BEEF TAMALES
List of Ingredients
2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening
Recipe
Season the beef shoulder all over with salt and pepper then brown in
a large heavy pot over medium heat. Once browned on all sides, add
enough water to cover the roast along with the 1 sliced onion and
about 6 cloves of garlic. Cook until the meat is fork tender and
comes apart with no resistance, about 2 hours. When done, remove the
roast to a platter to cool, reserve the beef broth. Hand shred the
meat and set aside.
To prepare the sauce, remove the tops of the dried chilies and shake
out most of the seeds. Place the chilies in a large stockpot and
cover them with water. Add the cumin, remaining sliced onion and
garlic. Boil for 20 minutes until the chiles are very soft. Transfer
the chiles to a blender using tongs and add a ladle full of the chile
water (it is best to do this in batches.) Puree the chiles until
smooth. Pass the pureed chiles through a strainer to remove the
remaining seeds and skins. Pour the chili sauce into a large bowl and
add salt, stir to incorporate. Taste to check seasonings, add more if
necessary. Add the shredded beef to the bowl of chili sauce, and mix
thoroughly. Refrigerate until ready to use.
Go through the dried cornhusks, separate them and discard the silk,
be careful since the husks are fragile when dry. Soak them in a sink
filled with warm water for 30 minutes to soften. In a deep bowl,
combine the masa, baking powder, and salt. Pour the broth into the
masa a little at a time, working it in with your fingers. In a small
bowl, beat the vegetable shortening until fluffy. Add it to the masa
and beat until the dough has a spongy texture.
Rinse, drain, and dry the corn husks. Set them out on a sheet pan
covered by a damp towel along with the bowls of masa dough and beef
in chili sauce. Start with the largest husks because they are easier
to roll. Lay the husk flat on a plate or in your hand with the smooth
side up and the narrow end facing you. Spread a thin, even layer of
masa over the surface of the husk with a tablespoon dipped in water.
Do not use too much! Add about a tablespoon of the meat filling in
the center of the masa. Fold the narrow end up to the center then
fold both sides together to enclose the filling. The sticky masa will
form a seal. Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched
end up. Load the steamer into a large pot filled with 2-inches of
water. The water should not touch the tamales. Lay a damp cloth over
the tamales and cover with lid. Keep the water at a low boil,
checking periodically to make sure the water doesn't boil away. Steam
the tamales for 2 hours.
The tamales are done when the inside pulls away from the husk. The
tamale should be soft, firm and not mushy. To serve, unfold the husk
and spoon about a tablespoon of remaining beef filling on top.
Yield: 3 dozen
Prep Time: 1 hours 0 minutes
Cooking Time: 4 hours 30 minutes
Difficulty: Easy
BEEF TAMALES
Copyright 2001 Television Food Network, G.P. All rights reserved
TVFN, Food 911, Show #FO1B17: Tamale Tragedy in Boulder CO
posted by Jamie Rahm on meat-lovers
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