1For the meat, simmer 2.5lb beef chuck roast with 1 onion, 1 whole garlic head, 2 bay leaves, and 2 tbsp salt until tender, about 2.5 hours.
2For the meat, simmer 2.5lb beef chuck roast with 1 onion, 1 whole garlic head, 2 bay leaves, and 2 tbsp salt until tender, about 2.5 hours.
3For the meat, simmer 2.5lb beef chuck roast with 1 onion, 1 whole garlic head, 2 bay leaves, and 2 tbsp 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.
7For the red sauce, blend 5 guajillos, 1 or 2 chile ancho, 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.
8For the red sauce, blend 5 guajillos, 1 or 2 chile ancho, 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.
9For the red sauce, blend 5 guajillos, 1 or 2 chile ancho, 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 in the red sauce.
11Adjust salt to taste in the red sauce.
12Adjust salt to taste in the red sauce.
13With a hand mixer, beat 6oz avocado oil shortening for 5 minutes on medium to high speed.
14With a hand mixer, beat 6oz avocado oil shortening for 5 minutes on medium to high speed.
15With a hand mixer, beat 6oz avocado oil shortening for 5 minutes on medium to high speed.
16Add 1 tbsp baking powder and mix for 1 minute until incorporated.
17Add 1 tbsp baking powder and mix for 1 minute until incorporated.
18Add 1 tbsp baking powder and mix for 1 minute until incorporated.
19Add 4 cups masa harina and 1 tsp salt, and slowly start incorporating 4 cups hot broth while mixing.
20Add 4 cups masa harina and 1 tsp salt, and slowly start incorporating 4 cups hot broth while mixing.
21Add 4 cups masa harina and 1 tsp salt, and slowly start incorporating 4 cups hot broth while mixing.
22Add 3/4 of a cup of the reserved red sauce directly into your masa or mix it into your broth to add color and flavor.
23Add 3/4 of a cup of the reserved red sauce directly into your masa or mix it into your broth to add color and flavor.
24Add 3/4 of a cup of the reserved red sauce directly into your masa or mix it into your broth to add color and flavor.
25Mix the masa for 25 minutes on medium speed to incorporate enough air for fluffy tamales.
26Mix the masa for 25 minutes on medium speed to incorporate enough air for fluffy tamales.
27Mix the masa for 25 minutes on medium speed to incorporate enough air for fluffy tamales.
28Taste test a small piece of masa and adjust salt if necessary, as saltiness depends on your broth and sauce.
29Taste test a small piece of masa and adjust salt if necessary, as saltiness depends on your broth and sauce.
30Taste test a small piece of masa and adjust salt if necessary, as saltiness depends on your broth and sauce.
31Wrap your tamales as thick as you like; medium size is suggested, adding potato, carrot, and a jalapeno slice.
32Wrap your tamales as thick as you like; medium size is suggested, adding potato, carrot, and a jalapeno slice.
33Wrap your tamales as thick as you like; medium size is suggested, adding potato, carrot, and a jalapeno slice.
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
Adjust salt to taste in both red sauce and masa.
Test try a piece of masa for saltiness, as it depends on your broth and sauce.
Mixing masa for 25 minutes on medium speed ensures fluffy soft tamales.
Allow tamales to rest for 15-30 minutes before serving.