Beef and Cheese Tamales with Fire

Name: Beef and Cheese Tamales with Fire
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 3 servings
Cuisine: American
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

These beef and cheese tamales combine tender corn masa, melty cheddar, and savory beef, served alongside white rice, southwest vegetables, and a bright tomatillo sauce for a complete, satisfying meal.

🌍American 🏷️Beef 🏷️Tamales 🏷️Cheese 🏷️Corn 🏷️Southwest Tomatillo

🏷️

Total

55 min

Servings

3

Difficulty

Easy

Est. Cost

$11–$18

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

4 Ingredients

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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

Ensure corn husks are fully softened in warm water before assembly to prevent cracking and ease folding.
Use a ratio of roughly 2 tablespoons masa to 1 tablespoon filling per husk to avoid overstuffing, which causes breaking during cooking.
When steaming, arrange tamales vertically with open end up and masa side facing the steam to cook evenly.
The tomatillo sauce can be warmed separately and drizzled over plated tamales for better presentation and flavor control.

Substitutions

Cheddar cheese → Oaxaca or Monterey Jack (mild, melts smoothly)
Tomatillo sauce → salsa roja or enchilada sauce (adjust heat to taste)
Beef → shredded chicken or pork carnitas (same cooking method applies)

Storage & make-ahead

Store cooled tamales in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months; reheat by steaming or microwaving until warm.