Our Birria Tamales combine the deep, layered flavors of slow-braised, smoky beef birria with the tender, comforting texture of traditional tamales. Succulent shredded beef is simmered in a rich chile-based consommé, then wrapped in corn husks with a spreadable masa and steamed until perfectly set. The process takes time, but the results are richly rewarding and ideal for sharing.
Traeger Birria Tamales Recipe
Birria is a classic Mexican stew made from dried chiles, aromatics, and beef, cooked slowly until the meat becomes fork-tender and flavorful. In this recipe, that juicy shredded birria is the filling for handmade tamales—an indulgent main dish with bold, smoky flavor and satisfying texture.
Tamales are also extremely make-ahead friendly: prepare and store them refrigerated for a few days or freeze them for longer. Reheat by steaming for the best texture, or microwave in a pinch. These tamales are an excellent choice for family meals, potlucks, or any gathering where you want a memorable, crowd-pleasing dish.
Why You’ll Love This Dish
- Deep, rich flavor – Slow-braised birria delivers smoky, savory layers.
- Perfect texture – Soft, spreadable masa surrounding juicy, tender beef.
- Make-ahead friendly – Tamales keep and reheat well for convenient meals.
- Great for gatherings – Easily scaled up to feed a crowd.
- Customizable heat – Adjust chiles to control the spice level.
Try our Quesabirria Tacos for another great birria option!
Recipe Shopping List
Need to restock the pantry? Below is a consolidated list of items used in this recipe. For exact quantities, refer to the ingredient section in the recipe card.
- Beef chuck roast (or stew meat)
- Dried guajillo chiles
- Dried ancho chiles
- Dried chiles de árbol (adjust to taste)
- White onion
- Garlic cloves
- Dried Mexican oregano
- Ground cumin
- Black pepper
- Ground thyme
- Apple cider vinegar
- Beef broth
- Salt
- Neutral oil (for browning)
- Dried corn husks
- Masa harina
- Lard or vegetable shortening
- Baking powder
- Warm beef broth or warm water
How about some Birria Nachos as a fun side?
How to Make This Recipe (Overview)
Below is a concise overview of the main steps. For detailed timing and ingredient amounts, see the full recipe card further down.
- Make the consommé: Rehydrate dried chiles, simmer with onion, garlic, spices, vinegar, and broth, then blend until smooth.
- Smoke the beef: Lightly season the roast and smoke for 1–2 hours for added depth.
- Braise: Brown the beef, then simmer in the blended chile sauce and broth until fork-tender, about 2–3 hours.
- Shred and season: Remove, shred the meat, and return it to the sauce to absorb flavor.
- Prepare the corn husks: Soak until pliable.
- Make the masa: Combine masa harina with baking powder and salt, beat in lard or shortening, and add warm broth until spreadable.
- Assemble tamales: Spread masa on each husk, add a spoonful of birria, fold, and tie if desired.
- Steam: Stand tamales upright in a steamer and steam 60–90 minutes until masa pulls away from the husk easily.
Drizzle with a cool Cilantro Lime Crema for brightness!
Recipe FAQ
How do I store and reheat birria tamales?
Store cooked tamales in an airtight container in the refrigerator for up to 4 days. Reheat by steaming for 10–15 minutes or microwave wrapped in a damp paper towel for about 1 minute.
Can I make these ahead of time?
Yes. You can prepare the birria and the masa a day ahead. Assemble tamales and freeze them prior to steaming; add extra steaming time when cooking from frozen.
What can I use instead of lard in the masa?
Vegetable shortening is a good substitute and yields a similar texture, though it lacks the exact flavor of lard. Butter works too, giving a slightly different taste.
How spicy are these tamales?
The spice level depends on how many chiles de árbol you use. Reduce or omit them for a mild version, or add more for extra heat.
Serve with a side of Easy Mexican Rice for a complete meal!
Serve This With…
- Consomé – Use the birria broth as a flavorful dipping sauce.
- Cilantro Lime Rice – A bright, fragrant side to balance richness.
- Bean Dip – Adds creaminess and extra protein to the plate.
- Salsa Verde – A tangy complement with mild heat.
More Great Chuck Roast Recipes
- Smoked Chuck Roast
- Chuck Roast Stroganoff
- Traeger Korean-Style Pot Roast
Mexican-Inspired Recipes
- Mexican Beef Stew
- Crunch Wrap Supreme
- Tri-Tip Birria
- Spanish Rice
Smoked Birria Tamales
These tamales are a bit of a labor of love, but the end result is deeply satisfying. Invite family or friends to help assemble—they’re perfect for an assembly-line approach.
Ingredients
Birria
- 4 pounds beef chuck roast or stew meat
- 4 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chiles de árbol, stems and seeds removed (adjust to taste)
- 1 large white onion, quartered
- 5 cloves garlic, peeled
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1 tablespoon apple cider vinegar
- 4 cups beef broth, plus more as needed
- Salt, to taste
- Oil, for browning
Tamale Masa
- 25 dried corn husks, soaked until pliable
- 3 cups masa harina
- 1 cup lard or vegetable shortening
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2½–3 cups warm beef broth or warm water, added gradually
Instructions
Make the Consommé
- Remove stems and seeds from the guajillo, ancho, and chiles de árbol.
- Add the dried chiles, onion, garlic, oregano, cumin, pepper, thyme, vinegar, and beef broth to a large stockpot. Bring to a simmer and cook 20–30 minutes until the chiles are softened.
- Let the mixture cool slightly, then blend until smooth. Set aside the blended consommé.
Smoke and Braise the Beef
- Preheat your smoker (Traeger or similar) to 225°F.
- Season the roast with salt and smoke for about 1 hour to develop a smoky layer of flavor.
- Remove the roast, heat oil in a large Dutch oven over medium-high heat, and brown the meat on all sides.
- Return the browned beef to the pot, pour in the blended chile sauce, and add additional broth so the beef is fully covered.
- Bring to a gentle simmer, cover, and cook on low until the meat is very tender, about 2–3 hours. Stir occasionally and add liquid if necessary.
Shred the Meat
- Remove the beef and shred with two forks.
- Return the shredded meat to the sauce to absorb more flavor; adjust seasoning with salt if needed.
Prepare the Tamale Masa and Husks
- Soak corn husks in warm water until soft and pliable. Keep them submerged with a plate if necessary.
- In a large bowl, combine masa harina, baking powder, and salt.
- Beat in the lard or shortening until the mixture resembles damp sand. A stand mixer or hand mixer works well.
- Gradually add warm broth, mixing until the masa is soft and spreadable—firm enough to hold but easy to spread.
Assemble the Tamales
- Shake excess water from a soaked husk and place it smooth-side up on a work surface.
- Spread about 2–3 tablespoons of masa on the husk, leaving a 1-inch border on the sides and top.
- Add a spoonful of shredded birria in the center of the masa.
- Fold one side of the husk over the filling, then the other side; fold the narrow end up and tie if desired.
- Repeat until all tamales are assembled.
Steam the Tamales
- Fill a large pot or tamale steamer with water below the level of the steamer rack.
- Bring water to a gentle simmer, then stand tamales upright in the steamer with the open end up.
- Cover and steam for 60–90 minutes, checking the water level occasionally and adding hot water as needed.
- Tamales are done when the masa is set and pulls away from the husk easily. Serve hot, with extra consommé spooned over if desired.
Nutrition Information (per serving)
Yield: 12 • Calories: 428 • Total Fat: 19g • Saturated Fat: 8g • Trans Fat: 1g • Unsaturated Fat: 11g • Cholesterol: 104mg • Sodium: 883mg • Carbohydrates: 31g • Fiber: 5g • Sugar: 5g • Protein: 35g