How to Make Beef Tamales

By eHow Food & Drink Editor

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These tamales are a Christmas tradition in many Hispanic households. Makes 12 tamales.

Instructions

Difficulty: Moderate

Things You’ll Need:

  • Groceries
  • Bamboo Steamers
  • Electric Mixer
  • Food Processors
  • Large Pots
  • Saucepans
  • Steamer Sets
  • 2 tbsp. all-purpose flour
  • 6 dried Anaheim chiles - stemmed and seeded
  • 1 bay leaf
  • 1 1/4 lb. beef chuck roast - in one piece
  • 1 tbsp. canola oil
  • 1/2 lb. dried corn husks
  • 1 garlic clove - peeled
  • 1/8 tsp. garlic powder
  • 1/3 lb. lard - chilled
  • 1 1/2 lbs. fresh corn masa or 1 1/2 cups masa harina de maiz
  • 1/2 onion - peeled
  • 1 tsp. dried oregano
  • 1 3/4 tsp. salt - plus more if desired

Preparing the Corn Husks and the Masa

Step1
Bring a large pot of water to a boil. Turn off the heat, add the corn husks to the pot and weight them with a plate so they are completely submerged. Let the corn husks soak for one hour.
Step2
If using fresh, store-bought masa, cream the lard and 3/4 teaspoon salt in an electric mixer until light and fluffy. Add masa and roughly 1/3 to 1/2 cup water gradually to the mixer until all the masa is used.
Step3
Whip the masa until fairly light and fluffy. Test the masa by taking a small ball of masa and placing it in a glass of water. If the masa floats, it is ready. If it sinks, it needs more water whipped in. If adding more water, do so in very small increments.
Step4
If using dried masa harina de maiz, cream the lard and salt and add the masa harina and one cup of the beef cooking liquid (from the next section) slowly. Whip until the masa is light and fluffy. Test as above, by dropping a ball of masa into a glass of water.

Preparing the Beef

Step1
Put the beef and 1 1/2 quarts water in a large pot. Bring to a boil and skim any gray foam that comes to the surface.
Step2
Let boil for two minutes and then add 1/2 tsp. salt, onion, bay leaf, and oregano. Simmer, covered, over medium heat for an hour or until the beef is tender.
Step3
While the beef is cooking, add the chiles to a pot with one quart of water and bring to a boil. Turn off the heat and let soak for 20 minutes.
Step4
Drain the chiles, reserving the soaking water. Puree the chiles in a food processor with the clove of garlic. Slowly add one cup of the soaking liquid to the puree.
Step5
Heat the canola oil in a saucepan over medium heat. Add the flour to the pan while rapidly stirring.
Step6
Allow flour to cook for 3 or 4 minutes. Add the chile puree, garlic powder and 1/2 teaspoon salt, stir, and cook for 15 minutes.
Step7
When the beef is done, remove from the pot and shred with two forks into thin strands. Strain the cooking liquid and use for the masa (if you're using dried masa harina de maiz).
Step8
Add the beef to the chile sauce and simmer for 15 minutes. Taste for seasoning and add more salt if desired.
Step9
Remove from heat and keep warm.

Making the Tamales

Step1
Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.
Step2
Pat the husk dry with a paper towel and place about one heaping tbsp. masa right in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and near the top.
Step3
Leave most of the lower half of the husk uncovered. Place a tbsp. or two of the meat mixture in a vertical line down the center of the masa.
Step4
Fold the sides of the husk toward each other and overlap them a little bit. Fold the empty bottom half of the husk up against the rest of the filled roll.
Step5
Pinch the open top of the husk closed and lay the tamale, flap-side down, in a steamer basket. Repeat with the remaining ingredients and if at all possible, make sure the tops of the tamales are pointed upward in the basket.
Step6
Steam the tamales for 20 to 30 minutes or until the masa seems fairly firm inside the husk.

Tips & Warnings

  • The corn husks should be very pliable; if not, soak them in simmering water until they are soft.
  • You can get fresh masa at Mexican markets. Dried masa harina and corn husks can sometimes be found in supermarkets (depending on where you live); otherwise, try a Mexican market.
  • Dried chiles are sometimes found in the Mexican section of supermarkets and sometimes in the produce section.
  • A bamboo Chinese steamer basket works well for steaming the tamales. Place a ball of tinfoil in the center of the basket and then lean the tamales, top-side up, against the foil.

Comments

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Anonymous

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on 8/8/2006 To make a perfect ending to this meal, accompany the tamales with a fresh homemade salsa made with fresh tomatoes, onions and different types of chiles (depending on how hot you want the salsa). Salsa tastes better fresh and cold, but some prefer it hot. It tastes great both ways!

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eHow Article:  How to Make Beef Tamales

eHow Food & Drink Editor

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Category: Food & Drink

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