Birria Tamales
Serves 1
Directions
- 1Boil beef bones in water.
- 2Sear the beef chuck roast seasoned with salt and pepper on both sides in a pot.
- 3Add onion, garlic, spices, bay leaves, and beef stock/water, and simmer until tender.
- 4Lightly fry dried peppers in a pan then rehydrate them with water.
- 5Blend the peppers, aromatics, and vinegar into a sauce.
- 6Strain the sauce and mix into the pot with the beef.
- 7Separate the cooked beef, broth, and fat.
- 8Mix the masa, lard, beef fat, baking powder, salt, and broth until the mixture is light and fluffy.
- 9Assemble the tamales by smearing masa on the corn husk, adding shredded beef and cheese, and folding to close.
- 10Steam the tamales.
Ingredients
- 1 beef chuck roast
- 3 beef bones
- 1 dried chili peppers
- 3 bay leaf
- 1 whole peppercorns
- 5 allspice berries
- 1 oregano
- 1 sesame seeds
- 2 garlic bulb
- 1 ginger root
- 1 white vinegar
- to taste salt
- to taste black pepper
- 1 yellow onion
- 9 lbs masa harina
- 4.5 cups lard
- 4 tbsp baking powder
- 3 tbsp salt
- 1 shredded cheese
- 1 corn husks
Equipment
potpanblenderstrainerstand mixersteamer
Tips
- Do not throw away the fat separated from the birria; use it to season the masa for color and flavor.
- Use a cornstarch slurry to thicken the broth for the tamale filling so it does not spill out.
- Serving suggestion: top with chopped onion, cilantro, lime juice, chili oil, and extra consome.
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