Welcome to Simply Mamá Cooks KZfaq Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
Today I am making easy, delicious moist and tender beef tamales. I make these tamales year round, but I love to make them for my family during the holidays.
#tamales #easyrecipes #simplymamacooks
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⭐️PORK TAMALES RECIPE
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🌶CHILES
Ancho Chiles
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Pasilla Chiles
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Guajillo Chiles
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⭐️Little GOLD POT from video
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🌽CORN HUSKS
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STEAMER POT
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INGREDIENTS
4 1/2 to 5 cups (1 L to 1.2 L ) beef broth or water
4 lbs (1.81 kg) boneless chuck roast beef
1 small onion
3 to 4 cloves garlic
1 beef bouillon cube (or 2 tsp salt)
1 dried bay leaf
8 dried guajillo chiles (stems and seeds removed)
2 dried Pasilla chiles (stems and seeds removed)
2 dried ancho chiles (stems and seeds removed)
2 cloves garlic
4 cups (475 g) instant corn flour (I used Maseca brand)
2 1/2 tsp baking powder
1 1/4 cup (275 g) lard or shortening
salt to taste
2 Tbsp oil (to simmer puree)
35 to 40 corn husks
12 to 16 quart steamer pot
INSTRUCTIONS
*Note: Use the method of your choice to cook beef until tender
-In a 4.5 crock pot add beef, bouillon cube, dried bay leaf, onion, garlic, 2 cup water, cover with lid, set to high and cook for 6 hours or until beef is tender
- Once beef is cooked, remove onion, set aside and reserve
- Remove beef from crock pot, shred or chop to desired texture
- Strain out any liquid from crock pot and reserve
CHILE PUREE
- remove stems, seeds and rinse the dried chiles
- place in a small pot, cover with water, bring to a boil, remove from heat and steep until soft and pliable
- Once chiles are soft, remove from boiling liquid and place in to a blender along with 1 2/3 cup of beef broth or water, 2 cloves of garlic, reserved onion from crock pot and puree well
- Strain puree for any bits that did not puree
- Reserve 1/3 cup of chile puree to add to masa dough
MEAT FILLING
- In a preheated skillet add 2 Tbsp oil, strained chili puree, salt to taste and simmer for 3 minutes over a medium heat
- Now add chopped beef to simmering chili puree and continue to combine and simmer for another 3 to 5 minutes
- Now set aside until ready to assemble tamales
MASA PREPARATION
- In a large bowl add instant corn flour, baking powder, salt to taste and combine well
- Now add lard or shortening, 1/3 cup of chile puree and combine well
- Next start by adding 2 cups of warm beef broth or water and mix well
- Now add an additional 1 to 1 1/2 cups of broth or water until masa dough is the texture of play dough and can squeeze through your fingers easily
NOTE: Keep extra warm water or broth on the sided just in case masa dough starts to dry out
TAMAL ASSEMBLY
- Take your softened presoaked corn husk and spread from the center 3 to 4 Tbsp of masa dough on the corn husk leaving a one inch space from the top of the husk
- Next add meat filling and enclose the tamal
- Now fold the bottom part of the husk up and continue the process
COOK TAMALES
- In a 16 quart steamer pot add 2 1/4 liters of water to the pot then place the steamer plate in
- Place a small heat proof ceramic or stone bowl upside down in the center and start stacking all of your tamales around the bowl
*NOTE: the cook time will vary depending how tightly you pack the pot
- Now place extra corn husks on top to cover tamales, a cloth and cover with the lid
- Bring the water to a boil first, lower the heat to a medium heat and cook for 1 hour to 1 hour and a half or once a tamal comes out easily from the corn husk
- Remove all the tamales from the pot and allow to set for at least 20 minutes then serve
- This recipe makes at least 30 tamales
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