A traditional Mexican dish, beef tamales are made with a flavorful beef filling encased in a soft, corn-based dough, wrapped in corn husks and steamed to perfection.
Preparation time
1h
Cooking time
3h
Ingredients
20 Servings
- 500 ml beef broth
- 1 kg beef chuck roast
- 2 tbsp chili powder
- 20 corn husks
- 1 tsp cumin
- 1 tsp garlic powder
- 200 g lard
- 500 g masa harina
- 1 tsp salt
- 200 ml water
Directions
Step 1
Soak the corn husks in warm water for 30 minutes to soften them.
Step 2
In a large pot, cook the beef chuck roast with salt and water until tender, about 2 hours. Shred the beef and set aside.
Step 3
In a large bowl, mix the masa harina with the beef broth until well combined.
Step 4
In a separate bowl, beat the lard until fluffy, then add it to the masa mixture along with the chili powder, cumin, garlic powder, and salt. Mix until smooth.
Step 5
Spread a thin layer of the masa mixture onto each corn husk.
Step 6
Place a spoonful of shredded beef in the center of each husk.
Step 7
Fold the sides of the husk in, then fold the bottom up and the top down to secure the tamale.
Step 8
Place the tamales upright in a steamer and steam for 1 hour until the masa is firm and cooked through.
Step 9
Let the tamales rest for a few minutes before serving.