Tamales
Directions
- 1Simmer beef chuck roast with onion, garlic head, bay leaves, and 2 tbsp salt until tender, about 2.5 hours. Shred beef and save and strain broth for the masa.
- 2Prepare the red sauce: Simmer guajillos, ancho chile, tomatillos, garlic cloves, oregano, cumin, 1 tsp salt, and pepper with 1 cup of broth or water. Blend until smooth and adjust salt to taste.
- 3Beat shortening for 5 minutes on medium to high speed.
- 4Add baking powder and mix for 1 minute until incorporated.
- 5Add masa harina and salt, and slowly start incorporating hot broth while mixing.
- 6Add reserved red sauce to the masa or mix it into the broth for color and flavor.
- 7Mix for 25 minutes on medium speed to incorporate air for fluffy tamales.
- 8Taste test a small piece of masa and adjust salt if necessary.
- 9Wrap tamales with your desired filling (potato, carrot, jalapeno slice).
- 10Steam tamales on low heat for 1.5 hours.
- 11Allow tamales to rest for 15-30 minutes before serving.
Ingredients
- 2.5 lb beef chuck roast
- 1 whole onion
- 1 whole garlic head
- 2 leaves bay leaves
- 2 tbsp salt
- 5 guajillos
- 1 or 2 chile ancho
- 9 tomatillos
- 5 6 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 cups hot broth
- 0.75 cup red sauce
- 1 tsp salt
- slice potato
- slice carrot
- 1 slice jalapeno slice
Equipment
hand mixersteamer baskettamal pot
Tips
- You can use your protein of choice: beef, pork, or chicken.
- You can really use any tomato for the red sauce.
- Adjust salt to taste. Saltiness all depends on your broth and sauce.
- You can use any fat of choice, beef tallow, lard, or shortening.
- Mixing enough air ensures you get nice fluffy soft tamales.
- Wrap your tamales as thick as you like.
- Allow your tamales to rest for 15-30 minutes before serving.
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