Hello & Welcome❣️In today’s recipe we will be showing you how to make the best authentic Mexican homemade red beef tamales. It’s our pleasure to shorten this amazing recipe for you. Thank you all for embracing our family recipe and gifting us over 3 Million Views, we are grateful! Lots of love Stephanie, and Cloud 💕
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The BEST BIRRIA RECIPE- • The BEST Birria de Res...
How to Make THE BEST AUTHENTIC MEXICAN HOMEMADE RED BEEF TAMALES RECIPE
• How to Make THE BEST A...
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Steam your tamales 30 to 45 Minutes
The recipe is good for 2 Dozen of tamales
Ingredients
A happy and loving attitude 🥰
24 to 26 Corn Husks
*Corn Husks / Hoja Enchochada - 45 min to 1 hour
Enough water warm water to cover and soak leaves
Shredded Beef filling
Enough water to cover your Beef
18 to 20- Chiles Guajillos (Make sure to take the seeds out) Generally, Guajillo is not spicy, it's to add flavor.
4- Pounds of Chuck Roast / Diezmillo en trozo or you can use your choice of tender juicy beef
1- Tablespoon of Chicken Bouillon Or Salt to taste ( add as needed, remember to start small)
1/2- Large White/ Yellow Onion or (2 Medium Onion)
1- Whole Garlic
*Remember to set aside:
Blend chiles and garlic with 3 to 4 cups of beef broth (we will need the mix to pour into the shredded beef pot)
*Save 1 1/4 cup of the Chile blend will need it to season the masa
Cook time for the beef: 2 1/2 hours or until tender
*Make sure to shred the beef as soon as it's cooked. If you leave it for later and it gets cold and difficult to shred.
*Your beef filling is now ready to be used or you can refrigerate the filling and continue the next day. Just make sure to warm (not boil) it up before you begin to fill your tamales.
*The filling will keep in the refrigerator 3-5 Days (Do not add the onions when refrigerating or to the filling)
*If freezing, please ensure the filling has cooled to room temperature before freezing.
*The filling will last 3-4 months in the freezer
*Make sure you have enough broth in the sauce to keep the shredded beef from drying through the process.
Red Chile Masa
2-Pounds of unprepared masa/ Masa para Tamales
1- Cup Lard or Shortening
1-Cup Red Chile Sauce (adjust as needed)
*adjust chicken bouillon or salt to taste
Filling ingredients
Red Chile shredded beef
1-Anaheim Pepper
1-Potato
24- Green Olives (I recommend pitted if little ones will be eating tamales)
*Slice potato and Anaheim pepper thin so it doesn’t poke out of your tamales
--How to prep your pot for steaming tamales
Spreading and filing tamales begins at *The amount of Red Chile Masa in your tamales will vary on the corn husk. 4 Tablespoons is a good start and adjust as needed
Please come back and let me know how this recipe turns out for you.
How to make Authentic Corn Tamales www.youtube.com/watch?v=Moqvq...
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