BEEF TAMALES
This is a long one. The first part of this is for cooking the meat that will go into the tamales. Of course you can use whatever meat you want, I always have this roast as a left-over in my fridge so this is the perfect use for it. There are many ways to wrap and cook tamales, this is just one. I use canned black beans and have never tried dried ones. The Masa Harina you you should be Maseca, the Instant Corn Masa Mix and not Masa Flour.
Provided by Aspenwall
Categories Black Beans
Time 11h
Yield 11 tamales, 5 serving(s)
Number Of Ingredients 19
Steps:
- Meat:.
- Place Beef Bottom Round Roast, chopped clove of garlic, wine, tomato paste and rotel in the crockpot on high for four hours if the roast is thawed, 8 hours if frozen.
- Set aside most of the juice from the crockpot. Cool roast enough to handle.
- Clean corn husks and soak for about an hour.
- In saute pan heat oil on medium, add jalapeno and onion, cook three minutes then add cumin and cilantro, cook three more minutes. Add black beans and stir.
- Chop about half of the roast into one inch pieces and shred, add these to the bean mixture as it cooks, stirring periodically. When finished add about 1/2 cup of the reserved juice from the crockpot. Let this simmer about five minutes and then take the pan off the heat to let it cool for a bit.
- In another pan heat 1 cup water and add bullion cube, strain 3/4 cup of reserved juice from roast into this and simmer two or three minutes. Set aside to cool about ten minutes.
- In medium bowl whip crisco until light and fluffy (about ten minutes with a fork). Set aside.
- In separate bowl combine maseca, baking powder and salt, mix thoroughly. Slowly add cooled broth/juice mixture about 1/2 cup at a time, stir with your hands or a fork until a soft dough forms, add soft dough to crisco and mix well!
- Assemble tamales! Spread two or three tablespoons on tamale dough onto corn husk and flatten out with your fingers or a well lubricated spoon, sprinkle some queso fresco onto the middle of the dough and then add two or three tablespoons of bean and beef mix. Wrap tamale tightly and fold then ends over. You can use another corn husk to secure the ends by wrapping it again or tearing strips off the corn husk and tying those around the tamale.
- Place all tamales in steamer (electric or stove-top) for about an hour making sure the water does not run out.
Nutrition Facts : Calories 963.5, Fat 67.3, SaturatedFat 22.8, Cholesterol 174.2, Sodium 713.4, Carbohydrate 18.4, Fiber 5.3, Sugar 1, Protein 60.9
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Orisha anjum
[email protected]These tamales are a bit spicy, but I love that. They are so flavorful and moist. I highly recommend this recipe.
Surya Bk
[email protected]I made these tamales for a party and they were a huge hit! Everyone loved them and I received many compliments.
Gaming with ovi
[email protected]These tamales are a bit time-consuming to make, but they are definitely worth the effort. They are so delicious and flavorful.
Sandisiwe Malingatshoni
[email protected]I've made these tamales several times now and they are always a hit. They are easy to make and always turn out great.
Terenga Turagakula
[email protected]These tamales were delicious! The masa was perfect and the beef filling was very flavorful. I highly recommend this recipe.
Babinga Hamulan
[email protected]I loved these tamales! They were so flavorful and moist. I will definitely be making them again.
Beeza 786
[email protected]These tamales were a bit dry, but I think that was because I didn't use enough masa. I would recommend using more masa next time.
Jelmut Arias Loza
[email protected]I've never made tamales before, but this recipe made it easy. The tamales turned out great and I will definitely be making them again.
Rabnawaz Mangla
[email protected]I made these tamales with chicken instead of beef and they were still very good. I think this recipe would work well with any type of meat.
A T
[email protected]These tamales were a bit too spicy for my taste, but I still enjoyed them. I would recommend reducing the amount of chili powder if you don't like spicy food.
Xolisani Majiza
[email protected]I'm not a huge fan of tamales, but I really enjoyed these. The masa was light and fluffy, and the beef filling was very flavorful.
Jeremy Brown
[email protected]These tamales are a bit time-consuming to make, but they are definitely worth the effort. The end result is a delicious and authentic Mexican dish.
Chukwugozie Okoro
[email protected]I made these tamales for a party and they were a huge hit! Everyone loved them and I received many compliments.
Zain Hafeez
[email protected]I've tried many tamale recipes over the years, but this one is by far the best. The instructions were clear and easy to follow, and the tamales turned out perfectly.
Ivars Vilsons
[email protected]These tamales were absolutely delicious! The masa was flavorful and tender, and the beef filling was moist and well-seasoned. I will definitely be making these again.