Birria Tamales

Name: Birria Tamales With Consommé Dip
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 lb birria meat, cooked and shredded; 2 lbs prepared masa for tamales; 8 oz Oaxaca cheese, shredded; 1 package dried corn husks; 2 cups birria consommé, for dipping

Birria tamales combine tender shredded birria meat and creamy masa wrapped in corn husks, filled with melted Oaxaca cheese and served with flavorful consommé for dunking. This dish transforms leftover birria into a rich, cheesy comfort meal.

🌍Mexican 🏷️Birria 🏷️Tamales 🏷️Birria tamales 🏷️Comfort food Cheesy

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jenmoralesfam04onTikTok

Total

Servings

8

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

1 lb birria meat, cooked and shredded
2 lbs prepared masa for tamales
8 oz Oaxaca cheese, shredded
1 package dried corn husks
2 cups birria consommé, for dipping

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Instructions

1
If using frozen masa, thaw it overnight in the refrigerator.
2
Prepare corn husks by soaking them in warm water until pliable.
3
Spread a thin layer of masa onto each corn husk, then fill with shredded birria meat and cheese.
4
Fold the tamales and steam them until the masa is firm and cooked through.
5
Serve the hot tamales with a side of warm birria consommé for dipping.

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Tips & Notes

Pro tips

Spread masa thin and evenly on corn husks—too thick makes dense tamales; aim for a ¼-inch layer that leaves room for cheese filling.
Ensure corn husks are fully softened by soaking in warm water for at least 30 minutes before assembling to prevent tearing.
Layer the shredded birria meat and cheese strategically: meat near the husk seam for even distribution, cheese in the center for maximum melting.
When steaming, stand tamales seam-side up in a tight bundle; water should not touch the masa directly. Steam over high heat for 45-60 minutes until masa is cooked through.

Substitutions

Oaxaca cheese → mozzarella or Chihuahua cheese (similar melting point)
Prepared masa → homemade masa made from masa harina (reconstitute per package directions)
Birria consommé → chicken or beef broth mixed with 1 tbsp birria seasoning for depth

Storage & make-ahead

Store cooked tamales in an airtight container in the refrigerator for up to 4 days; reheat by steaming for 5-10 minutes or microwaving wrapped in a damp paper towel. Freeze uncooked tamales up to 3 months and steam directly from frozen, adding 10-15 extra minutes.

Equipment

Steamer basket or tamale steamer pot · Large pot with lid

Common Questions

Can I make birria tamales ahead of time?

Yes, assemble tamales up to 24 hours before steaming. Store covered in the refrigerator, then steam for an extra 2-3 minutes when ready to serve.

What if I don't have Oaxaca cheese?

Substitute with mozzarella, Chihuahua cheese, or quesadilla cheese. Oaxaca has a similar melting quality, but mozzarella works well as an alternative.

How do I know when tamales are fully cooked?

Tamales are done when the masa pulls away cleanly from the corn husk after 45-60 minutes of steaming. Test one by unwrapping and checking that the masa is firm, not mushy or wet.