Beef Tamales Recipe

Introduction

Beef tamales, a staple of Mexican cuisine, are savory bundles of seasoned meat encased in a corn-based dough, steamed to tender perfection. With roots stretching back to pre-Columbian Mesoamerica, tamales have evolved into a beloved comfort food enjoyed worldwide. The beef tamales recipe offers a hearty and satisfying meal, perfect for family gatherings, holidays, or simply a flavorful weeknight dinner. Its enduring popularity lies in its versatility and rich, comforting flavors.

Ingredients

For the Beef Filling:

2 lbs Beef chuck roast, cut into 2-inch pieces
1 large Onion, chopped
4 cloves Garlic, minced
2-3 dried Ancho chiles, stemmed, seeded, and deveined
2-3 dried Guajillo chiles, stemmed, seeded, and deveined
1 teaspoon Cumin
1 teaspoon Oregano
teaspoon Ground cloves
2 cups Beef broth
Salt and pepper to taste
2 tablespoons Vegetable oil

For the Masa:

4 cups Masa harina (corn flour for tamales)
2 cups Warm beef broth (from the filling or store-bought)
1 cup Lard or vegetable shortening, softened
1 teaspoon Baking powder
1 teaspoon Salt

Other:

Corn husks, soaked in hot water for at least 30 minutes to soften

Substitutions:

Beef: Pork shoulder or chicken thighs can be substituted for beef.
Lard: Vegetable shortening or softened butter can be used instead of lard in the masa.
Chile peppers: Canned chipotle peppers in adobo sauce can be used for a smoky flavor.

Preparation Steps

Preparing the Chiles: Rehydrate the dried ancho and guajillo chiles by placing them in a saucepan with water. Bring to a simmer and cook for about 10-15 minutes, or until softened. Remove from heat and let cool slightly. Once cooled, transfer the chiles and a cup of the soaking liquid to a blender. Blend until smooth. Strain the chile sauce through a fine-mesh sieve to remove any seeds or skins. This step is crucial for a smoother texture. Preparing the Beef: Season the beef chuck with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides. Remove the beef and set aside. Sauting Aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Combining Ingredients: Return the browned beef to the pot. Pour the strained chile sauce and beef broth over the beef. Add cumin, oregano, and ground cloves. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is very tender and easily shreds. Shredding the Beef: Remove the beef from the pot and shred it with two forks. Return the shredded beef to the sauce and mix well. Taste and adjust seasoning if needed. Let the beef mixture cool slightly before assembling the tamales. Preparing the Masa: In a large bowl, combine the masa harina, warm beef broth, softened lard (or shortening), baking powder, and salt. Mix well until a smooth dough forms. The dough should be slightly moist but not sticky. If the dough is too dry, add a little more broth, one tablespoon at a time. If the dough is too wet, add a little more masa harina. Beat the masa with an electric mixer for about 5 minutes to incorporate air and create a lighter texture.

Cooking Instructions

Assembling the Tamales: Lay a softened corn husk on a flat surface. Spread about 2-3 tablespoons of masa onto the husk, leaving a border around the edges. Spoon about 2 tablespoons of the beef filling onto the center of the masa. Fold one side of the husk over the filling, then fold the other side over, creating a sealed packet. Fold up the bottom of the husk. If the husk is too short to fold the bottom up, that is okay. Steaming the Tamales: Place a steamer basket inside a large pot. Add water to the pot, ensuring that the water level is below the steamer basket. Arrange the assembled tamales vertically in the steamer basket, with the open ends facing up. This allows steam to circulate properly. Cover the pot tightly with a lid. Cooking Time: Bring the water to a boil, then reduce heat to medium-low and steam the tamales for 1.5 to 2 hours. Check the water level periodically and add more water if needed. The tamales are done when the masa pulls away easily from the corn husk. A good indication is that they will be firm to the touch. Resting the Tamales: Once cooked, turn off the heat and let the tamales rest in the pot for about 10-15 minutes before serving. This helps them set and prevents them from being too sticky.

Serving Suggestions

Serve the beef tamales hot, straight from the steamer. They can be accompanied by a variety of toppings and side dishes. Traditional accompaniments:

Salsa roja (red salsa)
Salsa verde (green salsa)
Sour cream or Mexican crema
Queso fresco (fresh cheese)

Side dishes:

Mexican rice
Refried beans
Guacamole
A simple green salad

Garnishes:

Chopped cilantro
Diced onion
Lime wedges

For a festive presentation, arrange the tamales on a platter and garnish with fresh cilantro and lime wedges. Consider serving with a selection of salsas for guests to customize their tamales to their liking.

Tips and Common Mistakes

Tips:

Soaking the corn husks in hot water is essential for making them pliable and easy to work with.
Beating the masa with an electric mixer incorporates air, resulting in a lighter, fluffier tamale.
Ensure the water level in the steamer is always below the steamer basket to prevent the tamales from becoming soggy.
Let the tamales rest in the pot after cooking to allow them to set properly.

Common Mistakes:

Using masa harina that is not specifically made for tamales can result in a dry, crumbly texture.
Adding too much water to the masa can make the tamales sticky.
Overfilling the tamales can make them difficult to close and steam evenly.
Not steaming the tamales long enough can result in undercooked masa.
Forgetting to add salt to the masa can result in bland-tasting tamales.

Troubleshooting:

If tamales are too dry: Add more moisture to the masa by gently sprinkling water and mixing.
If tamales are too soggy: Ensure the steamer is not overfilled, allowing steam to fully circulate and cook.

Explore More Cooking Guides

Mastering the beef tamales recipe opens the door to a world of authentic Mexican flavors, providing a rewarding cooking experience and a delightful meal for any occasion. Its rich history, combined with the customizable nature of the filling and toppings, makes it a versatile dish that can be tailored to individual preferences. With the knowledge of preparing this classic dish, a world of savory options opens up. Try it at home and explore more cooking guides at foodrecipestory.com for a culinary journey filled with delicious and exciting recipes!