Tamales

2h 30m
Serves 1
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Directions

  1. 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.
  2. 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.
  3. 3Beat shortening for 5 minutes on medium to high speed.
  4. 4Add baking powder and mix for 1 minute until incorporated.
  5. 5Add masa harina and salt, and slowly start incorporating hot broth while mixing.
  6. 6Add reserved red sauce to the masa or mix it into the broth for color and flavor.
  7. 7Mix for 25 minutes on medium speed to incorporate air for fluffy tamales.
  8. 8Taste test a small piece of masa and adjust salt if necessary.
  9. 9Wrap tamales with your desired filling (potato, carrot, jalapeno slice).
  10. 10Steam tamales on low heat for 1.5 hours.
  11. 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.