Beef and Cheese Tamales with Tomatillo Sauce | CookOS

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: 4 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 feature tender corn masa wrapped around melty cheddar and savory beef, then topped with vibrant tomatillo sauce and served alongside white rice and southwest vegetables for a complete, satisfying meal.

🌍Mexican 🏷️Beef 🏷️Tamales 🏷️Cheese 🏷️Corn 🏷️Fire-roasted Tomatillo sauce

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Total

55 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

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

7 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. Suvie Cook Settings - 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

Pack the beef-cheese filling firmly into the masa to prevent empty pockets, but don't overstuff—leave ½ inch at the top to seal the husk.
Soak corn husks in warm water for 15–20 minutes before assembly so they remain pliable and don't tear.
Test one tamale after 45 minutes; it's done when masa releases cleanly from the husk and springs back when lightly pressed.
Arrange tamales seam-side down in the steamer basket so they stay upright and cook evenly without drying out.

Substitutions

Beef and Cheese Tamales → Chicken and Cheese Tamales (use shredded cooked chicken, reduce cooking time by 5 minutes)
Cheddar cheese → Oaxaca or Chihuahua cheese (melts more smoothly, more traditional)
Tomatillo Sauce → Roasted red chile sauce or mole (similar serving size, different flavor profile)
White Rice → Mexican rice or cilantro lime rice (same volume, enhanced flavor)

Storage & make-ahead

Store cooked tamales in an airtight container in the refrigerator for up to 5 days; reheat by steaming. Freeze assembled or cooked tamales for up to 3 months; steam frozen tamales directly, adding 10 minutes to cooking time.

Common Questions

Can I make these tamales ahead of time?

Yes. Assemble and refrigerate tamales up to 24 hours before cooking, or freeze for up to 3 months. Steam from frozen, adding 5–10 minutes to cook time.

What's the best way to reheat leftover tamales?

Steam for 5–8 minutes until heated through, or wrap in a damp paper towel and microwave for 1–2 minutes per tamale.

Can I substitute the cheddar cheese?

Yes. Oaxaca, Chihuahua, or Monterey Jack cheese work well; avoid low-moisture cheeses that don't melt smoothly.

How do I know when tamales are fully cooked?

The masa will pull cleanly away from the corn husk and feel firm but tender when pressed. Steam time is typically 45–60 minutes depending on batch size.