Beef Tamales, or Tamales de Res
Beef tamales are amazingly delicious with just the right amount of spicy flavors. Unwrap these tasty Mexican goodies, top with salsa, and enjoy!
Servings: 30
Calories: 298kcal
Ingredients
- For Red Beef Chile Filling:
- 4 tablespoons oil divided
- 3-4 lbs beef shoulder roast
- 2 tbspn salt divided
- 1 ½ tspn pepper divided
- 4-6 cups beef broth
- 4 cloves garlic whole divided
- ¼ onion chopped
- 1 bay leaf
- 1 package guajillo chiles
- 1 teaspoon ground cumin
- For Tamales:
- 30 Corn husks
- 3 ½ cups prepared Masa
- 3 lbs Red Chile Beef filling
- 2 cups hot water
Instructions
- For the Filling:
- Heat 2 tablespoons oil in a large stock pot.
- Season all sides of the beef roast with 1 tablespoon of salt and 1 teaspoon pepper.
- Brown each of the sides of the roast.
- Add the beef broth, 3 garlic cloves, onion, and bay leaf.
- Cover and let simmer for 2 hours
- Remove the beef from pot. Let the meat rest.
- Reserve 2 cups of the beef broth. Discard the rest.
- In the meantime, remove stems and as many seeds as possible from the guajillo chiles.
- Soak guajillo chiles in warm water for 10 minutes, or until pliable.
- Discard the chile water.
- In a blender, add soaked guajillo chiles, 1 garlic clove, cumin, 1 tablespoon salt, ½ teaspoon pepper, and reserved beef broth.
- Blend into a red chile sauce.
- In a large pot, heat 2 tablespoon oil.
- Add the red chile sauce and cook on low heat for 4-5 minutes. Stir occasionally.
- While you’re waiting, shred the beef.
- Remove any extra fat.
- Add beef to the red chili sauce.
- Heat thoroughly. About 30 minutes.
- Set aside.
- For Tamales:
- Soak the corn husks for at least 30 minutes in hot water.
- With a knife or a spoon, spread a thin layer of the masa on the corn husk.
- In the center of the corn husk and in the center of the masa, add the filling.
- Fold the sides in.
- Fold the corner top in.
- Add 2 cups hot water to a steamer.
- Place a few of the corn husks on the bottom of the pot, then add the uncooked tamales. Open side up.
- Steam for 1 ½ hour.
Video
Notes
If the tamales are not done after 1 ½ hour, check the water. Add water if necessary, and let them steam for extra ½ hour.
If they are not done after 2 hours. Turn off the heat, and let them sit in the pot. This will help them harden.
HOW LONG DO TAMALES LAST?
- Tamales last up to 5 days in the fridge.
- Tamales last up to 6 months in the freezer.
- Add the tamales to a steamer, open-side up. Cook for 15 minutes, or until fully cooked.
- For frozen tamales, add the tamales to a steamer, open-side up. Cook for 20-25 minutes. Add more water if necessary
Nutrition
Serving: 130g | Calories: 298kcal | Carbohydrates: 24g | Protein: 13g | Fat: 18g | Saturated Fat: 6.3g | Cholesterol: 42mg | Sodium: 790mg | Potassium: 435mg | Fiber: 4.3g | Sugar: 0.6g