10 Easy Steps To Cook The Best Tom Tom Beef Tamales!

Tamales, a beloved traditional Mexican dish, are a testament to culinary creativity and cultural heritage. Among the many variations, Tom Tom Beef Tamales stand out with their rich flavors and succulent filling. If you’re eager to master this culinary art, follow our comprehensive guide on how to cook Tom Tom Beef Tamales.

Ingredients:

Masa (Dough):

• 2 pounds masa harina
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup warm water

Filling:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can tomato paste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Other:

• Husks from 20-24 tomatillo or banana leaves
• Vegetable oil
• String or twine

Instructions:

1. Prepare the Masa:

• In a large bowl, whisk together the masa harina, baking powder, and salt.
• Gradually add the warm water while mixing until a smooth and pliable dough forms.

2. Make the Filling:

• In a skillet, heat the vegetable oil over medium heat.
• Add the ground beef and cook until browned.
• Add the onion and garlic and sauté until softened.
• Stir in the tomato sauce, tomato paste, chili powder, cumin, and oregano.
• Simmer for 15-20 minutes, or until the sauce has thickened.
• Season with salt and pepper to taste and stir in the cilantro.

3. Soak the Husks:

• Remove the husks from the tomatillo or banana leaves and soak them in warm water for at least 30 minutes. This will make them pliable and easier to work with.

4. Fill the Husks:

• Spread a thin layer of masa on the center of each soaked husk.
• Place a spoonful of the beef filling in the center of the masa.
• Fold the husk over the filling and secure it with string or twine.

5. Steam the Tamales:

• Place the tamales in a steamer basket lined with a damp cloth.
• Steam over boiling water for 1-1.5 hours, or until the masa is cooked through.

6. Unwrap and Serve:

• Once the tamales are cooked, remove them from the steamer and let them cool slightly.
• Unwrap the husks and serve the tamales hot with your favorite toppings, such as salsa, sour cream, or guacamole.

Tips:

• For a richer flavor, use beef broth instead of water to make the masa.
• If you don’t have a steamer basket, you can use a colander placed over a pot of boiling water.
• To prevent the tamales from sticking to the steamer, line the basket with parchment paper or a damp cloth.
• If you’re using frozen tamales, steam them for an additional 30-45 minutes.

Variations:

• Chicken Tom Tom Tamales: Replace the ground beef with shredded cooked chicken.
• Pork Tom Tom Tamales: Use ground pork instead of beef.
• Vegetarian Tom Tom Tamales: Omit the meat and use a filling of sautéed vegetables, such as peppers, onions, and corn.

Health Benefits:

• Tom Tom Beef Tamales are a good source of protein, carbohydrates, and fiber.
• The filling provides essential vitamins and minerals, such as iron, zinc, and vitamin C.
• The masa is made from corn, which is a gluten-free grain.

The Art of Tamale Making:

Tamale making is a labor of love that requires patience, skill, and a deep appreciation for tradition. As you embark on this culinary journey, remember that the true joy lies in the shared experience and the satisfaction of creating something truly special.

Information You Need to Know

Q: Can I make Tom Tom Beef Tamales ahead of time?
A: Yes, you can prepare the tamales up to 2 days in advance. Steam them just before serving.

Q: How do I store cooked Tom Tom Beef Tamales?
A: Store cooked tamales in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: What are some common mistakes to avoid when making Tom Tom Beef Tamales?
A: Avoid overfilling the husks, which can cause the tamales to burst during steaming. Also, ensure the masa is not too wet or too dry, as this can affect the texture.