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Beef Tamales
Ingredients
*Filling
2 lbs beef shoulder roast cut into 2 inch squares
1 onion – cut in half
3 garlic cloves
2 celery sticks
1 tsp oregano
2 cups red chili sauce**
**Chili Sauce
12 dried guajillo chiles
6 dried arbol chilies
2 tsp kosher salt
6 garlic cloves
1 onion – chopped
8 cups water
2 tsp cumin
2 tsp Mexican oregano
2 tsp pepper
2 tsp kosher salt
***Masa
¾ lbs vegetable shortening
1 tsp table salt
1 tsp baking powder
2 ½ lbs masa
½ cup beef stock
½ cup Red Chili sauce**
1 bag corn husks
Directions
Filling
In large Dutch oven add the following
· Beef
· Onion
· Garlic
· Salt & Pepper
· Water
Cook over med high covered
Cook until for tender about 2 – 3 hrs
When done
Remove meat from pot
Place on platter to cool
Reserve beef broth
Hand shred the meet
Add 2 cups chili sauce
Mix to combine
Corn Husk
While roast is cooking
Place your corn husk in large pot
Cover with water
Let soak for several hours till soft
**Red Chili sauce
Remove steams and seeds from dried peppers
In med sauce pan add the following
· Dried chilies
· Garlic cloves
· Onion
· Water
· 1 tsp Salt
Bring to a boil
Reduce to simmer
Cook for 10 minutes
Or until chilies are soft
Remove from heat
Let cook for 10-15 minutes
Reserve 1 cup of hot water
Pour mixture into blender
Add the following
· 1 tsp salt
· Cumin
· Oregano
· Pepper
Puree till smooth
Assemble
Get all your ingredients lined up and ready
Scoop the masa with a large spoon
Smear it on to the corn husk
About ½ to 1 inch from the bottom
Start smearing from short end to the wide end
Placed a scope of the meat mixture on the masa
Spreading evenly down the middle
Fold one side of the husk to enclose the mixture
Then roll together
Folder the short end over to seal the bottom
Once all your tamales are filled and sealed
In a large pot with a steamer tray
Fill with water to just below the tray
Placed your tamales on the tray w/ sealed side down
Once all tamales are in the pot
Place on med high to bring the water to a boil
This will steam the tamales
Steam for about 2 hours
Check and add water about every 30-45 minutes
To test if tamales are done
Remove a tamale and let site for 15 minutes
The masa should pull away from the husk easily
Once done remove from heat
Remove the lid from the pot
Let sit 15 minutes before serving
Server with rice, beans and your favorite salsa
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