Red Beef Dozen Tamales Recipe
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Ingredients
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Tamale Dough
Beef Filling
Tamale Assembly
Method
Prepare the Corn Husks
- 1
Soak the Corn Husks
In a large bowl, soak the corn husks in warm water for at least 30 minutes to soften them. This will make them pliable for wrapping the tamales.
Make the Beef Filling
- 2
Cook the Beef Mixture
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Drain any excess fat.
- 3
Add Vegetables and Spices
Add the chopped onion, minced garlic, cumin, chili powder, salt, and black pepper to the skillet. Cook for another 5-7 minutes until the onions are translucent.
- 4
Add Green Chilies and Cheese
Stir in the diced green chilies and shredded cheddar cheese. Remove from heat and allow to cool slightly.
Make the Tamale Dough
- 5
Mix Dry Ingredients
In a large mixing bowl, combine the masa harina, baking powder, and salt.
- 6
Cream Shortening
In a separate bowl, beat the vegetable shortening until fluffy.
- 7
Combine Dough Ingredients
Gradually add the dry mixture to the creamed shortening, alternating with the chicken broth. Mix until a smooth dough forms.
Assemble the Tamales
- 8
Prepare the Corn Husk
Take a soaked corn husk and lay it flat on a clean surface.
- 9
Spread Tamale Dough
Spread about 1/4 cup of tamale dough onto the center of the husk, leaving space at the edges.
- 10
Add Filling
Spoon about 2 tablespoons of the beef filling onto the center of the dough.
- 11
Fold and Wrap
Fold the sides of the corn husk over the tamale and then fold the bottom up, securing the filling inside.
Cook the Tamales
- 12
- 13
Steam the Tamales
Place the tamales upright in the steamer. Cover with a cloth or lid and steam for about 1.5 to 2 hours, adding water as needed.
- 14
Check for Doneness
Tamales are done when the dough easily pulls away from the husk. Let them rest for a few minutes before serving.
