So, when was the last time that you had a good tamale? That long, huh? When was the last time that you made a good tamale? That's what I thought. Right up front, I want to tell you that this recipe takes time and effort to make and it can definitely get annoying. But, it is well worth it. Give it a shot, impress your friends, and enjoy!
Tamales
Ingredients:
4 lb. Boneless Chuck Roast
4 cloves Garlic
2 cloves Garlic, minced
3 (8 oz.) pkg. Dried Corn Husks
4 Dried Ancho Chiles
2 Tbs. Vegetable Oil
2 Tbs. All Purpose Flour
9 cups Masa Harina
1 cup Beef Broth
1 tsp. Cumin Seeds
1 tsp. Ground Cumin
2 tsp. Oregano, chopped
1 tsp. Red Pepper Flakes
1 tsp. White Vinegar
3 cups Lard
1 Tbs. Salt
Salt to taste
Steps:
PART ONE
1) Place beef and garlic cloves in a large pot.
2) Cover with cold water and bring to a boil over high heat.
3) As soon as water boils, reduce heat to a simmer and cover pot.
4) Let simmer 3 1/2 hrs., until beef is tender and shreds easily.
5) When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic.
6) Allow meat to cool slightly and shred finely with forks.
PART TWO
1) Meanwhile, place corn husks in a large container and cover with warm water.
2) Allow to soak for 3 hrs., until soft and pliable (may need to weight down with an inverted plate and a heavy can).
PART THREE
1) Toast ancho chiles in a cast iron skillet, making sure not to burn them.
2) Allow chiles to cool and then remove stems and seeds.
3) Crumble chiles and grind in a clean cofee grinder or with a mortar and pestle.
4) Heat oil in a large skillet.
5) Mix flour with oil and allow to brown slightly.
6) Add 1 cup beef broth and stir until smooth.
7) Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar, and salt to taste.
8) Stir shredded beef into skillet and cover.
9) Let simmer 45 minutes.
PART FOUR
1) Place lard and salt into a large mixing bowl.
2) Whip with an electric mixer on high speed until fluffy.
3) Add masa harina and beat at low speed until mixed.
4) Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
PART FIVE
1) Drain water from corn husks.
2) One at a time, flatten out each corn husk, with the narrow end facing you, and spread approximately 2 Tbs. masa mixture onto the top 2/3 of the husk.
3) Spread about 1 Tbs. of meat mixture down the middle of the masa.
4) Roll up the corn husk, starting at one of the long sides.
5) Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butcher's twine.
PART SIX
1) Place tamales in a steamer basket.
2) Steam over boiling water for approximately 1 hr., until masa is firm and holds its shape.
3) Make sure steamer does not run out of water.
4) Serve immediately, allowing each person to unwrap his own tamale.
5) Allow any leftovers (still in husks) to cook, uncovered, in the refrigerator.
4 cloves Garlic
2 cloves Garlic, minced
3 (8 oz.) pkg. Dried Corn Husks
4 Dried Ancho Chiles
2 Tbs. Vegetable Oil
2 Tbs. All Purpose Flour
9 cups Masa Harina
1 cup Beef Broth
1 tsp. Cumin Seeds
1 tsp. Ground Cumin
2 tsp. Oregano, chopped
1 tsp. Red Pepper Flakes
1 tsp. White Vinegar
3 cups Lard
1 Tbs. Salt
Salt to taste
Steps:
PART ONE
1) Place beef and garlic cloves in a large pot.
2) Cover with cold water and bring to a boil over high heat.
3) As soon as water boils, reduce heat to a simmer and cover pot.
4) Let simmer 3 1/2 hrs., until beef is tender and shreds easily.
5) When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic.
6) Allow meat to cool slightly and shred finely with forks.
PART TWO
1) Meanwhile, place corn husks in a large container and cover with warm water.
2) Allow to soak for 3 hrs., until soft and pliable (may need to weight down with an inverted plate and a heavy can).
PART THREE
1) Toast ancho chiles in a cast iron skillet, making sure not to burn them.
2) Allow chiles to cool and then remove stems and seeds.
3) Crumble chiles and grind in a clean cofee grinder or with a mortar and pestle.
4) Heat oil in a large skillet.
5) Mix flour with oil and allow to brown slightly.
6) Add 1 cup beef broth and stir until smooth.
7) Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar, and salt to taste.
8) Stir shredded beef into skillet and cover.
9) Let simmer 45 minutes.
PART FOUR
1) Place lard and salt into a large mixing bowl.
2) Whip with an electric mixer on high speed until fluffy.
3) Add masa harina and beat at low speed until mixed.
4) Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
PART FIVE
1) Drain water from corn husks.
2) One at a time, flatten out each corn husk, with the narrow end facing you, and spread approximately 2 Tbs. masa mixture onto the top 2/3 of the husk.
3) Spread about 1 Tbs. of meat mixture down the middle of the masa.
4) Roll up the corn husk, starting at one of the long sides.
5) Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butcher's twine.
PART SIX
1) Place tamales in a steamer basket.
2) Steam over boiling water for approximately 1 hr., until masa is firm and holds its shape.
3) Make sure steamer does not run out of water.
4) Serve immediately, allowing each person to unwrap his own tamale.
5) Allow any leftovers (still in husks) to cook, uncovered, in the refrigerator.
Looks good~curious though? Looks like this is a project when you have time! Easy to follow recipe. I'm gonna have to try these.
ReplyDeleteMy husband has been looking for a good Tamale recipe. Thanks!
ReplyDelete