Easiest Way to Special To Try At Home Beef tamales

Troy Tran

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Easiest Way to Special To Try At Home Beef tamales Delicious, fresh and tasty.

Beef tamales. 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.

The tamales are done when the inside pulls away from the husk.

The tamale should be soft, firm and not mushy.

To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.

You can have Beef tamales using 17 ingredients and 12 steps. Here is how you cook it.

Ingredients of Beef tamales

Prepare of ListE.
It’s 3 lb of beef butt roast.
You need 1 packages of dried husks.
You need 10 clove of garlic.
It’s 2 piece of fresh thyme.
Prepare 2 of small onion.
You need 2 of dried california peppers.
You need 2 of dried pasilla peppers.
You need 2 of dried ancho peppers.
Prepare 1 tsp of cumin(plus seasoning).
You need 4 tsp of salt(plus seasoning).
You need 1 of black pepper for seasoning.
It’s 1 of fresh jalapeno (optional).
It’s 2 tbsp of olive or any oil.
Prepare 1 tbsp of baking powder.
You need 1 packages of string.
Prepare 1 cup of lard.

Masa Harina is a key ingredient in tamale making.

I would not suggest substituting something else.

They are a traditional Christmas food in Mexico, but in reality they are eaten year round.

From Pamela Percival's holiday article on beef tamales.

Beef tamales instructions

Season beef roast with cumin,salt,pepper and brown on all sides in a pan hot with oil…or in the pot you will boil it in..
Place roast in pot with 8 cloves of garlic smashed,1 onion cut in 8ths,thyme,and jalapeno if you want spice.pour enough water to cover the roast cover and boil for 2 1/2 to 3 hours.drop heat to less than medium after a boil starts..
Place husks in a pan with hot water and cover.
Boil water remove heat and soak all 6 dried peppers( after seeding and removing stems)untill meat is ready..
Since i dont like stringy meat in my tamales i cut the meat in small peices and 3 or 4 peices at a time place in a ninja blender and chop fine.you can skip this step if you dont mind it..
When meat is done save broth and discard everything else,rip apart roast and place in a pan or see step 5..
In a blender place now soft seedless peppers,1 1/2 cups of roast broth,2 cloves of garlic,2 tsp of salt,1tsp cumin and 1/2 to small onion…blend well and add to meat..
Simmer on the lowest heat stirring often for ten or so minutes.cut heat and leave covered.sprinkle more cumin and salt to taste if you like..
In a big bowl add 4 cups masa, 2 tsp salt, 1 tblsp of baking powder.start to mix in about 3 cups of the beef broth( you want it wet but not soupy..
Now mix in 1 cup of lard…use an electric beater if available….cover so as not to dry out..
Take a now soft husk,rough side down and spread a thin coat of masa from end to end sidways about a little past half way down.place in meat and roll…flipping end up to be tied….repeat.
Place water in steamer,add tamales open end up, cover and steam for 1 1/2 hours..

Spread two or three tablespoons on tamale dough onto corn husk and flatten out with your fingers or a well lubricated spoon, sprinkle some queso fresco onto the middle of the dough and then add two or three tablespoons of bean and beef mix.

Wrap tamale tightly and fold then ends over.

Brisket is the best cut of beef to use in tamales.

When slow-cooked, it falls apart and melts in your mouth.. . which is already the beauty of tamales, right?

Cut the brisket into chunks (preferably large).