Beef Tamales
From hayleesgrandma 16 years ago
- 108 minutes to make
- Serves 8
Pork is the traditional filling for tamales in New Mexico, but since we use pork in Carne Adovada, we chose beef filling for these tamales. Adjust the ground chile for more or less heat as you prefer. If this recipe makes more tamales than you need, freeze for up to a month. Read more See less
Ingredients
- Filling: shopping list
- cooking spray shopping list
- 1 1/2 cups chopped onion shopping list
- 2 garlic cloves, thinly sliced shopping list
- 1 pound beef stew meat shopping list
- 1 cup water shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon all-purpose flour shopping list
- 1 1/2 teaspoons ground dried red New Mexico chile shopping list
- 16 large dried cornhusks shopping list
- Dough: shopping list
- 3 cups masa harina shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon butter, melted shopping list
- 2 teaspoons canola oil shopping list
- 1 cup fat-free, less-sodium beef broth shopping list
- 1 cup water shopping list
- Remaining ingredients: shopping list
- 16 long thin strips dried cornhusk shopping list
- 1 cup Red Chile Sauce (optional) shopping list
How to make it
- Preheat oven to 350°.
- To prepare filling, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 4 minutes or until onion is tender. Add beef; sauté 5 minutes, turning to brown on all sides. Stir in 1 cup water and 1/2 teaspoon salt; bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender.
- Transfer beef to a bowl with a slotted spoon. Pour drippings into a glass measure. Add enough water to drippings to equal 1 cup. Wipe pan with paper towels.
- Shred beef into bite-sized pieces. Heat pan over medium-high heat. Coat pan with cooking spray. Return beef to pan; sprinkle with flour. Cook 1 minute, stirring constantly. Stir in ground chile; stir in drippings mixture. Reduce heat, and cook 7 minutes or until liquid almost evaporates, stirring often. Remove from heat; cool to room temperature.
- Place whole cornhusks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
- To prepare dough, combine masa and 1 teaspoon salt in a large bowl. Add butter and oil; stir well. Add broth and 1 cup water; stir until a soft dough forms.
- Working with one husk at a time, place about 1/4 cup masa dough in the center of the husk; press dough into a 4 x 3-inch rectangle. Spoon about 2 tablespoons beef mixture down one side of the dough. Using the corn husk as your guide, roll tamale up, jelly-roll style; fold bottom ends of the husk under. Tie 1 corn husk strip around tamale to secure; stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and corn husk strips. Steam tamales, covered, 50 minutes, or until the dough is firm. Remove tamales from vegetable steamer; let stand 5 minutes. Serve with Red Chile Sauce, if desired.
The Rating
Reviewed by 2 people-
This is great. I love Beef Tamales but I never knew how to make them. Now I have no excuse. LOL
Thanks :)
donman
in Hammond loved it
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Can't go wrong with tamales especially if it's got New Mexico Chilie. Red or Green is our motto. It's got my 5
jasmilez
in Somewhere In the Land Of Enchantment loved it
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