beef tamales?

Question

i know how to make chicken tamales with green salsa which are delicious by the way, but i have never made the beef tamales, i know how to make the doe and all of that good stuff but if someone out there has a recipe for just how to make the meat and flavoring it please please let me know, i would prefer a recipe that is traditionaly used in mexico cause my husband is from mexico. thank you soooo much

Answer 1

Mexican Beef Tamale Filling Recipe

You can also substitute ground chicken, turkey or pork.

Ingredients:

5 dried New Mexican chiles or California chiles
5 dried pasilla chiles (ancho or *****)
2 chipotle chiles, canned in adobo sauce or dried, (optional)
2 quarts water for softening chiles
1 medium onion, chopped
2-3 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
2 pounds pork or beef roast, cooked, shredded or cubed
Salt to taste

Method:

Discard stems and seeds of dried chiles. Rinse chiles in a colander and place chiles in a medium pot. Add 2 quarts water and bring to a boil. Cover, reduce heat and simmer until chiles are soft, 20-25 minutes. Drain chiles. Reserve 3 cups of liquid.

In a skillet, saute onion and garlic in oil until soft. Place chiles, garlic, onion and cumin in a blender with 2 cups of reserved liquid. Puree to a smooth sauce. Force sauce through a fine sieve or food mill to remove skin and any missed seeds. Transfer to a saucepan. Add remaining 1 cup liquid, and simmer about 45 minutes. Add cooked meat and simmer 15 more minutes. Add salt to taste.

Fill your tamales (corn husks, banana leaves...masa)

Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales for about 1 hour. They are done when the masa no longer sticks to the corn husks when tamales are unrolled.

Yield: 2-3 dozen tamales
Prep Time: 1 hours
Cook Time: 1 hour

Answer 2

How to Make Beef Tamales

Things You'll Need
2 tbsp. all-purpose flour
6 dried Anaheim chiles - stemmed and seeded
1 bay leaf
1 1/4 lb. beef chuck roast - in one piece
1 tbsp. canola oil
1/2 lb. dried corn husks
1 garlic clove - peeled
1/8 tsp. garlic powder
1/3 lb. lard - chilled
1 1/2 lbs. fresh corn masa or 1 1/2 cups masa harina de maiz
1/2 onion - peeled
1 tsp. dried oregano
1 3/4 tsp. salt - plus more if desired

Preparing the Beef

Instructions
STEP 1: Put the beef and 1 1/2 quarts water in a large pot. Bring to a boil and skim any gray foam that comes to the surface. STEP 2: Let boil for two minutes and then add 1/2 tsp. salt, onion, bay leaf, and oregano. Simmer, covered, over medium heat for an hour or until the beef is tender. STEP 3: While the beef is cooking, add the chiles to a pot with one quart of water and bring to a boil. Turn off the heat and let soak for 20 minutes. STEP 4: Drain the chiles, reserving the soaking water. Puree the chiles in a food processor with the clove of garlic. Slowly add one cup of the soaking liquid to the puree. STEP 5: Heat the canola oil in a saucepan over medium heat. Add the flour to the pan while rapidly stirring. STEP 6: Allow flour to cook for 3 or 4 minutes. Add the chile puree, garlic powder and 1/2 teaspoon salt, stir, and cook for 15 minutes. STEP 7: When the beef is done, remove from the pot and shred with two forks into thin strands. Strain the cooking liquid and use for the masa (if you're using dried masa harina de maiz). STEP 8: Add the beef to the chile sauce and simmer for 15 minutes. Taste for seasoning and add more salt if desired. STEP 9: Remove from heat and keep warm.

Answer 3

Authentic Mexican Tamales Recipe
30-40
servings
time to make 6 hours 2 hours prep
5 lbs lean pork or beef, cooked and shredded
6-7 lbs fresh masa harina flour
1 1/2 lbs lard
1 tablespoon salt
1 1/2 pints red chili sauce
1 bunch corn husks (oujas)

1. To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
2. Add salt to taste and slow boil till completely done.
3. Cool meat and save broth.
4. When meat has cooled, shred and mix in the chili sauce.
5. Clean oujas (corn shucks or outer husk) in warm water.
6. (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
7. Beat till a small amount (1 tsp) will float in a cup of cool water.
8. Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
9. Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
10. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
11. (a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.
12. One or two olives may be added to the center or try adding a few raisins.
13. This recipe will make 4 to 5 dozen Mexican tamales.

Answer 4

Beef or Pork Tamale Recipe

5 dried New Mexican chiles or California chiles
5 dried pasilla chiles (ancho or *****)
2 chipotle chiles, canned in adobo sauce or dried, (optional)
2 quarts water for softening chiles
1 medium onion, chopped
2-3 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
2 pounds pork or beef roast, cooked, shredded or cubed
Salt to taste
2 to 3 dozen dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
2 pounds prepared masa

Discard stems and seeds of dried chiles. Rinse chiles in a colander and place chiles in a medium pot. Add 2 quarts water and bring to a boil. Cover, reduce heat and simmer until chiles are soft, 20-25 minutes. Drain chiles. Reserve 3 cups of liquid.

In a skillet, saute onion and garlic in oil until soft. Place chiles, garlic, onion and cumin in a blender with 2 cups of reserved liquid. Puree to a smooth sauce. Force sauce through a fine sieve or food mill to remove skin and any missed seeds. Transfer to a saucepan. Add remaining 1 cup liquid, and simmer about 45 minutes. Add cooked meat and simmer 15 more minutes. Add salt to taste.

Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn husk (if you spread it on the other side, it may stick). Spread it across the wider end, covering it from side to side and extending approximately halfway to the narrow tip. Add about 1-1 1/2 tablespoons of chile mixture in the center. Fold right edge to the center, and fold the left side over it. Then fold narrow end even with the wide end. Press ends together to seal contents. Repeat with remaining corn husks, masa and filling.

Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales for about 1 hour. They are done when the masa no longer sticks to the corn husks when tamales are unrolled.

Yield: 2-3 dozen tamales
Prep Time: 1-2 hours
Cook Time: 1 hour

Answer 5

2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening
Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.

Answer 6

wow..i have never tasted beef...i love the pork tamales, those are good.

Answer 7

hey when you get it could you send it to me?