Beef Tamales Recipe
Beef Tamales Recipe is really a delicious recipe. It about 6 hours totally to arrange this dish. You can add some rice by it. Of course , if you don’t like rice then bread also acceptable. Try yourself and let me know if you like Beef Tamales Recipe.
Ingredients:
beef stock 1 cup
cloves garlic, minced 2
salt to taste
dried ancho chills 4
chopped fresh oregano 2 teaspoons
boneless chuck roast 4 pounds
ground cumin 1 teaspoon
white vinegar 1 teaspoon
dried corn husks 3 (8 ounce) packages
masaharina 9 cups
all-purpose flour 2 tablespoons
lard 3 cups
cloves garlic 4
cayenne pepper flakes 1 teaspoon
cumin seeds 1 teaspoon
oil 2 tablespoons
Directions:
• Take a large pot.
• Place garlic and beef from it.
• Cover those with cold water.
• Now bring a overboil high heat.
• Still heating until water boils.
• And then reduce heat to your simmer and cover the pot.
• Let simmer for three to four hours or until beef is tender and shreds.
• When it’s done then removes beef from pot.
• Reserving 5-6 cups cooking liquid and discarding garlic.
• Allow meat for cooling slightly and shred finely with forks.
• In this time place corn husks in a very large container or pot.
• And then cover with warm water.
• Allow to soak for 2 or 3 hours.
• You may want to burthen by having an inverted plate or possibly a heavy can.
• Bring an iron skillet.
• Now toast anchochills within it.
• Allow them to cool and take away stems and seeds.
• Crumble and grind inside a clean coffee mill or using a mortar and pestle.
• Heat oil in the large skillet.
• Mix flour and allow it to brown.
• Pour in a very cup beef broth and stir until smooth.
• Now mix cumin seeds, ground chills, ground cumin, oregano, minced garlic, tabasco flakes, salt and vinegar.
• Stir shredded beef into skillet and pay for it.
• Now ought to simmer 45 to 50 minutes.
• Now you might need a large mixing bowl.
• Place lard and slat inside it.
• Now bring an electrical mixer.
• Whip using this type of mixer on high-speed.
• Keep mixing until fluffy.
• We should instead mix masaharina and beat at low speed.
• Now pour in reserved cooking liquid a bit each time until mixture could be the consistency of soft cookie dough.
• Now drain water from corn husks.
• One by one, flatten each husk, while using the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the superior 2/3 with the husk.
• Spread about 1 tablespoon of meat mixture down the middle of the masa.
• Roll the corn husk starting at among the long sides.
• Fold the narrow end from the husk onto the rolled tamale and tie which has a bit of butchers' twine.
• Place tamales in a steamer basket.
• Steam over boiling water for 60 minutes, until masa is firm and holds its shape.
• Ensure steamer doesn't run out of water.
• Serve immediately, allowing each one to unwrap their unique tamales.
• Allow any leftovers (still in husks) to cool, uncovered, inside the refrigerator.
