Tamales

720 mins
Serves 12
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Directions

  1. 1Season a 4-5 pound beef chuck roast with kosher salt, and place it in a dutch oven with 2 beef bouillon cubes and 1 large quartered onion.
  2. 2Season a 4-5 pound beef chuck roast with kosher salt, and place it in a dutch oven with 2 beef bouillon cubes and 1 large quartered onion.
  3. 3Season a 4-5 pound beef chuck roast with kosher salt, and place it in a dutch oven with 2 beef bouillon cubes and 1 large quartered onion.
  4. 4Add 6 whole peeled garlic cloves and 1 tablespoon of oregano.
  5. 5Add 6 whole peeled garlic cloves and 1 tablespoon of oregano.
  6. 6Add 6 whole peeled garlic cloves and 1 tablespoon of oregano.
  7. 7Add enough water to almost cover the roast and braise in a 275°F oven for 3-4 hours, flipping once or twice.
  8. 8Add enough water to almost cover the roast and braise in a 275°F oven for 3-4 hours, flipping once or twice.
  9. 9Add enough water to almost cover the roast and braise in a 275°F oven for 3-4 hours, flipping once or twice.
  10. 10Meanwhile, prepare a chili paste by deseeding, deveining, and tearing 4 ancho, 4 pasilla, and 6 guajillo chiles into 1-inch pieces.
  11. 11Meanwhile, prepare a chili paste by deseeding, deveining, and tearing 4 ancho, 4 pasilla, and 6 guajillo chiles into 1-inch pieces.
  12. 12Meanwhile, prepare a chili paste by deseeding, deveining, and tearing 4 ancho, 4 pasilla, and 6 guajillo chiles into 1-inch pieces.
  13. 13Dry roast the chiles in a saucepan over medium heat for 1-3 minutes, until fragrant but not smoking.
  14. 14Dry roast the chiles in a saucepan over medium heat for 1-3 minutes, until fragrant but not smoking.
  15. 15Dry roast the chiles in a saucepan over medium heat for 1-3 minutes, until fragrant but not smoking.
  16. 16Quench with enough water to cover, add 4-5 cloves of garlic, and half a small chopped onion. Cover, bring to a boil, simmer for 15 minutes, and then puree in a high-powered blender with just enough cooking liquid to make it thick but pourable.
  17. 17Quench with enough water to cover, add 4-5 cloves of garlic, and half a small chopped onion. Cover, bring to a boil, simmer for 15 minutes, and then puree in a high-powered blender with just enough cooking liquid to make it thick but pourable.
  18. 18Quench with enough water to cover, add 4-5 cloves of garlic, and half a small chopped onion. Cover, bring to a boil, simmer for 15 minutes, and then puree in a high-powered blender with just enough cooking liquid to make it thick but pourable.
  19. 19Once the beef is tender, remove it from the braising liquid, separate the fat from the meat, shred, and toss with some of the chili paste, a pinch of kosher salt, and freshly ground black pepper.
  20. 20Once the beef is tender, remove it from the braising liquid, separate the fat from the meat, shred, and toss with some of the chili paste, a pinch of kosher salt, and freshly ground black pepper.
  21. 21Once the beef is tender, remove it from the braising liquid, separate the fat from the meat, shred, and toss with some of the chili paste, a pinch of kosher salt, and freshly ground black pepper.
  22. 22Poach 2 butterflied chicken breasts in 2 quarts of boiling water. After killing the heat, drop in the chicken, cover, and let the carryover heat cook it to 155°F.
  23. 23Poach 2 butterflied chicken breasts in 2 quarts of boiling water. After killing the heat, drop in the chicken, cover, and let the carryover heat cook it to 155°F.
  24. 24Poach 2 butterflied chicken breasts in 2 quarts of boiling water. After killing the heat, drop in the chicken, cover, and let the carryover heat cook it to 155°F.
  25. 25This will take around 12-18 minutes.Shred the chicken and let it cool.
  26. 26This will take around 12-18 minutes.Shred the chicken and let it cool.
  27. 27This will take around 12-18 minutes.Shred the chicken and let it cool.
  28. 28Broil 9 tomatillos, 2 jalapenos, and 1 poblano pepper for 2-5 minutes under a high powered broiler until you get a nice color on them.
  29. 29Broil 9 tomatillos, 2 jalapenos, and 1 poblano pepper for 2-5 minutes under a high powered broiler until you get a nice color on them.
  30. 30Broil 9 tomatillos, 2 jalapenos, and 1 poblano pepper for 2-5 minutes under a high powered broiler until you get a nice color on them.
  31. 31Cover with aluminum foil and allow to steam for 10 minutes to easily remove the skins, stems, and seeds.
  32. 32Cover with aluminum foil and allow to steam for 10 minutes to easily remove the skins, stems, and seeds.
  33. 33Cover with aluminum foil and allow to steam for 10 minutes to easily remove the skins, stems, and seeds.
  34. 34Blend the roasted vegetables with half a small chopped onion, 2 cloves of chopped garlic, a pinch of kosher salt, freshly ground black pepper, and 1 leaf of a bunch of cilantro until smooth but still chunky.
  35. 35Blend the roasted vegetables with half a small chopped onion, 2 cloves of chopped garlic, a pinch of kosher salt, freshly ground black pepper, and 1 leaf of a bunch of cilantro until smooth but still chunky.
  36. 36Blend the roasted vegetables with half a small chopped onion, 2 cloves of chopped garlic, a pinch of kosher salt, freshly ground black pepper, and 1 leaf of a bunch of cilantro until smooth but still chunky.
  37. 37Once both the chicken and the sauce have cooled, mix the shredded chicken with the sauce. You can do this same day, or cover and refrigerate overnight.
  38. 38Once both the chicken and the sauce have cooled, mix the shredded chicken with the sauce. You can do this same day, or cover and refrigerate overnight.
  39. 39Once both the chicken and the sauce have cooled, mix the shredded chicken with the sauce. You can do this same day, or cover and refrigerate overnight.
  40. 40Strain the poaching liquid from the chicken and reserve it.
  41. 41Strain the poaching liquid from the chicken and reserve it.
  42. 42Strain the poaching liquid from the chicken and reserve it.
  43. 43Mix 24 ounces of masa harina with 24-26 ounces of very hot water (or the braising liquid from the beef) until a crumbly but shapable dough is formed. Cover and let rest for 15 minutes.
  44. 44Mix 24 ounces of masa harina with 24-26 ounces of very hot water (or the braising liquid from the beef) until a crumbly but shapable dough is formed. Cover and let rest for 15 minutes.
  45. 45Mix 24 ounces of masa harina with 24-26 ounces of very hot water (or the braising liquid from the beef) until a crumbly but shapable dough is formed. Cover and let rest for 15 minutes.
  46. 46In a stand mixer, beat 14 ounces of lard with 2 teaspoons each of kosher salt and baking powder until light and fluffy.
  47. 47In a stand mixer, beat 14 ounces of lard with 2 teaspoons each of kosher salt and baking powder until light and fluffy.
  48. 48In a stand mixer, beat 14 ounces of lard with 2 teaspoons each of kosher salt and baking powder until light and fluffy.
  49. 49Add the crumbly masa harina dough and mix until smooth and spreadable, adding more chicken water if necessary.
  50. 50Add the crumbly masa harina dough and mix until smooth and spreadable, adding more chicken water if necessary.
  51. 51Add the crumbly masa harina dough and mix until smooth and spreadable, adding more chicken water if necessary.
  52. 52For dessert tamales, add 5 tablespoons of granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 4 ounces of finely chopped pineapple, and 3 ounces of black raisins to the dough. Mix until incorporated.
  53. 53For dessert tamales, add 5 tablespoons of granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 4 ounces of finely chopped pineapple, and 3 ounces of black raisins to the dough. Mix until incorporated.
  54. 54For dessert tamales, add 5 tablespoons of granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 4 ounces of finely chopped pineapple, and 3 ounces of black raisins to the dough. Mix until incorporated.
  55. 55Soak corn husks in water for 24 hours or hot water for 3 hours. Once soaked, dry them off and sort them.The widest and most intact husks are ideal for tamales.
  56. 56Soak corn husks in water for 24 hours or hot water for 3 hours. Once soaked, dry them off and sort them.The widest and most intact husks are ideal for tamales.
  57. 57Soak corn husks in water for 24 hours or hot water for 3 hours. Once soaked, dry them off and sort them.The widest and most intact husks are ideal for tamales.
  58. 58To fill the tamales, smear between 1/3 to 1/2 cup of the tamale dough onto the center of the upper half of the husk in a 6x4 inch rectangle, 1/4 inch thick.
  59. 59To fill the tamales, smear between 1/3 to 1/2 cup of the tamale dough onto the center of the upper half of the husk in a 6x4 inch rectangle, 1/4 inch thick.
  60. 60To fill the tamales, smear between 1/3 to 1/2 cup of the tamale dough onto the center of the upper half of the husk in a 6x4 inch rectangle, 1/4 inch thick.
  61. 61Place a strip of filling down the center of the dough and use the husk to wrap the dough around the filling, making sure the dough completely envelopes the filling.
  62. 62Place a strip of filling down the center of the dough and use the husk to wrap the dough around the filling, making sure the dough completely envelopes the filling.
  63. 63Place a strip of filling down the center of the dough and use the husk to wrap the dough around the filling, making sure the dough completely envelopes the filling.
  64. 64Fold up the bottom of the husk and tie it using a length of torn husk.
  65. 65Fold up the bottom of the husk and tie it using a length of torn husk.
  66. 66Fold up the bottom of the husk and tie it using a length of torn husk.
  67. 67Stack the tamales in a steamer basket, fillings facing upward, cover with a few unused soaked corn husks and a moist kitchen towel, and steam for 1 1/2 -2 hours.
  68. 68Stack the tamales in a steamer basket, fillings facing upward, cover with a few unused soaked corn husks and a moist kitchen towel, and steam for 1 1/2 -2 hours.
  69. 69Stack the tamales in a steamer basket, fillings facing upward, cover with a few unused soaked corn husks and a moist kitchen towel, and steam for 1 1/2 -2 hours.
  70. 70Let the tamales rest in the pot for another 30 minutes.
  71. 71Let the tamales rest in the pot for another 30 minutes.
  72. 72Let the tamales rest in the pot for another 30 minutes.

Ingredients

  • 1 kosher salt
  • 1 kosher salt
  • 1 kosher salt
  • 2 beef bouillon cubes
  • 2 beef bouillon cubes
  • 2 beef bouillon cubes
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 6 whole peeled cloves of garlic
  • 6 whole peeled cloves of garlic
  • 6 whole peeled cloves of garlic
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 4 ancho chiles
  • 4 ancho chiles
  • 4 ancho chiles
  • 4 pasilla chiles
  • 4 pasilla chiles
  • 4 pasilla chiles
  • 6 guajillo chiles
  • 6 guajillo chiles
  • 6 guajillo chiles
  • 1 water
  • 1 water
  • 1 water
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 half small onion
  • 1 half small onion
  • 1 half small onion
  • 14 ounces lard
  • 14 ounces lard
  • 14 ounces lard
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 5 tablespoons granulated sugar
  • 5 tablespoons granulated sugar
  • 5 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 4 ounces pineapple
  • 4 ounces pineapple
  • 4 ounces pineapple
  • 3 ounces black raisins
  • 3 ounces black raisins
  • 3 ounces black raisins
  • 1 red food coloring
  • 1 red food coloring
  • 1 red food coloring
  • 24 ounces masa harina
  • 24 ounces masa harina
  • 24 ounces masa harina
  • 24 ounces very hot water
  • 24 ounces very hot water
  • 24 ounces very hot water
  • 9 tomatillos
  • 9 tomatillos
  • 9 tomatillos
  • 2 jalapenos
  • 2 jalapenos
  • 2 jalapenos
  • 1 poblano pepper
  • 1 poblano pepper
  • 1 poblano pepper
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 crema
  • 1 crema
  • 1 crema
  • 1 sour cream
  • 1 sour cream
  • 1 sour cream
  • 1 lime juice
  • 1 lime juice
  • 1 lime juice
  • 1 scoop salsa roja
  • 1 scoop salsa roja
  • 1 scoop salsa roja
  • 1 corn husks
  • 1 corn husks
  • 1 corn husks
  • 4 pounds beef chuck roast
  • 4 pounds beef chuck roast
  • 4 pounds beef chuck roast

Equipment

knifecutting boarddutch ovensaucepanblenderstand mixerfood thermometeraluminum foilsteamer basketstock potkitchen towelscissors