Red Chile Beef Tamales
Pillowy masa dough steamed in corn husks around a rich, chile-braised shredded beef filling. A labor of love, and a true holiday-table showstopper.
Why You'll Love This
- Authentic homemade masa with real depth from lard and beef broth
- Makes a big batch perfect for freezing and reheating
- Traditional red chile beef filling with real chile flavor, not a shortcut sauce
Ingredients
- 30dried corn husks
- 2 lbbeef chuck roast, cut into large chunks
- 4dried guajillo chiles, stemmed and seeded
- 2dried ancho chiles, stemmed and seeded
- 4 clovesgarlic, peeled
- 1 tspground cumin
- 1 tspdried oregano
- 2.5 tspkosher salt, divided
- 4 cupsmasa harina
- 1.5 cupslard or vegetable shortening
- 1 tspbaking powder
- 2.5 to 3 cupsbeef broth (reserved from braising), warm
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Place the corn husks in a large bowl, cover completely with hot water, and soak for at least 1 hour, weighting them down with a plate so they stay submerged.
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