Rosca de tamal with beef chile colorado filling
Cooking Con Claudia · ♥ 8.9K likes · 158.9K views · 8 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole chile ancho
- 12 whole new Mexico chile pods
- 1 tsp cumin
- 1½ tsp oregano
- 3 lb chuck tender roast
- salt
- pepper corns
- onion
- garlic
- bay leaf
- water
Cut the roast into large chunks and put in the pressure cooker with salt, peppercorns, onion, garlic and bay leaf; cover with water and pressure cook on high for 50 minutes.
Pressure cooking the beef
Remove the tender meat and discard the bay leaf, onion and garlic; set the meat aside to shred.
- 3 cup broth
Transfer the softened chiles to the blender; strain the broth. Add a piece of onion, garlic cloves, cumin, oregano and three cups of broth and blend smooth.
- oil
On the saute setting, heat a little oil and add the sauce, straining if needed; rinse the blender with a little more broth into the pot and bring to a simmer. Taste and adjust.
- ½ cup reserved sauce
Reserve half a cup of the sauce. Add the meat, mix and cook 10 minutes; cool the filling.
- 2 tsp baking powder
- 4 cup maseca for tamales
- 6 cup beef broth
Add the baking powder and salt, then alternate the maseca and broth until all four cups of maseca and six cups of broth are in.
Float test: a bit of masa dropped in a cup of water should float. Rest the masa 20 minutes.
Spread half the masa evenly in a lightly greased bundt pan and push some to the sides with a spatula to make a channel.
- corn husk
Spread the filling evenly, top with the rest of the masa, cover with pre-soaked corn husks soft side down, then cover with foil.
Layering the bundt pan
Set the pan over a pot on the stove, fully covered, over medium heat and steam for 55 minutes; check that it is done.
Turn off and rest 15 to 20 minutes, then flip out onto a cutting board or serving plate.