Beef Tamales Recipe

Beef Tamales Recipe is a delicious recipe. It needs about 6 hours totally to prepare this dish. You can add some rice with it. And if you don’t like rice then bread also acceptable. Try yourself and let me know if you like Beef Tamales Recipe.

Ingredients:

beef broth	1 cup
cloves garlic, minced	2
salt	to taste
dried ancho chills	4
chopped fresh oregano	2 teaspoons
boneless chuck roast	4 pounds
ground cumin	1 teaspoon
white vinegar	1 teaspoon
dried corn husks	3 (8 ounce) packages
masa harina	9 cups
all-purpose flour	2 tablespoons
lard	3 cups
cloves garlic	4
red pepper flakes	1 teaspoon
cumin seeds	1 teaspoon
vegetable oil	2 tablespoons

Directions:

• Take a large pot.
• Place garlic and beef in it.
• Cover those with cold water.
• Now bring a boil over high heat.
• Still heating until water boils.
• After that reduce heat to a simmer and cover the pot.
• Let simmer for 3 to 4 hours or until beef is tender and shreds.
• When it’s done then removes beef from pot.
• Reserving 5 or 6 cups cooking liquid and discarding garlic.
• Allow meat to cool slightly and shred finely with forks.
• In this time place corn husks in a large container or pot.
• And then cover with warm water.
• Allow to soak for 2 or 3 hours.
• You may need to weight down with an inverted plate or a heavy can.
• Bring an iron skillet.
• Now toast ancho chills in it.
• Allow them to cool and remove stems and seeds.
• Crumble and grind in a clean coffee grinder or with a mortar and pestle.
• Heat oil in a large skillet.
• Mix flour and allow it to brown.
• Pour in a cup beef broth and stir until smooth.
• Now mix cumin seeds, ground chills, ground cumin, oregano, minced garlic, red pepper flakes, salt and vinegar.
• Stir shredded beef into skillet and cover it.
• Now need to simmer 45 to 50 minutes.
• This time you need a large mixing bowl.
• Place lard and slat in it.
• Now bring an electric mixer.
• Whip with this mixer on high speed.
• Keep mixing until fluffy.
• We need to mix masa harina and beat at low speed.
• Now pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
• Now drain water from corn husks.
• 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.
• Spread about 1 tablespoon of meat mixture down the middle of the masa.
• Roll up the corn husk starting at one of the long sides.
• Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
• Place tamales in a steamer basket.
• Steam over boiling water for approximately one hour, until masa is firm and holds its shape.
• Make sure steamer does not run out of water.
• Serve immediately, allowing each person to unwrap their own tamales.
• Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.