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BEEF - Tamales

BEEF - Tamales Categories:
Nb persons: 36
Yield:
Preparation time: 5 Hours 30 Minutes
Total time:
Source:

Cook Time: 1 Hour Ready In: 6 Hours 30 Minutes "These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through." INGREDIENTS:
    4 pounds  boneless chuck roast
    4 cloves  garlic
    3 (8 ounce) packages  dried corn husks
4 dried ancho chiles
    2 tablespoons  vegetable oil
    2 tablespoons  all-purpose flour
    1 cup  beef broth
    1 teaspoon  cumin seeds
    1 teaspoon  ground cumin
    2 cloves  garlic, minced
    2 teaspoons  chopped fresh oregano
    1 teaspoon  red pepper flakes
    1 teaspoon  white vinegar
      salt to taste
    3 cups  lard
    1 tablespoon  salt
    9 cups  masa harina

DIRECTIONS:
1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and 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. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip 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

Steam w/o steamer
Preheat your oven to 400 degrees.

Pour about half an inch of water into the bottom of a casserole pan.

Crumple a sheet of aluminum foil, and then flatten it out a bit to create a stand you can use to raise the tamales up off the bottom of the pan.

Arrange the tamales on top of the foil, and then cover the pan with an additional sheet of foil.

Bake for 45 minutes to 1 hour, or until the tamales are firm enough to begin separating from their husks.

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