Beef Tamales, or Tamales de Res

• Gluten free

• Meat

  • 3 lbs Beef shoulder, roast
  • 3 lbs Red chile beef filling

• Produce

  • 1 Bay leaf
  • 30 Corn husks
  • 4 cloves Garlic, whole
  • 1 package Guajillo chiles, dry
  • 1/4 Onion

• Canned Goods

  • 4 cups Beef broth

• Baking & Spices

  • 3 1/2 cups Masa, prepared
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 2 cups Water, HOT

Found on inmamamaggieskitchen.com

Description

Ingredients

• For Red Beef Chile Filling:
• 4 tablespoons oil (divided)
• 3-4 lbs beef shoulder roast
• salt and pepper
• 4-6 cups beef broth
• 4 cloves of garlic whole (divided)
• ¼ onion, chopped
• 1 bay leaf
• 1 package of dry guajillo chiles
• 1 teaspoon ground cumin
• For Tamales:
• 30 Corn husks
• 3½ cups prepared Masa
• 3 lbs Red Chile Beef filling
• 2 cups hot water

Directions

• For the Filling:
• Heat 2 tablespoons oil in a large stock pot.
• Salt and pepper all sides of the beef roast.
• Brown each of the sides of the roast.
• Add the beef broth, 3 garlic cloves, onion, and bay leaf.
• Cover and let simmer for 2 hours
• Remove from pot and let the meat rest.
• Reserve 2 cups of the beef broth. Discard the rest.
• In the meantime, remove stems and as many seeds as possible from the guajillo chiles.
• Soak guajillo chiles in warm water for 30 minutes or until pliable.
• Discard the chile water.
• In a blender, add soaked guajillo chiles, 1 garlic clove, cumin, salt, pepper, and reserved beef broth.
• Blend into a thick red chile sauce.
• In a large pot, heat 2 tablespoon oil.
• Add the red chile sauce and cook on low heat for 4-5 minutes. Stir occasionally.
• While you’re waiting, shred the beef.
• Remove any extra fat.
• Add beef to the red chili sauce.
• Heat thoroughly. About 30 minutes.
• Set aside.
• For Tamales:
• Soak the corn husks for at least 30 minutes in hot water.
• With a knife or a spoon, spread a thin layer of the masa on the corn husk.
• In the center of the corn husk and in the center of the masa, add the filling.
• Fold the sides in.
• Fold the corner top in.
• Place a few of the corn husks on the bottom of the pot, then add the uncooked tamales.
• Add 2 cups hot water.
• Note: If you don’t have a steamer, adding the kitchen towel will help them steam better.
• Steam for 1½ hour.