Authentic Beef Tamales Recipe

Ingredients

• 4 pounds boneless chuck roast
• 4 cloves garlic
• 3 (8 ounce) packages dried corn husks
• 4 dried ancho chiles
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh oregano
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
• 1 teaspoon white vinegar
• salt to taste
• 3 cups lard
• 1 tablespoon salt
• 9 cups masa harina

Instructions

1. In a large pot, combine beef and garlic. Cover with cold water and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef becomes tender and easily shreds, approximately 3 1/2 hours. Remove the beef, reserving 5 cups of the cooking liquid and discarding the garlic. Let the meat cool slightly, then shred finely using forks.
2. Soak corn husks in a large container filled with warm water. Weigh them down with a plate and a heavy can to keep them submerged until they become soft and pliable, about 3 hours.
3. Toast ancho chiles lightly in a cast iron skillet. Once cooled, remove stems and seeds. Crumble the chiles and grind them finely in a coffee grinder or using a mortar and pestle.
4. Heat oil in a large skillet over medium heat. Stir in flour and cook until it begins to brown slightly. Gradually pour in 1 cup of beef broth, stirring constantly until smooth. Add the ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Incorporate the shredded beef, cover, and simmer for 45 minutes.
5. In a large mixing bowl, combine lard and salt. Using an electric mixer on high speed, beat until the mixture is light and fluffy. Gradually add the masa harina and beat at low speed until well combined. Slowly pour in the reserved cooking liquid, a little at a time, until the mixture reaches a consistency similar to soft cookie dough.
6. Remove the corn husks from the water and drain well. Working one at a time, flatten each husk with the narrow end facing you. Spread about 2 tablespoons of the masa mixture onto the top 2/3 of the husk. Spoon approximately 1 tablespoon of the meat mixture down the center of the masa. Roll up the corn husk, starting from one of the long sides. Fold the narrow end of the husk up onto the rolled tamale and secure it with a piece of butcher's twine.
7. Arrange the tamales in a steamer basket. Steam over boiling water for about one hour, or until the masa is firm and holds its shape. Add more water as needed to prevent the steamer from boiling dry. Serve immediately, allowing each person to unwrap their own delicious tamales.

Nutrition

• Calories: 347 kcal
• Fat Content: 24 g
• Fiber Content: 3 g
• Sugar Content: 0 g
• Sodium Content: 248 mg
• Protein Content: 9 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g