How To Make Authentic Beef Tamales Like A Pro

Tamales, a staple of Mexican cuisine, are a testament to the country’s rich culinary heritage. These savory parcels of corn dough, filled with a variety of ingredients, have been enjoyed for centuries. In this comprehensive guide, we will delve into the art of making authentic beef tamales, ensuring that you create a dish that captures the true flavors and traditions of Mexico.

Ingredients for the Corn Dough:

• 3 cups masa harina (corn flour)
• 1 1/2 cups warm water
• 1/2 cup vegetable shortening
• 1 teaspoon salt

Ingredients for the Beef Filling:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes and green chilies, undrained
• 1 (10 ounce) can tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Ingredients for the Salsa:

• 1 pound tomatoes, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and chopped (optional)
• 1/2 cup cilantro, chopped
• 1 teaspoon lime juice
• Salt and pepper to taste

Instructions:

Making the Corn Dough:

1. In a large bowl, combine the masa harina, warm water, vegetable shortening, and salt.
2. Mix well until the dough forms a ball.
3. Cover the dough and let it rest for at least 30 minutes.

Making the Beef Filling:

1. In a large skillet, brown the ground beef over medium heat.
2. Add the onion, garlic, diced tomatoes and green chilies, tomato sauce, chili powder, cumin, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.

Making the Salsa:

1. In a blender or food processor, combine the tomatoes, onion, garlic, jalapeño pepper (if using), cilantro, lime juice, salt, and pepper.
2. Blend until smooth.

Assembling the Tamales:

1. Divide the corn dough into 12 equal portions.
2. On a lightly floured surface, flatten each portion into a 6-inch circle.
3. Place about 1/4 cup of the beef filling in the center of each circle.
4. Fold the dough over the filling and pinch the edges to seal.
5. Place the tamales in a steamer basket lined with corn husks.
6. Steam for 45-60 minutes, or until the dough is cooked through.

Serving the Tamales:

1. Serve the tamales hot with your favorite salsa.
2. Optional toppings include shredded cheese, sour cream, or guacamole.

Tips for Success:

• For a richer flavor, use lard instead of vegetable shortening in the corn dough.
• If you don’t have a steamer basket, you can use a colander placed over a pot of boiling water.
• To prevent the tamales from sticking, soak the corn husks in warm water for at least 30 minutes before using.
• Tamales can be made ahead of time and reheated in the microwave or steamer.

Variations:

• Pork Tamales: Replace the ground beef with ground pork.
• Chicken Tamales: Replace the ground beef with cooked and shredded chicken.
• Vegetable Tamales: Omit the meat and fill the tamales with a mixture of vegetables, such as bell peppers, onions, and corn.

Health Benefits of Tamales:

• High in fiber: Tamales are made with corn, which is a good source of fiber, which can help regulate digestion and promote a feeling of fullness.
• Rich in protein: The meat in tamales provides a good source of protein, which is essential for building and repairing tissues.
• Good source of vitamins and minerals: Tamales are also a good source of vitamins and minerals, such as potassium, vitamin C, and folate.

FAQ:

Q: Can I use other types of meat in my tamales?
A: Yes, you can use any type of ground meat, such as pork, chicken, or turkey.

Q: How can I make my tamales spicy?
A: Add more chili powder or jalapeño pepper to the beef filling to increase the heat.

Q: How long can I store tamales?
A: Tamales can be stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Q: Can I make tamales without a steamer?
A: Yes, you can use a colander placed over a pot of boiling water as a makeshift steamer.

Q: Why are my tamales dry?
A: Make sure to use enough water when making the corn dough and to steam the tamales for the full amount of time.