How to Make Soft, Melt-in-Your-Mouth Beef Tamales

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.

Pat the chuck roast dry with paper towels and cut into large chunks.

Season the beef with kosher salt and black pepper.

Set Instant Pot to sauté on high and heat oil.

Brown the beef in batches, avoiding overcrowding.

Pour in 12 cups of water, add oregano, allspice, half onion, whole garlic, and bay leaves.

Secure the lid, set to high pressure, and cook for 45 minutes.

Let pressure release naturally for 10 minutes, then manually release the rest.

Remove fat layer from broth and shred the beef.

Strain the broth and set aside.

Prepare the chiles: remove seeds from wajillos, clean them, and cut gua chiles into pieces.

Dice half of a white onion and peel six garlic cloves.

In a large pot over medium heat, melt lard, add onion and garlic, and cook until softened.

Add oregano and cumin seeds, toast for 1-2 minutes.

Toast the chiles for 1-2 minutes until fragrant, then add 5 cups of reserved broth and simmer for 10-15 minutes.

Blend the broth and chiles until smooth, reserving 1 cup of sauce for the masa.

Heat oil in a large pan, pour in the sauce, and simmer for 10-15 minutes until thickened.

Add shredded beef to the sauce and season with salt, cooking for 2-3 minutes.

Soak corn husks in warm water for 15-30 minutes, then rinse and pat dry.

In a large bowl, mix instant corn masarina, baking powder, and salt.

In a stand mixer, beat lard until smooth, then add dry masa in three parts, mixing with broth until smooth and spreadable.

Spread masa on the smooth side of the corn husk, leaving space at the bottom and sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary