Beef Tamales
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1810 g
Chuck Roast (boneless)2 cloves
Garlic (minced)2 tbsps
Vegetable Oil2 tbsps
All-Purpose Flour1 cup
Beef Broth1 tsp
Cumin Seed1 tsp
Ground Cumin2 tsps
Oregano (chopped fresh)1 tsp
Red Pepper Flake1 tsp
White Vinegar1 tbsp
Salt3 cups
LardDirections:
1
Place beef and garlic in a large pot
2
Cover with cold water and bring to a boil over high heat
3
As soon as water boils, reduce heat to a simmer and cover pot
4
Let simmer for 3 1/2 hours, until beef is tender and shreds easily
5
When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic
6
Allow meat to cool slightly, and shred finely with forks
7
Meanwhile, place corn husks in a large container and cover with warm water
8
Allow to soak for 3 hours, until soft and pliable
9
May need to weight down with an inverted plate and a heavy can
10
Toast ancho chiles in a cast iron skillet, making sure not to burn them
11
Allow to cool and then remove stems and seeds
12
Crumble and grind in a clean coffee grinder or with a mortar and pestle
13
Heat oil in a large skillet
14
Mix in flour and allow to brown slightly
15
Pour in 1 cup beef broth and stir until smooth
16
Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt
17
Stir shredded beef into skillet and cover
18
Let simmer 45 minutes
19
Place lard and salt in a large mixing bowl
20
Whip with an electric mixer on high speed until fluffy
21
Add masa harina and beat at low speed until well mixed
22
Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough
23
Drain water from corn husks
24
One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk
25
Spread about 1 tablespoon of meat mixture down the middle of the masa
26
Roll up the corn husk starting at one of the long sides
27
Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine
28
Place tamales in a steamer basket
29
Steam over boiling water for approximately one hour, until masa is firm and holds its shape
30
Make sure steamer does not run out of water
31
Serve immediately, allowing each person to unwrap their own tamales
32
Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator