Recipe: Appetizing Beef tamales

Beef tamales. Beef Tamales. this link is to an external site that may or may not meet accessibility guidelines. Pork is the traditional filling for tamales in New Mexico, but since we use pork in Carne Adovada, we chose beef filling for these tamales. These tamales are filled with succulent slow-roasted shredded beef and masa harina dough; the Tamales are a common and popular food in all Hispanic cultures.

Okay let me start with a disclaimer that this blog post is not about pretty photos. Tamales consist of a tube of dough with a meat filling. Masa Harina is a key Beef Tamales (Tamales de Res) + VIDEO. You can cook Beef tamales using 17 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Beef tamales

1. You need of ListE.
2. It's 3 lb of beef butt roast.
3. It's 1 packages of dried husks.
4. Prepare 10 clove of garlic.
5. Prepare 2 piece of fresh thyme.
6. It's 2 of small onion.
7. It's 2 of dried california peppers.
8. Prepare 2 of dried pasilla peppers.
9. You need 2 of dried ancho peppers.
10. Prepare 1 tsp of cumin(plus seasoning).
11. You need 4 tsp of salt(plus seasoning).
12. It's 1 of black pepper for seasoning.
13. Prepare 1 of fresh jalapeno (optional).
14. It's 2 tbsp of olive or any oil.
15. It's 1 tbsp of baking powder.
16. Prepare 1 packages of string.
17. It's 1 cup of lard.

Beef tamales are amazingly delicious with just the right. Making fresh tamales is a rewarding experience. This is the perfect project to enjoy with the children. Make a mini assembly line and get the whole family involved.

Beef tamales instructions

1. 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..
2. 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..
3. Place husks in a pan with hot water and cover.
4. Boil water remove heat and soak all 6 dried peppers( after seeding and removing stems)untill meat is ready..
5. 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..
6. When meat is done save broth and discard everything else,rip apart roast and place in a pan or see step 5..
7. 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..
8. 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..
9. 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..
10. Now mix in 1 cup of lard...use an electric beater if available....cover so as not to dry out..
11. 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.
12. Place water in steamer,add tamales open end up, cover and steam for 1 1/2 hours..

Home » Recipes » Beef » Beef Tamales, or Tamales de Res + VIDEO. Beef tamales are amazingly delicious with just the right amount of spicy flavors. The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. Keep water in a teapot simmering so that you can refill the pot when necessary.