How To Make Beef Tamales Like A Pro: Tips And Tricks!

Indulge in the tantalizing flavors of homemade beef tamales with this step-by-step guide that demystifies the art of tamale-making. From preparing the masa to assembling and steaming these culinary gems, we’ll guide you through the process with unparalleled ease.

Ingredients for Beef Tamale Magic

Masa:

• 2 pounds masa harina (corn flour)
• 1 1/2 cups warm water
• 1/2 cup vegetable shortening
• 1 teaspoon salt

Beef Filling:

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can chili beans, undrained
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Other:

• 24 corn husks, soaked in warm water for at least 30 minutes
• Vegetable oil, for greasing

Step 1: The Masa Symphony

In a large bowl, combine the masa harina, warm water, shortening, and salt. Mix until a dough forms. If the dough is too dry, add a tablespoon of water at a time until it reaches a smooth, pliable consistency.

Step 2: The Beefy Delight

In a large skillet, brown the ground beef over medium heat. Drain any excess fat. Add the onion, green bell pepper, tomato sauce, chili beans, chili powder, cumin, salt, and black pepper. Cook until the sauce has thickened, about 15 minutes.

Step 3: Corn Husk Elegance

Lay a soaked corn husk on a flat surface. Spread about 1/4 cup of masa evenly over the husk, leaving about 1 inch of space at the top.

Step 4: Embracing the Beefy Goodness

Place about 1/4 cup of the beef filling in the center of the masa.

Step 5: The Art of Folding

Fold the sides of the corn husk over the filling, overlapping them slightly. Then, fold the bottom of the husk over the filling and tuck it under.

Step 6: Securing the Tamale

Tie the tamale with a strip of corn husk or kitchen twine to secure it.

Step 7: The Steaming Symphony

Place the tamales in a steamer basket lined with parchment paper. Steam over boiling water for 1 hour, or until the masa is firm and the filling is cooked through.

Tips for Tamale Triumph

• Use high-quality masa harina for the best flavor and texture.
• Don’t overmix the masa, as this can make it tough.
• If the corn husks are too dry, soak them in hot water for a longer period.
• Experiment with different fillings, such as chicken, pork, or vegetables.
• Make a double batch and freeze the uncooked tamales for later.

The Joy of Homemade Tamales

Celebrate the flavors of Mexico with every bite of these homemade beef tamales. Whether you’re a seasoned tamale-maker or a culinary novice, this guide will empower you to create authentic and delicious tamales that will delight your taste buds.

Basics You Wanted To Know

Q: Can I use instant masa instead of masa harina?
A: Yes, you can use instant masa, but the texture may not be as authentic.

Q: How do I know if the tamales are cooked through?
A: The masa should be firm and the filling should be cooked through. You can also insert a toothpick into the center of a tamale; if it comes out clean, they are done.

Q: Can I make tamales ahead of time?
A: Yes, you can make tamales ahead of time and freeze them uncooked. When you’re ready to cook them, thaw them overnight and then steam them as directed.