HOW TO MAKE BIRRIA TAMALES | TAMALES DE BIRRIA

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil provides a healthier fat option, while vegetable shortening is often less expensive.

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content, while pork shoulder is a more affordable alternative.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber, while all-purpose flour is a budget-friendly swap.

red chili powder

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without heat, and cayenne is often less expensive.

In a large pot, add 15 cups of water and set it on high heat.

Once boiling, add 1 onion, 3 garlic cloves, 3 bay leaves, and 1.5 tablespoons of salt.

Add the meat cut into 4 big chunks and wait for it to boil again.

Reduce heat to medium, cover, and cook for about 2 hours until the meat is fully cooked.

While the meat cooks, rinse and salt the corn husks, then submerge them in water to soak.

After about 3 hours, remove the meat and let it cool down.

Strain the broth and reserve 2 cups for the masa.

Add the 3 roma tomatoes to the broth and set aside.

Toast the chilis in a small frying pan until soft, then add them to the broth with the tomatoes.

In the same pan, toast the sesame seeds on low heat until they turn color, then transfer to a blender.

Toast the spices (bay leaves, cinnamon, cloves, peppercorn, thyme, oregano, cumin) until fragrant, then transfer to the blender.

Blend the tomatoes, chilis, beef bouillons, ginger, vinegar, and reserved broth until smooth.

Shred the cooked beef, removing excess fat.

In a small pan, heat the blended sauce for 5 minutes, stirring to prevent splattering.

Taste the sauce for salt and adjust if necessary, then remove 2 cups for the masa.

Mix the shredded meat with the sauce and cover to cook for 5 minutes.

In a bowl, beat the lard until creamy, then add baking powder and masa gradually until combined into a sand-like consistency.

Add the chile sauce and gradually pour in the warm beef broth and additional water until achieving the right masa consistency, kneading for 20 minutes.

Taste the masa for salt and adjust if necessary, ensuring it holds together when formed into a ball.

Fill a tamale steamer pot with 2 inches of hot water.

Remove the corn husks from the water and spread them out.

Grab a corn husk and spread a spoonful of masa onto the soft side, filling it halfway or more as desired.

Cooking Techniques

Equipment Needed

Spice Level: