Authentic Beef Tamales
These authentic beef tamales take time but reward you with tender, ancho-spiced Brisket wrapped in fluffy masa and steamed in corn husks, perfect for feeding a crowd and worth every minute.
Recipe Courtesy Of:
Cook Time: 8 hrs
Servings: 36
Ingredients: 17
Ingredients
Beef Filling
Masa
Corn Husks/Hojas
Preparation
Corn Husks/Hojas
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Step 1
Hojas are corn husks that are dry and papery but usually clean of silks, trimmed, flattened and ready for use. To soften them, pour plenty of very hot water over them and leave to soak for several hours or overnight. Shake well to get rid of excess water and pat them dry with a towel.
Beef Filling
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Step 1
Cut the brisket into large squares and put into a large pot with the onion, garlic, salt, and peppercorns. Cover the beef with water and bring to a boil. Lower the flame and simmer until tender – about 3 hours.
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Step 2
Set the beef aside to cool off in the broth. Strain, reserving the broth, and chop beef with garlic roughly.
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Step 3
Cover chiles and comino seeds with water and bring to a boil. Let them stand until chiles are soft and water cools. When they are cool enough to handle, slit them open and remove seeds and veins. Using a molcajete or a blender to grind/blend them along with the comino into a paste.
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Step 4
Melt lard, add chile paste and sautée for about 3 minutes stirring all the time. Add beef and garlic, continuing to cook for the flavors to meld. Add ½ cup of the broth and let the mixture cook for about 10 minutes over a medium flame. Filling should not be watery. Add salt as necessary.
Masa
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Step 1
If you get your masa from a tamale or tortilla factory, ask for masa for tamales or masa quebradita. If you use masa harina, get the one for tamales and follow the directions.
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Step 2
Melt the lard. Use a large mixer to mix masa, salt, baking soda, broth, and the lard (one cup at a time). Continue beating for 10 minutes or so, until a ½ tsp. of the masa floats in a cup of cold water. If it floats you can be sure the tamales will be tender and light. If it doesn’t float, beat more melted lard into the mixture. Beat until fluffy and semi-shiny. Masa should be of a stiff consistency but spreadable.
Making the Tamales
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Step 1
Using a Tbsp. or a knife spread a thin coating of the masa over the broadest part of the corn husk, allowing for turning down about 2 inches at the pointed top. Spread the masa approximately 3 inches wide and 3 ½ inches long.
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Step 2
Spoon some beef filling down the middle of the dough (about 1 Tbsp.). Fold the sides of the corn husks together firmly. Fold up the empty 2 inch section of the husk, forming a tightly closed “bottom” and leaving the top open.
Cooking the Tamales
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Step 1
Fill the bottom of large soup pot or a tamale steamer with 1 inch of water and bring to a boil.
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Step 2
If using a pot, either put a molcajete, bowl or ball of aluminum foil at the bottom of the pot and fill in with leftover corn husks. Stack the tamales upright, with the folded part down at the bottom. Pack firmly but not tightly. Cover the tamales with more corn shucks. Cover the top of the steamer with a dishcloth or thick cloth, or cover the pot with a tightly fitting lid.
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Step 3
Cook tamales for about 1 ½-2 ½ hours over a medium flame. Keep water in a teapot simmering so that you can refill the pot when necessary. If you use a tamale steamer you should not have to add any more water.
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Step 4
To test the tamales for doneness, remove one from the center, and one from the side of the pot. Tamales are done when you open the corn husk, and the masa peels away easily from the shucks and the tamale is completely smooth.
Nutrition Information
230 Calories
1.5g SAT FAT
37g PROTEIN
mg IRON
mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: Calories 230; Total Fat 13 g (Sat. Fat 1.5 g; Trans Fat 0 g); Cholest. 25 mg; Sodium 350 mg; Total Carb. 19 g; Fiber 2 g;Total Sugars 0g; Protein 37g; Vit. D (2%DV); Calcium (30%DV); Iron (25%DV); Potas. (15%DV)
The Essential Ingredients
Brisket: Also known as the “first cut,” the brisket comes from the lower chest of the animal. It’s known for its rich marbling and tenderness. It’s often smoked, braised, or roasted; low-and-slow methods are best with this cut.
Masa Harina: Spanish for dough, this ‘corn flour’ is made from dried corn kernels cooked in limewater, before being ground. It’s a Latin American ingredient popular in recipes like arepas, tamales, or tortillas, and also serves as a gluten-free option for those who can’t have regular flour.
Corn Husks: The outer wrappers found on ears of corn that have been dried and preserved. They are used as a natural wrapping to hold the shape of tamales and lock in moisture while steaming.
Ancho Chile: A dried version of the poblano pepper. Known for its mild heat and rich smoky flavor. Commonly used in Mexican cuisine to add depth to sauces, stews, and marinades.
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.
Frequently Asked Questions
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How do I know when the tamales are done cooking?
To test for doneness, carefully remove one tamale from the steamer pot and let it cool for about 5 to 10 minutes. Gently pull back the corn husk. If the wrapper peels away cleanly and easily from the smooth, firm masa dough without sticking, they are ready to serve!
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Can I make this recipe ahead of time?
Absolutely. You can prepare the shredded beef filling up to 3 days in advance and refrigerate it. You can also assemble the tamales ahead of time and keep them tightly covered in the fridge overnight, then steam them fresh the next day.
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Can I freeze leftover tamales?
Yes, tamales freeze beautifully! Allow the cooked tamales to cool completely, then place them in an air-tight container or freezer-safe bag with a tightly fitting lid. They can be kept in the freezer for up to 3 months and easily reheated by steaming them again.
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Love it Thank You.
These directions are ridiculous. I made these per these directions and the meat is bland and watery, absolutely disgusting. The masa isn't even masa, it's a crumbly mess. Even with major alterations after finding the clear errors in the masa instructions, the resulting tamale was dry, lacking any flavor and the whole batch ( two beef roasts) ended up in the garbage. There is NOTHING good about this recipe or the instructions. I don't know how 5 other people rated this 5 stars.
Thank you for sharing!
Reminds me of my Grandma's!
We all know tamales take all day, but these are so worth it! The brisket is fire!