Homemade Beef Tamales

Name: Homemade Beef Tamales
Prep time: 35 min
Cook time: 570 min
Total time: 695 min
Yield: 40 servings
Cuisine: Mexican,Latin,South American
Ingredients: 1 tablespoon cooking oil; 3 pounds chuck roast; 1/2 teaspoon annatto paste, optional; 3 tablespoons chili powder; 2 tablespoons dried oregano; 1 tablespoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon cocoa powder; 1 teaspoon salt; 1 (4-ounce) can chopped green chiles; 1 onion, chopped into 1/4 inch pieces; 1/4 cup all-purpose flour; 1 cup water or beef broth; 50 corn husks; 6 cups masa harina; 5 cups warm water or low-sodium chicken broth; 3 tablespoons chili powder; 3 tablespoons onion powder; 2 tablespoons ground cumin; 2 teaspoons salt; 2 cups lard or vegetable shortening

Succulent slow-roasted shredded beef tamales are prepared with masa dough, wrapped in corn husks, and steamed to perfection.

⭐ 3.9 (46 reviews) Prep: 35 minCook: 570 minTotal: 695 minYields: 40 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Mexican Latin South American

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Instructions

Brown the roast in a large saucepan with cooking oil over medium-high heat for 2-3 minutes per side.
Transfer the browned roast to a slow cooker, smear with annatto paste if desired, and sprinkle with chili powder, oregano, cumin, garlic powder, cocoa powder, and salt.
Add chopped green chiles and onion to the slow cooker, then whisk flour with water or beef broth and pour into the pot.
Cook the beef filling on low for 7-8 hours until fork-tender, then remove any large fat chunks, shred the beef, and mix it thoroughly with the sauce; set aside.
Rinse corn husks, then submerge the larger pieces in warm water for 30-60 minutes, using a heavy item to keep them submerged.
Pat the softened husks dry and store them covered with a wet towel or in a plastic bag; cut 1/4-inch strips from the smaller husks for tying.
Combine masa with warm water or broth and let sit for 20 minutes to soften.
Use an electric mixer to blend the masa mixture, gradually incorporating chili powder, onion powder, cumin, and salt until a dough forms.
In a separate bowl, whip lard until fluffy for about 3 minutes, then gradually add it to the dough, mixing until thoroughly combined to a peanut butter-like consistency, adjusting with water or masa harina as needed.
Lay a corn husk flat with the narrow end at the bottom, then spread about 2 tablespoons of dough onto the top part, leaving 4 inches clear from the narrow end, 2 inches from the broad end, and space on the sides.
Place a couple of spoonfuls of beef filling down the center of the dough, ensuring at least an inch of dough surrounds it.
Bring the husk sides together so the dough edges meet, then fold the husk to one side and around the back to enclose.
Flip the tamale, fold the broad end down, and then fold the narrow end up over the top fold; secure with the reserved husk strips.
Start boiling water in a steamer pot, ensuring the water level is below the tamale rack.
Arrange the assembled tamales upright in the steamer, cover tightly, and steam for 60-90 minutes, testing for doneness when the dough easily separates from the husk.
Allow the tamales to cool for 1 hour inside the steamer to firm the dough before serving.

Nutritional Info (per serving)

Calories: 251 kcal

Carbohydrate: 16 g

Cholesterol: 38 mg

Fiber: 2 g

Protein: 10 g

Saturated Fat: 6 g

Sodium: 223 mg

Sugar: 1 g

Fat: 17 g

Unsaturated Fat: 0 g