Red Beef Tamales Recipe
Make Red Beef Tamales Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tamale Dough
Red Beef Filling
Assembly
Method
Tamale Dough Preparation
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften them. This will make them pliable for wrapping the tamales.
- 2
Make the Dough
In a large mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the vegetable shortening until fluffy. Gradually add the masa mixture to the shortening, alternating with chicken broth, until a soft dough forms. Set aside.
Red Beef Filling Preparation
- 3
Cook the Beef
In a large pot, add the beef chuck roast and cover with chicken broth. Bring to a boil, then reduce the heat and simmer until the beef is tender, about 2-3 hours. Remove the beef and shred it using two forks.
- 4
Season the Beef
In a bowl, combine the shredded beef with chili powder, cumin, garlic powder, onion powder, salt, black pepper, and oregano. Mix well to ensure the beef is evenly coated with the spices.
Tamale Assembly
- 5
Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of tamale dough on the wide end of the husk. Place 2 tablespoons of the beef filling in the center. Fold the sides of the husk over the filling, then fold the bottom up to secure the tamale. Repeat with remaining husks and filling.
- 6
Steam the Tamales
In a large steamer pot, arrange the tamales upright, with the open side facing up. Steam over simmering water for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.