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Beef Tamales
Ingredients
- 4 lbboneless chuck roast
- 4 clovesgarlic
- 3packages dried corn husks
- 4dried ancho chiles
- 2 tbspvegetable oil
- 2 tbspall-purpose flour
- 1 cbeef broth
- 2 clovesgarlic
minced
- 2 tspchopped fresh oregano
- 1 tspcumin seeds
- 1 tspground cumin
- 1 tspred pepper flakes
- 1 tspwhite vinegar
- salt to taste
- 3 clard
- 1 tbspsalt
- 9 cmasa harina
Directions
- 1
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
- 2
Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
- 3
Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
- 4
Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
- 5
Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
- 6
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.
- 7
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.
Beef Tamales
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About this Recipe
Dreaming of truly authentic, flavorful beef tamales that transport you straight to a Mexican fiesta? This recipe guides you through creating a generous batch of these crowd-pleasing culinary treasures right in your own kitchen. You'll achieve that sought-after tender, spicy beef wrapped in delicate masa, all steamed to perfection in corn husks.What sets these homemade beef tamales apart is the dedication to a rich, spicy beef filling made from boneless chuck roast, slow-cooked to an incredible tenderness. This careful preparation ensures every bite is bursting with deep, savory flavor, a stark contrast to any store-bought alternative. Encased in perfectly steamed corn husks, the masa creates a soft, yielding texture that beautifully complements the robust, complex notes of the meat.Embarking on the journey of making tamales from scratch is a deeply rewarding experience, culminating in a truly satisfying meal. You'll savor the rich, savory notes of the slow-cooked beef, infused with aromatic garlic, earthy cumin, and a subtle warmth from red pepper flakes and ancho chiles. The masa, light and airy from whipped lard, forms a perfect wrapper, absorbing the steam and becoming incredibly tender. Each bite is a harmonious blend of spicy, savory beef and delicate corn. The process, though requiring dedication over several hours, yields an impressive 36 servings, making it ideal for festive gatherings or stocking your freezer.While the classic combination of boneless chuck roast and ancho chiles delivers an unparalleled depth, you can tailor the spice level to your preference. For a milder tamale, reduce the red pepper flakes, or for an extra kick, consider adding a pinch of a hotter chile powder to the beef filling. You could also experiment with different types of dried chiles if you're looking for varied flavor profiles, though the ancho provides a classic, rich base that truly defines this dish.These beef tamales are a true centerpiece, perfect for festive gatherings, holiday meals, or simply a comforting family dinner. Serve them warm straight from the steamer, perhaps alongside a fresh salsa or a dollop of crema for an authentic Mexican treat.