Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into small pieces
- 2 cups masa harina
- 2 cups beef broth
- 1 cup vegetable shortening
- 1/2 cup chili powder
- 1/4 cup cumin
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp dried oregano
- 2 cups water
- 1 package dried corn husks
Special equipment needed:
- Large pot for steaming tamales
- Mixing bowl
- Electric mixer or stand mixer
- Food processor or blender
Step-by-step instructions:
1. In a large pot, add the beef chuck roast and enough water to cover it. Bring to a boil and then reduce heat to low. Simmer for 2-3 hours or until the beef is tender and falls apart easily.
2. Once the beef is cooked, remove it from the pot and shred it with a fork. Set aside.
3. In a mixing bowl, combine the masa harina, beef broth, vegetable shortening, chili powder, cumin, garlic powder, salt, black pepper, paprika, and dried oregano. Mix well with an electric mixer or stand mixer until the dough is smooth.
4. In a food processor or blender, puree the shredded beef until it forms a paste.
5. Add the pureed beef to the masa mixture and mix well.
6. Soak the dried corn husks in warm water for 30 minutes or until they are pliable.
7. Take a corn husk and spread a thin layer of the masa mixture on it, leaving a 1-inch border around the edges.
8. Add a spoonful of the beef mixture in the center of the masa mixture.
9. Roll the corn husk tightly around the filling, tucking in the edges.
10. Repeat with the remaining corn husks and filling.
11. In a large pot, add enough water to cover the bottom by 1 inch. Place a steamer basket in the pot.
12. Arrange the tamales in the steamer basket, standing them upright.
13. Cover the pot and steam the tamales for 1-2 hours or until the masa is cooked through.
Time:
Preparation time: 45 minutes
Cooking time: 2-3 hours for beef, 1-2 hours for tamales
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 20-25 tamales
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- Beef chuck roast can be substituted with pork shoulder or chicken thighs.
- Vegetable shortening can be substituted with lard or butter.
- Dried corn husks can be substituted with fresh corn husks.
Variations:
- Add diced jalapenos or green chilies to the beef mixture for extra spice.
- Use different types of meat, such as pork or chicken.
- Add cheese to the beef mixture for a cheesy twist.
Tips and tricks:
- Make sure the masa mixture is well-mixed and smooth to ensure the tamales cook evenly.
- Soak the corn husks for at least 30 minutes to make them pliable and easier to work with.
- Stand the tamales upright in the steamer basket to prevent them from unraveling.
Storage instructions:
- Tamales can be stored in the refrigerator for up to 5 days.
- Tamales can be frozen for up to 3 months.
Reheating instructions:
- To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes.
- Tamales can also be reheated in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve tamales on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
- Serve with Mexican rice and refried beans for a complete meal.
- Pair with a margarita or Mexican beer.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa mixture is too dry, add more beef broth or water.
- If the tamales are falling apart, the masa mixture may not be well-mixed or the corn husks may not be wrapped tightly enough.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store tamales in the refrigerator or freezer to prevent the growth of bacteria.
Food history:
- Tamales have been a staple in Mexican cuisine for thousands of years, dating back to the Aztecs and Mayans.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with your favorite Mexican sides and toppings.
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Region: Mexican