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.
2Simmer 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.
3Simmer 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.
4Prepare 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.
5Prepare 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.
6Prepare 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.
7Beat shortening for 5 minutes on medium to high speed.
8Beat shortening for 5 minutes on medium to high speed.
9Beat shortening for 5 minutes on medium to high speed.
10Add baking powder and mix for 1 minute until incorporated.
11Add baking powder and mix for 1 minute until incorporated.
12Add baking powder and mix for 1 minute until incorporated.
13Add masa harina and salt, and slowly start incorporating hot broth while mixing.
14Add masa harina and salt, and slowly start incorporating hot broth while mixing.
15Add masa harina and salt, and slowly start incorporating hot broth while mixing.
16Add reserved red sauce to the masa or mix it into the broth for color and flavor.
17Add reserved red sauce to the masa or mix it into the broth for color and flavor.
18Add reserved red sauce to the masa or mix it into the broth for color and flavor.
19Mix for 25 minutes on medium speed to incorporate air for fluffy tamales.
20Mix for 25 minutes on medium speed to incorporate air for fluffy tamales.
21Mix for 25 minutes on medium speed to incorporate air for fluffy tamales.
22Taste test a small piece of masa and adjust salt if necessary.
23Taste test a small piece of masa and adjust salt if necessary.
24Taste test a small piece of masa and adjust salt if necessary.
25Wrap tamales with your desired filling (potato, carrot, jalapeno slice).
26Wrap tamales with your desired filling (potato, carrot, jalapeno slice).
27Wrap tamales with your desired filling (potato, carrot, jalapeno slice).
28Steam tamales on low heat for 1.5 hours.
29Steam tamales on low heat for 1.5 hours.
30Steam tamales on low heat for 1.5 hours.
31Allow tamales to rest for 15-30 minutes before serving.
32Allow tamales to rest for 15-30 minutes before serving.
33Allow 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 whole onion
1 whole onion
1 whole onion
1 whole garlic head
1 whole garlic head
1 whole garlic head
2 leaves bay leaves
2 leaves bay leaves
2 leaves bay leaves
2 tbsp salt
2 tbsp salt
2 tbsp salt
5 guajillos
5 guajillos
5 guajillos
1 or 2 chile ancho
1 or 2 chile ancho
1 or 2 chile ancho
9 tomatillos
9 tomatillos
9 tomatillos
5 6 garlic cloves
5 6 garlic cloves
5 6 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 cups hot broth
4 cups hot broth
4 cups hot broth
0.75 cup red sauce
0.75 cup red sauce
0.75 cup red sauce
1 tsp salt
1 tsp salt
1 tsp salt
slice potato
slice potato
slice potato
slice carrot
slice carrot
slice carrot
1 slice jalapeno slice
1 slice jalapeno slice
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.