HOW TO MAKE THE BEST TAMALES ROJOS EVERYTIME | RED BEEF TAMALES RECIPE

lard

🥗Healthier: vegetable shortening

💰Cheaper: butter

Vegetable shortening reduces saturated fat while maintaining texture.

beef

🥗Healthier: ground turkey

💰Cheaper: pork

Ground turkey is lower in fat, while pork can be a cost-effective alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds flavor without dairy.

red chili sauce

🥗Healthier: homemade sauce

💰Cheaper: canned tomatoes + spices

Homemade sauce can be healthier and cheaper.

Cook the chuck tender roast in a pressure cooker with salt, allspice, whole clove, half onion, 3 bay leaves, garlic, and 6 cups of water for 50 minutes.

Let the meat sit for 20-30 minutes after cooking.

Remove seeds and stems from the chili pods and rinse them.

Boil the chili pods and tomatillos in a saucepan covered with water until boiling, then let cool.

Blend the boiled tomatillos and chiles with 4 cups of broth, 7 garlic cloves, cumin, and salt until smooth.

Simmer the blended sauce on medium heat for 5 minutes, then reserve 1 cup of sauce for the masa.

Shred the cooked meat and mix it with the remaining sauce.

In a stand mixer, beat the lard for 5 minutes, then add baking powder, 1 cup of masa, and some broth, mixing on low.

Gradually add the remaining masa and broth, mixing for 15 minutes until the masa floats in cold water.

Cover the masa and prepare the steamer pot with water on medium-low heat.

Soak corn husks overnight or for at least 4 hours.

Spread masa on the soft side of the corn husk, add meat filling, and fold the husk to close.

Steam the tamales in the steamer pot for 2-3 hours, covered with extra husks and a kitchen towel.

Cooking Techniques

Equipment Needed

Spice Level: