Our Birria Tamales bring together the deep, rich flavors of smoked, slow-simmered beef birria and the soft, comforting texture of tamales. This recipe features perfectly tender shredded beef, braised in a smoky chile sauce, all wrapped in corn husks and steamed. It’s a labor of love, but the result is well worth it!
Traeger Birria Tamales Recipe
Birria is a flavorful Mexican stew made from dried chiles, spices, and beef, simmered until the meat falls apart and is fork-tender. For this recipe, we take that juicy, shredded birria and tuck it inside tamales, for a dinner that’s hearty, delicious, and packed with bold flavors.
These tamales are an excellent make-ahead dish, as they store well and reheat beautifully. Whether you’re serving them fresh or from the freezer, they’re a comforting, flavor-packed meal that showcases the best of Mexican-inspired flavors.
Why You’ll Love This Dish
- Deep, rich flavor – Slow-simmered birria brings a smoky, savory taste.
- Perfect texture – Soft masa with juicy, tender beef filling.
- Make-ahead friendly – Tamales store well for easy future meals.
- Great for gatherings – A crowd-pleasing dish that can be made in large batches.
- Customizable spice level – Adjust the heat by modifying the chiles.
Try our Quesabirria Tacos!
Smoked Birria Tamales Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Beef Chuck Roast
- Dried Guajillo Chiles
- Dried Ancho Chiles
- Dried Chiles de Árbol
- White Onion
- Garlic Cloves
- Dried Mexican Oregano
- Ground Cumin
- Black Pepper
- Ground Thyme
- Apple Cider Vinegar
- Beef Broth
- Salt
- Oil
- Dried Corn Husks
- Masa Harina
- Lard
- Baking Powder
- Salt
- Warm Beef Broth
How about some Birria Nachos?
How to Make Birria Tamales in the Traeger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Make the Consomme – Remove stems and seeds from the dried chiles. Add the chiles, onion, garlic, spices, vinegar, and the beef broth to a large stock pot. Simmer for 20-30 minutes. Cool, and then blend until smooth.
- Smoke – Season the beef and place into your preheated smoker. Smoke for 1-2 hours.
- Braise – Add the beef to the consomme. Simmer on low for 2–3 hours until the meat is tender. Shred and mix back into the sauce.
- Prepare the Corn Husks – Soak the dried husks in warm water until pliable. Keep them submerged with a plate.
- Make the Masa – Mix masa harina, baking powder, and salt in a large bowl. Beat lard into the dry ingredients until the texture resembles damp sand. Gradually mix in warm broth until the masa is soft and spreadable.
- Assemble the Tamales – Lay out a softened corn husk with the smooth side up. Spread a layer of masa, leaving space at the edges. Add a spoonful of shredded birria. Fold the sides over the filling, then fold up the bottom.
- Steam the Tamales – Arrange tamales upright in a steamer with water below the rack. Cover and steam for 60–90 minutes. Check the water level occasionally. Tamales are done when the masa is set and pulls away from the husk easily.
Drizzle with our Cilantro Lime Crema!
FAQ
How do I store and reheat birria tamales?
Store cooked tamales in an airtight container in the refrigerator for up to 4 days. To reheat, steam them for 10–15 minutes or microwave with a damp paper towel for about 1 minute.
Can I make these ahead of time?
Yes! You can prepare the birria and masa a day in advance. Assembled tamales can also be frozen before steaming. Just add extra steaming time when cooking from frozen.
What can I use instead of lard in the masa?
Vegetable shortening works well as a substitute, though it won’t have the same depth of flavor as traditional lard. Butter can also be used for a slightly different taste.
How spicy are these tamales?
The spice level depends on the chiles de árbol. For a milder version, reduce or omit them. For extra heat, add more.
Have some Easy Mexican Rice with these tamales!
Serve This With…
- Consomé – Use the birria broth as a dipping sauce.
- Cilantro Lime Rice – A perfect side dish to balance flavors.
- Bean Dip – Adds creaminess and protein to the meal.
- Salsa Verde – A tangy, slightly spicy complement.
These birria tamales are rich, satisfying, and full of bold flavors. The tender beef is perfect with the soft masa. Whether for a celebration or a cozy meal at home, your friends and family will LOVE these homemade tamales. Enjoy them fresh with a drizzle of consommé, or freeze the extras for a quick, delicious meal later.
More Great Chuck Roast Recipes!
We love Mexican-Inspired Recipes
Smoked Birria Tamales
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 peeled and quartered
- 5 cloves garlic peeled
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- ½ teaspoon ground thyme
- 1 tablespoon apple cider vinegar
- 4 cups beef broth plus more if needed
- Salt to taste
- Oil for browning
Tamale Masa
- 25 dried corn husks soaked in warm water until pliable
- 3 cups masa harina
- 1 cup lard or vegetable shortening
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2½ cups warm beef broth or warm water; add gradually, may need an additional 1/2 cup
Instructions
Make the Comsommé
- Remove stems and seeds from the guajillo, ancho, and chiles de árbol.
- Add all of the birria ingredients (except the beef) to a stock pot and bring to a simmer.
- Let simmer for 30 minutes, and then let cool until it is safe to blend.
- Blend until smooth.
Smoke and Braise
- Preheat your Traeger to 225°F.
- Season the beef with salt. Add it to the smoker and let it smoke for 1 hour.
- Remove from the smoker.
- Heat a tablespoon or two of oil in a large pot or Dutch oven over medium-high heat. Brown the roast on both sides.
- Return all the browned beef to the pot.
- Pour in the blended chile sauce and add additional broth so the beef is covered.
- Bring to a gentle simmer. Cover and let it cook on low heat until the meat is very tender, about 2–3 hours. Check and stir occasionally, adding liquid if needed so it doesn’t dry out.
Shred the Meat
- Once the beef is fork-tender, remove it from the pot and shred with two forks.
- Return shredded meat to the sauce. Taste and adjust seasoning with salt if needed.
Make the Tamale Masa
- Soak the corn husks
- Place the corn husks in a large bowl.
- Cover with warm water and let them soak until they are soft and pliable.
- Keep them submerged by weighing them down with a plate if needed.
Mix Dry Ingredients
- In a large bowl, combine masa harina, baking powder, and salt. Stir to blend.
- Mix in the lard (or shortening).
- Add lard to the dry ingredients.
- Use a stand mixer or hand mixer on medium speed (or work by hand) until the mixture resembles damp sand.
- Add warm broth gradually.
- Pour in warm beef broth (or water), a little at a time.
- Mix until you have a soft dough that spreads easily.
- You want a spreadable consistency (not too stiff, not overly wet).
Assemble the Tamales
- Lay out a husk and shake off any excess water.
- Place it on a flat surface, smoother side facing up.
- Spread about 2–3 tablespoons of masa onto the husk, starting near the wide end.
- Leave about 1 inch of space at the top and sides for folding.
- Place a spoonful of shredded birria in the center of the masa.
- Fold one side of the husk over the filling, then fold the opposite side over.
- Fold the narrow end up toward the center.
- Tie with strips of corn husk or baker's twine.
- Repeat for all tamales.
Steam the Tamales
- Fill a large pot or tamale steamer with water below the steamer rack or basket level.
- Bring water to a simmer.
- Load the tamales
- Stand tamales upright in the steamer, open end facing up.
- Cover the pot with a lid.
- Steam for about 60–90 minutes, checking water level occasionally and adding more hot water if needed.
- Tamales are done when the masa is set and pulls away easily from the husk.
- Serve hot. If you want extra sauce, spoon some of the reserved consommé over the tamales.
- Enjoy them straight out of the steamer.