1Simmer beef chuck roast with onion, whole garlic head, 2 bay leaves, and 2 tablespoons of salt until tender, about 2.5 hours.
2Simmer beef chuck roast with onion, whole garlic head, 2 bay leaves, and 2 tablespoons of salt until tender, about 2.5 hours.
3Simmer beef chuck roast with onion, whole garlic head, 2 bay leaves, and 2 tablespoons of salt until tender, about 2.5 hours.
4Shred the beef and save and strain the broth for the masa.
5Shred the beef and save and strain the broth for the masa.
6Shred the beef and save and strain the broth for the masa.
7To make the red sauce, blend 5 guajillos, 1 or 2 chile anchos, 9 tomatillos (or any tomato), 5-6 garlic cloves, 1 tsp oregano, 1 tsp cumin, 1 tsp salt, 1/2 tsp pepper, and 1 cup of broth or water.
8To make the red sauce, blend 5 guajillos, 1 or 2 chile anchos, 9 tomatillos (or any tomato), 5-6 garlic cloves, 1 tsp oregano, 1 tsp cumin, 1 tsp salt, 1/2 tsp pepper, and 1 cup of broth or water.
9To make the red sauce, blend 5 guajillos, 1 or 2 chile anchos, 9 tomatillos (or any tomato), 5-6 garlic cloves, 1 tsp oregano, 1 tsp cumin, 1 tsp salt, 1/2 tsp pepper, and 1 cup of broth or water.
10Adjust salt to taste for the red sauce.
11Adjust salt to taste for the red sauce.
12Adjust salt to taste for the red sauce.
13With a hand mixer, beat shortening for 5 minutes on medium to high speed.
14With a hand mixer, beat shortening for 5 minutes on medium to high speed.
15With a hand mixer, beat shortening for 5 minutes on medium to high speed.
16Add baking powder and mix for 1 minute until incorporated.
17Add baking powder and mix for 1 minute until incorporated.
18Add baking powder and mix for 1 minute until incorporated.
19Add masa harina and salt, and slowly start incorporating hot broth while mixing.
20Add masa harina and salt, and slowly start incorporating hot broth while mixing.
21Add masa harina and salt, and slowly start incorporating hot broth while mixing.
22Add your reserved red sauce directly into your masa or mix it into your broth to add color and flavor to your masa.
23Add your reserved red sauce directly into your masa or mix it into your broth to add color and flavor to your masa.
24Add your reserved red sauce directly into your masa or mix it into your broth to add color and flavor to your masa.
25Mix for 25 minutes on medium speed to ensure you get nice fluffy soft tamales.
26Mix for 25 minutes on medium speed to ensure you get nice fluffy soft tamales.
27Mix for 25 minutes on medium speed to ensure you get nice fluffy soft tamales.
28Taste test a small piece of masa and adjust salt if necessary.
29Taste test a small piece of masa and adjust salt if necessary.
30Taste test a small piece of masa and adjust salt if necessary.
31Wrap your tamales to your desired thickness, adding potato, carrot, and a jalapeno slice if desired.
32Wrap your tamales to your desired thickness, adding potato, carrot, and a jalapeno slice if desired.
33Wrap your tamales to your desired thickness, adding potato, carrot, and a jalapeno slice if desired.
34Use a steamer basket or tamal pot and steam on low for 1.5 hours.
35Use a steamer basket or tamal pot and steam on low for 1.5 hours.
36Use a steamer basket or tamal pot and steam on low for 1.5 hours.
37Allow your tamales to rest for 15-30 minutes before serving.
38Allow your tamales to rest for 15-30 minutes before serving.
39Allow your tamales to rest for 15-30 minutes before serving.
Ingredients
2.5 lb beef chuck roast
2.5 lb beef chuck roast
2.5 lb beef chuck roast
1 onion
1 onion
1 onion
1 whole garlic head
1 whole garlic head
1 whole garlic head
2 bay leaves
2 bay leaves
2 bay leaves
2 tbsp salt
2 tbsp salt
2 tbsp salt
5 guajillos
5 guajillos
5 guajillos
1 chile ancho
1 chile ancho
1 chile ancho
9 tomatillos
9 tomatillos
9 tomatillos
5 garlic cloves
5 garlic cloves
5 garlic cloves
1 tsp oregano
1 tsp oregano
1 tsp oregano
1 tsp cumin
1 tsp cumin
1 tsp cumin
1 tsp salt
1 tsp salt
1 tsp salt
0.5 tsp pepper
0.5 tsp pepper
0.5 tsp pepper
1 cup broth or water
1 cup broth or water
1 cup broth or water
4 cups masa harina (or maseca)
4 cups masa harina (or maseca)
4 cups masa harina (or maseca)
6 oz avocado oil shortening
6 oz avocado oil shortening
6 oz avocado oil shortening
1 tbsp baking powder
1 tbsp baking powder
1 tbsp baking powder
4 cup hot broth
4 cup hot broth
4 cup hot broth
0.75 cup red sauce (reserved)
0.75 cup red sauce (reserved)
0.75 cup red sauce (reserved)
1 tsp salt
1 tsp salt
1 tsp salt
potato
potato
potato
carrot
carrot
carrot
jalapeno slice
jalapeno slice
jalapeno slice
Equipment
hand mixersteamer baskettamal pot
Tips
You can use your protein of choice: beef, pork, or chicken.
Adjust salt to taste for the red sauce.
Saltiness for the masa depends on your broth and sauce, so taste test a piece.
You can use any fat of choice for the masa: beef tallow, lard, or shortening.
Mixing enough air into the masa ensures nice fluffy soft tamales.
Wrap your tamales as thick as you like.
Allow your tamales to rest for 15-30 minutes before serving.