Tamales Recipe

ALTERNATIVES

1. 1

   Hydrate husks

   Place the dried corn husks in a large bowl and cover with warm water. Let soak for 20-30 minutes until pliable, then drain and pat dry.

2. 2

   Brown the beef

   Season the beef chuck with a pinch of salt and pepper. In a heavy pot, heat olive oil over medium-high heat and brown the beef in batches until well crusted on all sides.

3. 3

   Sauté aromatics

   In the same pot, add chopped onion and minced garlic; sauté until translucent and fragrant.

4. 4

   Build the red chili sauce

   Stir in the red chili sauce, ground cumin, and dried oregano. Season with salt and pepper. Pour in 1 cup beef broth to loosen and deglaze the pan.

5. 5

   Simmer beef filling

   Return browned beef to the sauce, reduce heat to low, cover, and simmer 1.5–2 hours until meat is tender and shreds easily, stirring occasionally.

6. 6

   Shred the beef

   Remove beef, shred with two forks, then return the shredded meat to the sauce and keep warm.

7. 7

   Prepare masa dough

   In a large bowl, whisk masa harina, baking powder, and additional salt for masa. In a mixer, beat the lard until pale and fluffy.

8. 8

   Combine masa and fat

   Gradually beat the lard into the masa harina mixture. Begin adding 1 cup beef broth for masa; mix until dough is light and fluffy.

9. 9

   Adjust masa consistency

   Continue incorporating the beef broth for masa until the dough is smooth, thick, and can hold shape when spread (approximately 0.5 cup at a time to reach about 1.5 cups total broth).

10. 10

    Test masa

    Dampen a husk and spread a thin layer of masa on it. If the masa sticks slightly and leaves a faint imprint after a light touch, it's ready.

11. 11

    Assemble tamales

    Spread a 1/4 inch layer of masa on each husk, add 1–2 tablespoons of beef filling, and fold the sides to enclose. Roll into a tight cylinder and tie with a strip of husk if needed.

12. 12

    Steam tamales

    Arrange tamales upright in a steamer basket. Add water to the bottom pot, cover, and steam over simmering heat for 90–120 minutes, until masa pulls away from the husk.

13. 13

    Rest and serve

    Turn off heat and let tamales rest for 10 minutes. Serve with salsa, crema, or lime wedges.