If there’s one thing that’s true about tamales, it’s that they’re only as good as their filling. While chicken and carnitas tamales are pretty good, why not try making some with beef? Here’s how.
Get the Ingredients.
First, you’re going to need two bounds of beef shoulder roast, two peeled and sliced onions, one garlic bulb, four ounces of dried New Mexico chiles, two ounces of ancho chiles, two ounces of pasilla chilies, two seaspoons of toasted cumin seed, one tablespoon of salt, three dozen dried corn husks, four cups of masa mix, one tablespoon of baking powder, two teaspoons of salt, four cups of beef broth, and one cup of vegetable shortening.
Cook the Beef.
Season your beef with salt and pepper, and then brown it over medium heat in large pot. Then, add enough water to completely cover the roast. Throw in the onion and the garlic, and cook it all until it’s tender enough to fall apart, which should take at least two hours. Then let the roast cool off for a little bit, and save the beef broth. Once the roast isn’t too hot, shred it by hand.
Get the Sauce.
Get your chilies. Take their tops off. Remove their seeds. Then, put them in a large pot with some water covering them. Throw in the cumin, the leftover onion, and garlic. Boil it for about 20 minutes, and then put the chilies in a blender with about a cup of the water you boiled them in. Don’t try to do it all at once; it’s easier if you do it piecemeal. Puree the chilies until they’re smooth, and strain them to get the last of the seeds and skins out. Put your chili puree into a big bowl, add salt, and stir. Once it tastes to your liking, put your shredded beef in, and mix it.
Prep the Corn Husks.
Separate your corn husks, and soak them in warm water for half an hour. Then, in a separate bowl, add salt, baking powder, and masa. Make sure it’s deep, though, because you’re going to be pouring your broth onto the masa. Do it just a bit at a time, working the juice into it with your fingers. Then, in another bowl, beat the vegetable shortening until it’s fluffy, and add it to the masa. Keep beating it all until your dough has a nice, sponge-like texture.
Cook the Tamales.
Dry your corn husks, and put them on a sheet pan covered by a damp towel. Lay the husk flat, and spread a thin, even layer of masa over it with a wet tablespoon. Add a tablespoon of the meat filling into the center. Fold the narrow ends up to the center, and then fold both sides together to close it. The masa should make a seal, but you should still pinch the wide top closed. Stand your tamales in a large steamer with the pinched end up, and steam the tamales for about two hours.
Enjoy Your Tamales!
After steaming your tamales for a couple hours, the insides should pull away from the husk. Your tamales should be firm, not mushy, but also soft. Unfold the tamales’ husks, and spoon about a tablespoon of the leftover filling on them.
Beef tamales are absolutely delicious, and a must-try for any foodie. If you have any questions about this tamale recipe, know of any other recetas de comidas, feel free to share in the comments.