Deconstructed Beef Tamales with Chimichurri Sauce
This deconstructed Beef Tamale recipe using Ground Beef is a new twist on an old favorite.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 15
Ingredients
Chimichurri
Preparation
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Step 1
Pre heat oven to 375°. In a medium size bowl combine Masa and hot water; mix until dough forms. Transfer mixture on to greased sheet pan and spread mixture evenly. Bake for 10 to 12 minutes. Remove from oven and cut into 6 even pieces.
Cooking Tip: If you have a biscuit cutter use it to cut masa into round shaped pieces. Otherwise cut the masa into squares.
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Step 2
In a large skillet over medium heat combine ground beef, onions, gujilo powder, chile powder, and salt. Break ground beef into small crumbles and cook for 10 to 15 minutes.
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Step 3
In a food processor; add parsley, cilantro, olive oil, and garlic. Pulse 4 to 6 times or until ingredients are combined sauce is thick. Season with salt and pepper to taste.
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Step 4
To assemble. Lay down one corn husk and top with masa, chimichurri sauce, ground beef mixture, Pico de Gallo, Cotija cheese, and fresh lime.
Nutrition Information
585 Calories
6.4g SAT FAT
32g PROTEIN
9.7 mg IRON
7.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 oz: 585 Calories; 190.8 Calories from fat; 21.2g Total Fat (6.4 g Saturated Fat; 0.3 g Trans Fat; 2.5 g Polyunsaturated Fat; 10.3 g Monounsaturated Fat;) 77 mg Cholesterol; 1008 mg Sodium; 68.7 g Total Carbohydrate; 6.1 g Dietary Fiber; 7 g Total Sugars; 32 g Protein; 0 g Added Sugars; 209.1 mg Calcium; 9.7 mg Iron; 682 mg Potassium; 0 mcg Vitamin D; 0.8 mg Riboflavin; 15.6 mg NE Niacin; 0.8 mg Vitamin B6; 2.4 mcg Vitamin B12; 439 mg Phosphorus; 7.2 mg Zinc; 26.5 mcg Selenium; 83.9 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Calcium, Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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