Directions
- 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.
- 2Shred the beef and save and strain the broth for the masa.
- 3For 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.
- 4Adjust salt to taste in the red sauce.
- 5With a hand mixer, beat 6oz avocado oil shortening for 5 minutes on medium to high speed.
- 6Add 1 tbsp baking powder and mix for 1 minute until incorporated.
- 7Add 4 cups masa harina and 1 tsp salt, and slowly start incorporating 4 cups hot broth while mixing.
- 8Add 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.
- 9Mix the masa for 25 minutes on medium speed to incorporate enough air for fluffy tamales.
- 10Taste test a small piece of masa and adjust salt if necessary, as saltiness depends on your broth and sauce.
- 11Wrap your tamales as thick as you like; medium size is suggested, adding potato, carrot, and a jalapeno slice.
- 12Use a steamer basket or tamal pot and steam on low for 1.5 hours.
- 13Allow your tamales to rest for 15-30 minutes before serving.
Ingredients
- 2.5 lb beef chuck roast
- 1 onion
- 1 whole garlic head
- 2 bay leaves
- 2 tbsp salt
- 5 guajillos
- 1 chile ancho
- 9 tomatillos
- 5 garlic cloves
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp pepper
- 1 cup broth or water
- 4 cups masa harina (or maseca)
- 6 oz avocado oil shortening
- 1 tbsp baking powder
- 4 cup hot broth
- 0.75 cup red sauce (reserved)
- 1 tsp salt
- potato
- carrot
- 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.
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