How to make Tamales | 999 Things To Cook

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina is more nutritious, while cornmeal can be a budget-friendly substitute.

beef

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Lean ground turkey is lower in fat, while ground beef can be more affordable.

Cut beef chuck roast into even pieces and place in an oven pan.

Chop dried chilies and add them to the pan with the meat.

Pour beef stock into the pan to submerge the meat and chilies.

Cover the pan and place it in a 350°F oven for 2.5 to 3 hours.

Soak corn husks in a large pot of water, ensuring they are submerged.

Roast 1 poblano, 2 jalapenos, and 3 Serrano chilies over an open flame until blistered and charred.

Wrap the roasted chilies in foil to steam, then peel off the skins and chop them.

Blend the peeled chilies with 3 guajillo chilies, 1 ancho chili, half a large onion, 3 dried Fresno chilies, 2 tablespoons of toasted ground cumin seeds, 8 cloves of garlic, 1 teaspoon of salt, and black pepper.

Remove the meat from the oven and discard the chilies from the pan, keeping the liquid.

Pour the hot liquid into the blender with the chilies and blend until liquefied.

Shred the cooked meat using two forks and place it in a pot.

Add the blended sauce to the pot with the shredded meat and simmer to reduce.

Let the meat rest for a couple of hours to cool and develop flavors, tasting for salt and adding better than bouillon chicken base if desired.

In a mixing bowl, combine 4.5 cups of masa harina and a good amount of salt, whisking well.

In a separate bowl, mix 1.5 cups of room-temperature lard until smooth and silky.

Gradually add 3.75 to 4 cups of water to the masa harina mixture, mixing gently by hand until smooth.

Cover the dough with plastic wrap and let it sit for at least 30 minutes before using.

Drain excess juices from the meat using a colander.

Spread a bit of masa dough onto a corn husk, place a thin layer of meat in the middle, and wrap the husk around the filling.

Tie the tamale with a thin strip of husk or butchers twine, leaving the top open to breathe during steaming.

Repeat the tamale assembly process until all dough and filling are used.

Place a small bowl upside down in a pot, add water, and arrange the tamales upright with the open side facing up.

Cover the pot and steam the tamales on medium-low heat for 90 minutes.

After 90 minutes, turn off the heat and let the tamales sit for at least 30 minutes to solidify.

Cooking Techniques

Equipment Needed

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Dietary