Ingredients with Measurements:
- 2 lbs beef tongue (lengua)
- 3 cups masa harina
- 2 cups beef broth
- 1 cup lard
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup corn husks
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Rinse the beef tongue and place it in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 3-4 hours or until the tongue is tender.
2. Remove the tongue from the pot and let it cool. Once it's cool enough to handle, remove the skin and chop the meat into small pieces.
3. In a large mixing bowl, combine the masa harina, baking powder, salt, chili powder, cumin, garlic powder, and onion powder. Mix well.
4. In a separate bowl, mix the beef broth and lard until well combined.
5. Add the beef broth and lard mixture to the masa harina mixture. Mix until a dough forms.
6. Soak the corn husks in warm water for 30 minutes.
7. Spread a thin layer of masa dough onto each corn husk, leaving a 1-inch border around the edges.
8. Add a spoonful of the chopped beef tongue onto the masa dough.
9. Roll the corn husk tightly around the filling, tucking in the edges.
10. Place the tamales in a steamer and steam for 1-2 hours or until the masa dough is firm.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 12-15 tamales
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 15g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Beef broth can be substituted with chicken or vegetable broth.
- Lard can be substituted with vegetable shortening or butter.
Variations:
- Add diced tomatoes, onions, and jalapeños to the beef tongue filling for added flavor.
- Use pork or chicken instead of beef tongue for a different flavor.
Tips and tricks:
- Make sure to soak the corn husks for at least 30 minutes to make them pliable.
- Spread the masa dough thinly to ensure even cooking.
- Don't overfill the tamales to prevent them from bursting open during cooking.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
- Tamales can also be frozen for up to 3 months.
Reheating instructions:
- To reheat tamales, steam them for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tamales on a platter with a side of salsa and guacamole.
Garnishes:
- Top the tamales with crumbled queso fresco and chopped cilantro.
Pairings:
- Serve the tamales with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add more beef broth.
- If the tamales are too dry, add more filling or reduce the cooking time.
Food safety advice:
- Make sure to cook the beef tongue thoroughly to prevent foodborne illness.
- Store leftover tamales in the refrigerator or freezer to prevent spoilage.
Food history:
- Tamales have been a staple in Mexican cuisine for centuries and were even used as portable food for soldiers and travelers.
Flavor profiles:
- Lengua tamales have a rich and savory flavor from the beef tongue filling and a slightly spicy kick from the chili powder and cumin.
Serving suggestions:
- Serve the tamales hot with a side of salsa and guacamole for a delicious and satisfying meal.
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Region: Mexican