Description
These Beef Tamales with Red Sauce are bursting with flavor and crafted for comfort. With tender shredded beef and a rich, smoky sauce, they’re perfect for gatherings or a cozy family dinner.
Ingredients
Scale
- 6 lbs beef chuck roast
- 1 large onion
- 8 cloves garlic
- 3 bay leaves
- 2 avocado leaves (optional)
- 2 mexican avocado leaves (optional)
- 1 tablespoon peppercorns
- 1 tablespoon sea salt
- 10 cups water
- 5 hatch chiles
- 5 guajillo chiles
- 5 ancho chiles
- 3 cups beef broth (from cooked chuck roast)
- 1 tablespoon lard
- 1 lb lard
- 6 cups masa harina
- 1 tablespoon sea salt
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon cumin powder
- 8 ounces corn husks
Instructions
- In a large stock pot, add beef chuck roast, quartered onion, garlic cloves, bay leaves, optional avocado leaves, peppercorns, and salt. Pour in water to cover and bring to a boil. Cover and simmer for 3 hours or until the beef is tender and can be easily shredded. Add more water if necessary.
- After cooking, shred the beef with two forks and place it into a bowl. Strain the broth through a fine-mesh strainer and set aside. Discard the remaining solids. Soak corn husks in warm water for at least 30 minutes.
- Prepare the dried chiles by removing stems and seeds. Toast them in a hot cast-iron skillet until aromatic. Tear or cut into pieces and immerse in hot broth in a sealed jar to soften. Once cooled, blend until smooth and strain for a silky texture.
- In a large pan, melt 1 tablespoon of lard and sauté 2 cups of the prepared chile sauce over medium heat for a few minutes. Add the shredded beef and mix well. If too dry, incorporate some beef broth while reserving at least 3 cups for masa.
- In a stand mixer, whip 1 lb of lard until light and fluffy, about 5 minutes.
- In a large bowl, mix masa harina, salt, baking powder, garlic powder, onion powder, and cumin together. With the mixer on low, gradually add in the masa mixture, 3 cups of beef broth, and 1 cup of chile sauce until fully blended. Change to a paddle attachment and mix until light and fluffy; a pinch of masa should float in a cup of water.
- Shake excess water from the corn husks and lay them smooth side up. Place about 2 tablespoons of masa on the wider end of each husk, leaving a ½ to 1-inch border. Add 1 to 2 tablespoons of the shredded beef filling along the center.
- Fold one side of the husk over the filling and bring the other side across to seal. Fold up the bottom end toward the center, then use a thin strip from another husk to tie it together. Repeat this process until all filling is used.
- Prepare a pot with a steamer basket filled with a few cups of water just below the basket level. Place about 20 tamales filling-side up, covering with extra corn husks. Bring to a boil, then reduce heat and steam covered for one hour. Let sit for 15 minutes before serving.
Notes
Ensure the masa mixture is light; this guarantees fluffy tamales.
Soaking the corn husks helps in easy wrapping of the tamales.
Nutrition
- Serving Size: 1 tamale
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg