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

These beef and cheese tamales feature soft corn masa wrapped around savory ground beef and cheddar cheese, finished with a bright tomatillo sauce and served alongside white rice and southwest vegetables.

🌍Mexican 🏷️Suvie 🏷️Sous vide 🏷️Tamales 🏷️Beef 🏷️Cheese Fire roasted corn

🏷️

Total

55 min

Servings

4

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. 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

Ensure the beef is finely shredded or ground to distribute evenly throughout the masa without tearing the corn husks.
Warm the tomatillo sauce separately and drizzle over the plated tamales just before serving for maximum flavor and visual appeal.
Keep corn husks soaked in warm water for at least 30 minutes before assembly so they remain pliable and won't crack.
Test one tamale early in the cooking process to check consistency and adjust steaming time if needed based on masa thickness.

Substitutions

Cheddar cheese → Oaxaca or Monterey Jack (milder, creamy melting)
Tomatillo sauce → salsa verde or red enchilada sauce (adjust heat level to taste)
Southwest veg mix → sautéed bell peppers and corn (fresher alternative)

Storage & make-ahead

Refrigerate cooked tamales in an airtight container for up to 4 days; reheat by steaming or microwaving. Freeze uncooked or cooked tamales for up to 3 months.