Beef TamalesFrom riverrat715 9 years ago
- · corn Husks shopping list
- filling shopping list
- 2 pounds ground lean beef (You can use shredded beef if you prefer shopping list
- · 3 tablespoons lard or vegetable shortening shopping list
- · 1 teaspoon ground cumin shopping list
- · 4 tablespoons chili powder or more to taste shopping list
- · 4 cloves garlic, minced shopping list
- · 1 cup diced onion, small dice shopping list
- salt and pepper to taste shopping list
- 1/2 cp water shopping list
- Tamale dough shopping list
- 1 cup yellow stone ground corn meal shopping list
- 1 cup cold water shopping list
- 1/2 cp flour shopping list
- 3 cups boiling water shopping list
- 1 tsp. salt shopping list
- 1 tbs butter shopping list
How to make it
- Soak corn husks in warm water at least 30 minutes
- cook beef, onions and garlic in lard or shortening till done. Break up beef so you have a fine meat mixture.
- Add chili powder, cumin, salt and pepper to taste.
- add water and simmer for two or three minutes.
- Set aside.
- Mix corn meal with cold water and salt.
- bring three cups water to boil.
- add corn meal mixture and cook till very thick.
- Add butter.
- Spread cornmeal on corn husk, place meat filling in center, tuck bottom of husk under and carefully roll tamale. Tie with string. Repeat untill you have used all of the ingredients. Should make about three dozen tamales. Stand tamales in steamer basket with open ends up, Cover lightly with clean dishtowel or other clean cotton cloth. Place about two inces of water in bottom of steamer and bring to gentle boil. Do not let water touch bottom of steamer basket. Steam from 2 1/2 to 3 hours. When finished you can peel away the husks and you will have a nice firm tamale. If it is mushy you haven't steamed it long enough. Yes it does take time to make these but they are worth it. I like to serve them with a nice enchelada sauce, sour cream and different cheeses to sprinkle on if you like. These do freeze well and keep in cold fridge for up to a week.