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Authentic Beef Tamales

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Traditional beef tamales made with slow-cooked shredded beef, flavorful chile sauce, fluffy masa, and steamed in corn husks. A festive and hearty dish that’s perfect for holidays, gatherings, or stocking the freezer.

Ingredients

6 lb brisket

1 onion

6 cloves garlic, peeled

3 tsp salt

6 peppercorns

8 dried ancho chiles

1 Tbsp cumin seeds

½ lb lard (or 1 cup canola oil)

6 lbs fresh masa OR 4 lbs masa harina

½ lb lard (or 2 cups canola oil)

6 tsp salt

1 tsp baking soda

2 cups reserved beef broth

3 lbs corn husks/hojas

Hot water (to soak husks)

Instructions

  1. Place brisket, onion, garlic, salt, peppercorns, and water in a large pot. Simmer 3–4 hours until beef is very tender.
  2. Remove beef, shred with two forks, and reserve 2 cups of cooking broth.
  3. Toast ancho chiles and cumin seeds lightly, soak chiles until softened, then blend into a paste. Mix with shredded beef and stir in lard or oil.
  4. For masa: whip fresh masa (or masa harina prepared as directed) with lard or oil, salt, baking soda, and reserved broth until smooth and fluffy.
  5. Soak corn husks in hot water for 30 minutes until pliable.
  6. Spread a few tablespoons of masa onto the center of each husk, add a spoonful of beef filling, then fold sides over and fold up the bottom, leaving the top open.
  7. Stand tamales upright in a large steamer, cover with extra husks, and steam for 1½–2 hours, adding water as needed.
  8. Check doneness: masa should pull away easily from the husk. Let rest 10 minutes before serving.

Notes

Use guajillo or pasilla chiles for more heat.

Add cheese with beef for a richer filling.

For vegetarian tamales, substitute roasted vegetables or beans.

Test masa by dropping a small piece in water—it should float if properly whipped.

Freeze cooked tamales up to 6 months; reheat by steaming or microwaving with a damp paper towel.

Nutrition

Find it online: https://justsosavory.com/authentic-beef-tamales/