Red chile beef tamales
Cooking Con Claudia · ♥ 5.3K likes · 127.3K views · 7 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup salt
- 1 whole onion
- 1 head garlic
- 5 whole bay leaves
- 15 whole tomatillos
- 12 cloves garlic cloves
- 1½ tsp cumin seeds
- 5 tsp salt
- 5–6 cup broth
- 24 oz lard or shortening
- 1 tbsp salt
- water
- chuck tender roast
- chuck pot roast
- 2 lb short ribs
Bring water to a boil; add salt and the meat (chuck tender roast, chuck pot roast and two pounds of short ribs), cut into large chunks.
Add onion, garlic and bay leaves; cover, reduce to medium-low and cook 1 1/2 hours, until the meat is tender.
Remove the meat; discard the garlic head and onion; strain the broth and keep it for the masa.
- chile pods
Put the cleaned chile pods and tomatillos in a pot, cover with water and bring to a boil over high heat.
Transfer to a blender with garlic cloves, cumin seeds, salt and broth; blend smooth with the lid vent open and covered with a towel.
- oil
Heat a little oil in a pan over medium-high heat; add the sauce and bring to a simmer. Taste for salt. Reserve some sauce for the masa if wanted.
Reduce to medium-low, add the meat and simmer 12 minutes. Turn off and cool to room temperature.
Cream the lard or shortening in a large container about 5 minutes, until creamy.
- 1 bag instant corn masa for tamales
- 16 cup broth
Add the masa and salt, then slowly add the hot broth, mixing until no dry masa remains.
Float test: a piece of masa dropped in a cup of water should float; if not, add a little more water or broth and keep mixing.
- corn husk
Drain the corn husks (soaked overnight). Spread masa on the smooth side, place filling in the center, fold one side over, overlap the other, and bend the tail.
Arrange the tamales in a steamer pot, cover with extra husks and a kitchen towel, and put the lid on.