Original Beef Tamales recipe  Share this recipe on FacebookMexican tamales are
packets of corn dough filled with a savory or sweet filling, typically wrapped in softened corn husks or banana leaves. Tamales are typically filled with beef, pork, chicken, chili or beans.
Preparation time: 30 minutes, Cooking time: 160 minutes, Serves: 8
Ingredients 5 lb lean beef, cut in t inch cubes
1 1/2 pts. red chili sauce
6 to 7 lb fresh masa flour
1 1/2 lb lard
1 Tbsp salt
1 bunch of corn husks (oujas)
Directions Cook the meat
Place the beef in a large pot over high heat, cover completely with water and bring to a boil. Season with salt to taste, cover and reduce heat. Simmer for 2 to 3 hours until the meat is soft and tender. It should break apart when pressed with a fork.
Cool the meat and reserve the broth. When meat is cool enough to handle, shred it using you fingers. Place shredded beef in a bowl and stir in the chili sauce. Mix well to combine and set aside.
Prepare the corn husks
While the meat is cooking prepare the corn husks. Soak them in a large pot with warm water
for about 2 hours or until soft. When soft, gently separate them, taking care not to tear them.
Prepare the masa
Mix the masa, lard , salt and enough broth
from cooking the beef to make a smooth paste. Beat the mixture until one teapoon of it will float in a cup of cold water.
Spread a 1/8th to 1/4th of an inch layer of the masa mixture on corn husks. Add a small amount of the cooked beef and roll up. Fold up
the corn husk ends and place on flat surface, folded side down. Repeat with the remaining corn husks, masa mixture and beef.
Steam the tamales for about 1 1/2 hours in a bamboo or other steamer.
Back to Original Beef Tamales recipe
Back to the Original Beef Tamales recipe
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