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Beef Tamales

These beef tamales are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go through all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Course lunch/dinner
Cuisine south american
Servings 36 people
Calories 6350.7 kcal

Equipment

  • 1 Large Pot with Steamer Basket Essential for cooking beef and steaming tamales.
  • 1 Electric Mixer For whipping lard to achieve a light and fluffy masa.
  • 1 Cast-iron skillet Ideal for toasting chiles to deepen their flavor.
  • 1 Large Mixing Bowl For preparing the masa dough.
  • 1 Butcher's Twine For securely tying the assembled tamales.

Ingredients
  

Main

  • 4 pounds boneless chuck roast
  • 4 cloves garlic
  • 3 8 ounce packages dried corn husks
  • 4 dried ancho chiles
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 2 cloves garlic minced
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon white vinegar
  • salt to taste
  • 3 cups lard
  • 1 tablespoon salt
  • 9 cups masa harina

Instructions
 

  • Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
  • Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
  • Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
  • Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
  • Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
  • Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
  • Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.

Notes

Achieving tender, shreddable beef is crucial; maintain a gentle simmer and reserve the flavorful cooking liquid for the masa. Proper toasting of the ancho chiles unlocks their smoky depth – watch carefully to avoid burning. For the masa, beat the lard until truly fluffy before adding masa harina, then gradually incorporate the reserved liquid until it resembles soft cookie dough. This ensures a light, pliable texture. When assembling, spread a thin, even layer of masa and a moderate amount of filling to allow for thorough cooking. Securely tie each tamale, but avoid overtightening. During steaming, consistently monitor the water level to prevent the pot from drying out, ensuring evenly cooked tamales.