Two Cheese Enchiladas with Chile Con Carne Sauce; All Beef Tamale

Make the Beef Tamales

1. Prepare Masa Dough
   Mix masa harina with broth and oil/lard until smooth and spreadable.

2. Assemble Tamales
   Lay out soaked corn husks. Spread masa in the center, add seasoned beef, and fold husks closed.

3. Steam
   Steam tamales in a large pot with a rack and lid for 60–90 minutes, or until dough pulls away easily from husks.

Prepare Sides

• Cook white rice according to package instructions.

• Warm refried beans in a saucepan or microwave.

Tips for Success

• Don’t skip soaking the husks – Makes folding and steaming easier

• Use freshly shredded cheese – It melts smoother and has better flavor

• Make the sauce a day ahead – Flavor deepens overnight

• Freeze leftover tamales – They reheat beautifully

• Add spice – Jalapeños or hot sauce bring the heat if desired

Final Thoughts

This hearty Tex-Mex platter of Two Cheese Enchiladas with Chile Con Carne Sauce and All Beef Tamales is the kind of meal that satisfies everyone at the table. Whether you’re cooking for family or hosting friends, this dish brings bold, authentic flavors and comforting textures.

It’s nostalgic, customizable, and makes incredible leftovers — if there are any.

Share Your Creations

Tried this Tex-Mex feast? I’d love to see your take!

• Did you go extra cheesy or add your own twist to the chile con carne sauce?

• Maybe you tried a vegetarian tamale filling or used green chiles?

• Share your photos on Instagram or Pinterest and tag me!

Leave a comment below — tell me how it turned out or what you’d try differently next time. Your creativity is always welcome in my kitchen!