GROUND BEEF TAMALES RECIPE RECIPES

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BEEF TAMALES RECIPE | MYRECIPES



Beef Tamales Recipe | MyRecipes image

Pork is the traditional filling for tamales in New Mexico, but since we use pork in Carne Adovada, we chose beef filling for these tamales. Adjust the ground chile for more or less heat as you prefer. If this recipe makes more tamales than you need, freeze for up to a month.

Provided by Bill Jamison and Cheryl Alters Jamison

Yield 8 servings (serving size: 2 tamales)

Number Of Ingredients 20

Filling:
Cooking spray
1 ½ cups chopped onion
2 garlic cloves, thinly sliced
1 pound beef stew meat
1 cup water
½ teaspoon salt
1 tablespoon all-purpose flour
1 ½ teaspoons ground dried red New Mexico chile
16 large dried cornhusks
Dough:
3 cups masa harina
1 teaspoon salt
1 tablespoon butter, melted
2 teaspoons canola oil
1 cup fat-free, less-sodium beef broth
1 cup water
Remaining ingredients:
16 long thin strips dried cornhusk
1 cup Red Chile Sauce (optional)

Steps:

  • Preheat oven to 350°.
  • To prepare filling, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 4 minutes or until onion is tender. Add beef; sauté 5 minutes, turning to brown on all sides. Stir in 1 cup water and 1/2 teaspoon salt; bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender.
  • Transfer beef to a bowl with a slotted spoon. Pour drippings into a glass measure. Add enough water to drippings to equal 1 cup. Wipe pan with paper towels.
  • Shred beef into bite-sized pieces. Heat pan over medium-high heat. Coat pan with cooking spray. Return beef to pan; sprinkle with flour. Cook 1 minute, stirring constantly. Stir in ground chile; stir in drippings mixture. Reduce heat, and cook 7 minutes or until liquid almost evaporates, stirring often. Remove from heat; cool to room temperature.
  • Place whole cornhusks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
  • To prepare dough, combine masa and 1 teaspoon salt in a large bowl. Add butter and oil; stir well. Add broth and 1 cup water; stir until a soft dough forms.
  • Working with one husk at a time, place about 1/4 cup masa dough in the center of the husk; press dough into a 4 x 3-inch rectangle. Spoon about 2 tablespoons beef mixture down one side of the dough. Using the corn husk as your guide, roll tamale up, jelly-roll style; fold bottom ends of the husk under. Tie 1 corn husk strip around tamale to secure; stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and corn husk strips. Steam tamales, covered, 50 minutes, or until the dough is firm. Remove tamales from vegetable steamer; let stand 5 minutes. Serve with Red Chile Sauce, if desired.

Nutrition Facts : Calories 145 calories, CarbohydrateContent 19.9 g, CholesterolContent 20 mg, FatContent 4.3 g, FiberContent 2.2 g, ProteinContent 7.9 g, SaturatedFatContent 1.4 g, SodiumContent 268 mg

HOMEMADE BEEF TAMALES RECIPE | ALLRECIPES



Homemade Beef Tamales Recipe | Allrecipes image

Homemade tamales with homemade tortillas. Top with sour cream.

Provided by Marvin Howard

Categories     Everyday Cooking

Total Time 1 hours 40 minutes

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 50 tamales

Number Of Ingredients 15

5 pounds ground beef
1 (4 ounce) can chopped roasted green chile peppers
5 teaspoons hot pepper sauce (such as Cholula®)
1 tablespoon kosher salt
4 cloves garlic, pressed, divided
1 tablespoon minced white onion
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
1 (2 pound) package yellow masa flour
2 tablespoons lard
1 teaspoon baking powder
2 cups water, divided
50 dried corn husks
8 ounces grated Chihuaua cheese, or to taste
5 tablespoons chili powder

Steps:

  • Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
  • Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
  • Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
  • Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
  • Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

Nutrition Facts : Calories 375.2 calories, CarbohydrateContent 29.7 g, CholesterolContent 66.2 mg, FatContent 19.5 g, FiberContent 5.6 g, ProteinContent 20.6 g, SaturatedFatContent 7.9 g, SodiumContent 454.3 mg, SugarContent 0.3 g

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