Are you ready to embark on a culinary adventure? Let's create some authentic, delicious Mexican beef tamales! This recipe takes you step-by-step through the process, making this seemingly daunting dish surprisingly achievable, even for beginner cooks. Get ready to impress your friends and family with these flavorful, homemade tamales – a guaranteed crowd-pleaser for any occasion. This easy recipe makes a fantastic healthy meal, perfect for a quick dinner or a special gathering.
Ingredients:
For the Beef Filling:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
For the Masa:
- 4 cups Maseca brand corn masa harina (or your preferred brand)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups warm water or chicken broth (for extra flavor)
- 1 cup lard or vegetable shortening (for richness, can substitute with oil for a healthier option)
For Assembly:
- 2 dozen dried corn husks (soaked in hot water for at least 30 minutes)
- Cooking twine or kitchen string
Instructions:
Preparing the Beef Filling:
- In a large pot or Dutch oven, brown the beef cubes over medium-high heat. Remove the beef and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Return the beef to the pot. Add the crushed tomatoes, tomato sauce, beef broth, chili powder, cumin, oregano, salt, pepper, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 ½ - 2 hours, or until the beef is very tender. Remove the bay leaf before serving. Shred the beef with two forks.
Preparing the Masa:
- In a large bowl, whisk together the masa harina, baking powder, and salt.
- Gradually add the warm water or broth to the dry ingredients, mixing with a wooden spoon or electric mixer until a smooth, creamy dough forms. The consistency should be similar to thick pancake batter.
- Stir in the lard or shortening (or oil) until well combined.
Assembling and Cooking the Tamales:
- Lay a corn husk flat, with the wider end facing you. Spread about 2-3 tablespoons of the masa dough evenly across the center of the husk, leaving about an inch of space on either side.
- Add approximately 2 tablespoons of the shredded beef filling onto the masa.
- Fold the sides of the husk inward, then fold the wider end over the filling, creating a packet. Secure the tamale tightly with kitchen string.
- Repeat with the remaining husks, masa, and beef filling.
- Place the tamales standing upright in a large steamer basket or pot with a steamer insert. Add about an inch of water to the bottom of the pot.
- Cover and steam for approximately 1 ½ - 2 hours, or until the masa is cooked through and easily peels away from the husk.
Tips for Perfect Tamales:
- Soaking the corn husks is crucial for flexibility.
- Don’t overfill the tamales; this can cause them to burst during steaming.
- Check the water level in the steamer periodically and add more as needed to prevent burning.
- If you find the masa too thick, add a little more water; if too thin, add more masa harina.
Variations:
- Chicken Tamales: Substitute shredded chicken for the beef.
- Pork Tamales: Use shredded pork instead of beef.
- Vegetarian Tamales: Use a mixture of beans, corn, and vegetables for a delicious vegetarian option.
Nutritional Information (per tamale, approximate):
- Calories: Approximately 250-300
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 30-40g
These values will vary depending on the ingredients used and portion size.
Enjoy your homemade Mexican beef tamales! They are perfect served with your favorite salsa, guacamole, and sour cream. This delicious recipe is sure to become a staple in your home cooking repertoire. Happy cooking!