior.
Toast the southwest vegetable mix separately for 2–3 minutes to enhance their caramelization and prevent sogginess when combined with rice.
Warm the tomatillo sauce gently in a small saucepan rather than microwaving to preserve its fresh, bright flavor.
Assemble plates by layering rice first, then tamales, then vegetables, and finish with a generous drizzle of tomatillo sauce for visual appeal and balanced flavor distribution.

Substitutions

White Rice → brown rice or cilantro-lime rice (adjust cooking time +5 minutes for brown rice)
Tomatillo Sauce → red enchilada sauce or salsa verde (use equal volume)
Cheddar Cheese → Monterey Jack or Oaxaca (similar melting point and flavor profile)
Olive Oil → vegetable oil or butter (1 tbsp butter = equivalent richness)

Storage & make-ahead

Store cooked tamales in an airtight container in the refrigerator up to 3 days; reheat wrapped in foil at 350°F for 10–15 minutes or steam covered for 8–10 minutes.

Common Questions

Can I make these tamales ahead of time?

Yes. Assemble tamales up to 24 hours before cooking, cover, and refrigerate. Cook from chilled (add 5–10 minutes to cooking time) or reheat cooked tamales wrapped in foil at 350°F for 10–15 minutes.

What type of cheese works best for beef tamales?

Sharp cheddar or Oaxaca cheese are ideal. Cheddar melts evenly and adds tang; Oaxaca offers authentic pull and creaminess. Avoid pre-shredded cheese (contains anti-caking agents).

How do I know when tamales are fully cooked?

The masa should pull away cleanly from the corn husk. Test by opening one tamale carefully; the dough should be set and not sticky or doughy.

Can I double this recipe for meal prep?

Yes. Double all ingredient quantities (2 packages tamales, 2 packages each vegetable mix, rice, and sauce, 2 tbsp oil, ½ tsp salt). Prep and store in single-layer containers up to 3 days.