Fast and Easy Beef Tamale Recipe

Tamales consist of a tube of dough with a meat filling. Masa Harina is a key ingredient in tamale making. I would not suggest substituting something else. Tamels are cooked by steaming. They are a traditional Christmas food in Mexico, but in reality they are eaten yr circular. From Pamela Percival's vacation commodity on beefiness tamales.

The stale corn husks used to make tamales tin be purchased online.

Ingredients:

Filling

• 1 package of stale corn husks

• 2 pounds beefiness shoulder

• three tablespoons lard or vegetable shortening

• i teaspoon ground cumin

• 4 tablespoons chili pulverization

• 4 cloves garlic, minced

• ane cup diced onion

Tamale Dough (Masa)

• 4 cups Masa Harina

• 2 teaspoons baking powder

• 3 cups chicken broth

• 1/ii cup shortening or lard

• 1 teaspoon salt

• 1 teaspoon chili pulverization

Training:

For the filling

1. Trim abroad any ragged edges of corn husks if needed. Soak the husks in hot h2o for 30 minutes to one hour to soften. Weigh them downwardly in the h2o with a heavy plate and then they stay submerged. When soft, rinse them well and put dorsum into a pot of clean water.
2. While the husks are soaking, prepare the meat filling. Cut the meat into 1- to 2-inch chunks. Heat the lard or shortening in a heavy bottomed pot and brownish the meat. When brown, add enough h2o to cover the meat and add the onions and garlic. Simmer until the meat is fork tender and flakes autonomously. For beef shoulder roast this volition accept 2 to 3 hours. Drain and retain the broth. Let the meat cool. Shred the meat into pocket-sized strands.
3. In a heavy cast iron skillet, melt 2 tablespoons of shortening or lard. Add together the chili powder and cumin, stir for a few seconds. Add the meat and fry for two or 3 minutes. Stir over low heat until well blended. Add the reserved broth and simmer until the liquid level is reduced. The mixture should be soupy. Set up aside to cool while y'all make the masa.

To brand the dough or masa

1. Mix the masa harina in a large bowl with the baking pulverization.
2. Add three cups warm chicken broth to the mixture a little at a fourth dimension. Beat with a wooden spoon or mix with your hands until the dough is smooth and moist. Use a little more broth if necessary, but the mixture should not be loose.
3. Crush the lard or shortening in a large bowl with an electric mixer on medium speed about 3 minutes, until fluffy. Begin adding the masa dough mixture, a handful at a time. Scrape down the sides of the bowl with a rubber spatula every bit necessary. Alternatively, vanquish in the masa mixture using your bare hand every bit a whipping and folding tool. If the mixture becomes besides stiff to beat, add upwards to 1 cup of tepid chicken or pork broth, a picayune at a time. When done, the mixture should exist very lite and delicate, the texture of buttercream frosting.

Tamale assembly

1. Remove a softened corn husk, and shake dry. Spread approximately 1-one/ii tablespoons or more of masa in the center of the smooth side. If the masa is gummy, wet your hands. Add together nearly a tablespoon of meat filling on height of the masa.
2. Roll the husk so that the filling is enclosed within the masa. Don't worry if the filling is not perfectly surrounded by masa. When the masa cooks it will get business firm and the tamale will exist fine. Fold over each end of the corn husk. If the husks are very thick, y'all may detect information technology hard to fold the large terminate and go it to stay. If this is the instance, don't worry about folding the large end and put that end up when you put the tamales into the steamer.
3. In a steamer, stand the tamales vertically, open end upwardly. Embrace with a damp textile to blot the steam. Add boiling h2o to a level of two inches. Comprehend tightly and bring quickly to a depression boil. Go along the heat to a gentle bubbling. Cook for ii to 3 hours or until husks pull away from filling.
4. After 2 hours, pull out a tamale and sample it. Let information technology cool and then unroll the husk. Cooked tameles should be soft and firm, not mushy.

Note: The most used Masa Harina is Maseca, and the almost commonly constitute in supermarkets. The Masa Harina from Bob's Ruddy Manufactory is skillful, too.

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Source: https://www.texascooking.com/recipes/beeftamales.htm

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