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: 1-2 packages Beef and Cheese Tamales; 1-2 packages Southwest Veg Mix; 1-2 packages White Rice; 1-2 packages Tomatillo Sauce; 1-2 tbsp olive oil; 1/4-1/2 tsp salt; freshly ground pepper

Beef and cheese tamales are a classic Mexican comfort dish featuring tender corn masa wrapped around melty cheddar and savory beef, brightened with fresh tomatillo sauce. This hearty one-plate meal combines steamed tamales with white rice and roasted southwest vegetables for a complete, satisfying dinner.

🌍Mexican 🏷️Beef 🏷️Tamales 🏷️Corn 🏷️Cheese 🏷️Tomatillo

Total

55 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Ingredients

1-2 packages Beef and Cheese Tamales
1-2 packages Southwest Veg Mix
1-2 packages White Rice
1-2 packages Tomatillo Sauce
1-2 tbsp olive oil
1/4-1/2 tsp 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. Sous Vide 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

Keep corn husks soaked in warm water for at least 30 minutes before assembling so they remain pliable and don't tear.
Distribute the beef and cheese filling evenly to avoid dry spots or overstuffed, bursting tamales.
Arrange tamales seam-side down and standing upright in the steamer basket for even heat circulation.
Add a coin or ceramic piece to the steamer water; if it stops rattling, water is low—refill with boiling water to prevent the pot from drying out.

Substitutions

Cheddar cheese → Oaxaca, Monterey Jack, or queso fresco (adjust melting time accordingly)
Tomatillo sauce → salsa verde, red enchilada sauce, or fresh pico de gallo (flavor and heat will vary)
White rice → cilantro-lime rice or Mexican street corn rice (changes the side profile slightly)

Storage & make-ahead

Store cooled tamales in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months; reheat by steaming for 5–10 minutes until warmed through.

Equipment

steamer basket or tamale steamer · large pot with tight-fitting lid

Common Questions

Can I make these tamales ahead of time?

Yes. Assemble and steam the tamales, then cool and refrigerate up to 3 days, or freeze up to 2 months. Reheat by steaming for 5–10 minutes until warmed through.