Beef Tamales Recipe

Masa harina: A special type of corn flour used for making tamales and tortillas.

Chicken broth: A flavorful liquid made from simmering chicken bones and vegetables.

Lard: Rendered pork fat used to give the tamale dough its characteristic texture.

Baking powder: A leavening agent that helps the tamale dough rise.

Salt: Enhances the flavor of both the dough and the filling.

Beef chuck roast: A cut of beef that becomes tender and flavorful when cooked slowly.

Onion: Adds sweetness and depth to the beef filling.

Garlic: Provides a robust, aromatic flavor to the filling.

Ground cumin: A spice that adds a warm, earthy flavor to the beef filling.

Chili powder: Adds a mild heat and rich flavor to the filling.

Beef broth: A flavorful liquid made from simmering beef bones and vegetables.

Corn husks: Used to wrap the tamales, giving them their traditional shape and texture.

When preparing the tamale dough, ensure that the lard is at room temperature for easier mixing. This will help achieve a crumbly texture before adding the chicken broth. Additionally, when spreading the dough onto the corn husks, use a spatula or the back of a spoon to achieve an even, thin layer, which will result in a more uniform and tender tamale.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, though the texture will be slightly different. It is a good alternative if masa harina is not available.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the moisture and flavor in the masa without altering the taste significantly.

• lard - Substitute with vegetable shortening: Vegetable shortening can be used as a plant-based alternative to lard, providing a similar texture and consistency.

• baking powder - Substitute with baking soda and cream of tartar: Use a combination of baking soda and cream of tartar to replicate the leavening effect of baking powder.

• salt - Substitute with kosher salt: Kosher salt can be used as a substitute, though you may need to adjust the quantity to taste.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder can be used as a substitute for beef chuck roast, offering a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots can be used as a substitute for onions, providing a milder and slightly sweeter flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, though you may need to adjust the quantity to achieve the desired flavor.

• ground cumin - Substitute with ground coriander: Ground coriander can be used as a substitute for ground cumin, offering a different but complementary flavor.

• chili powder - Substitute with paprika: Paprika can be used as a substitute for chili powder, though it will provide a milder heat and a slightly different flavor.

• beef broth - Substitute with mushroom broth: Mushroom broth can be used as a substitute for beef broth, offering a rich umami flavor that complements the dish.

• corn husks - Substitute with banana leaves: Banana leaves can be used as a substitute for corn husks, providing a unique flavor and an alternative wrapping method.

• Allow the tamales to cool completely after steaming. This helps prevent condensation, which can make them soggy.
• Wrap each tamale individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents them from sticking together.
• Place the wrapped tamales in a single layer on a baking sheet. Freeze them for about 1-2 hours, or until they are firm. This step is crucial for maintaining their structure during long-term storage.
• Transfer the frozen tamales to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• Store the tamales in the freezer for up to 6 months. For the best flavor and texture, try to consume them within 3 months.
• To reheat frozen tamales, remove the plastic wrap or foil. Steam them for 20-30 minutes, or until heated through. Alternatively, you can microwave them on high for 2-3 minutes, but be sure to cover them with a damp paper towel to retain moisture.
• If you prefer, you can also reheat tamales in the oven. Preheat the oven to 350°F (175°C), wrap the tamales in foil, and bake for 20-25 minutes, or until thoroughly heated.

• Steaming Method:

  1. Fill a steamer with water and bring it to a boil.
  2. Place the tamales in the steamer, making sure they are upright.
  3. Cover and steam for 15-20 minutes, or until heated through.

• Microwave Method:

  1. Wrap each tamale in a damp paper towel.
  2. Place them on a microwave-safe plate.
  3. Microwave on high for 2-3 minutes, checking halfway to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the tamales in aluminum foil to keep them moist.
  3. Place them on a baking sheet and bake for 20-25 minutes, or until heated through.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Unwrap the tamales from their husks.
  3. Place them in the skillet and cover with a lid.
  4. Heat for about 5 minutes on each side, or until thoroughly warmed.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the tamales in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and cook for 45 minutes to 1 hour.

• Large pot: Used to cook the beef filling with onion, garlic, cumin, chili powder, and beef broth until the beef is tender and shreds easily.

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Mixing bowl: Used to mix the masa harina, baking powder, salt, lard, and chicken broth to create the tamale dough.

• Wooden spoon: Useful for mixing the tamale dough until it becomes smooth and spreadable.

• Steamer: Necessary for steaming the assembled tamales until the dough is firm and pulls away from the husk easily.

• Tongs: Handy for placing the tamales upright in the steamer and removing them once they are cooked.

• Corn husks: Soaked in warm water and used to wrap the tamale dough and beef filling.

• Measuring cups: Used to measure the masa harina, chicken broth, lard, and beef broth accurately.

• Measuring spoons: Used to measure the baking powder, salt, cumin, and chili powder accurately.

• Shredding forks: Used to shred the cooked beef into fine pieces for the filling.

• Spoon: Used to add the beef filling onto the tamale dough spread on the corn husks.

Prepare the filling: Cook the beef filling a day ahead and store it in the fridge. This allows flavors to meld and saves time on the day of assembly.

Use a mixer: Use a stand mixer to combine the masa harina, lard, and chicken broth. It speeds up the process and ensures a smooth dough.

Assembly line: Set up an assembly line with all ingredients and tools ready. This makes the process of spreading dough and adding filling more efficient.

Batch steaming: Steam multiple batches of tamales at once if your steamer is large enough. This reduces overall cooking time.