Combo #12 Recipe
Tamale, one beef burrito and Spanish rice
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Ingredients
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Tamale
Beef Burrito
Spanish Rice
Method
Tamale
- 1
Prepare the Corn Husks
Soak corn husks in warm water for about 30 minutes until soft.
- 2
Make the Dough
In a large bowl, cream together the vegetable shortening, then gradually add masa harina, baking powder, and salt. Slowly mix in chicken broth until a soft dough forms.
- 3
Assemble the Tamales
Take a soaked corn husk, spread a layer of masa dough, add a spoonful of filling, and fold the husk around it. Repeat until all dough and filling are used.
- 4
Steam the Tamales
Place tamales in a steamer and steam for about 1 to 1.5 hours, until firm.
Beef Burrito
- 5
Cook the Beef
In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Add taco seasoning and a little water, and cook for another 5 minutes.
- 6
Assemble the Burritos
Spread refried beans on a tortilla, add cooked beef, cheese, and any additional toppings like sour cream and salsa. Roll up the tortilla tightly.
Spanish Rice
- 7
- 8
Cook the Rice
Add the rice to the pot and sauté for a couple of minutes. Then add chicken broth and tomato sauce. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes until rice is cooked.
- 9
Season the Rice
Fluff the rice with a fork and season with salt and pepper to taste.
