Learn How To Make Red Chili Beef Tamales With This Easy Recipe!

Prepare to embark on a delectable journey as we delve into the art of crafting tantalizing Red Chili Beef Tamales. This beloved Mexican delicacy combines the vibrant flavors of chili with the tender succulence of beef, wrapped in a soft and pillowy cornmeal dough. With our step-by-step guide, you’ll master the techniques to create these culinary masterpieces at home.

Ingredients: Assembling the Symphony of Flavors

For the Red Chili Sauce:

• 1 pound dried guajillo chilis, stemmed and seeded
• 1 pound dried ancho chilis, stemmed and seeded
• 10 garlic cloves, finely chopped
• 1 onion, chopped
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 cups chicken broth

For the Beef Filling:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup red chili sauce (from above)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Cornmeal Dough:

• 2 cups masa harina
• 1 teaspoon salt
• 1 cup warm water
• 1/4 cup vegetable shortening

Instructions: A Step-by-Step Masterclass

1. Preparing the Red Chili Sauce

• In a large saucepan, cover the chilis with hot water and let stand for 30 minutes, or until softened.
• Drain the chilis and transfer to a blender along with the garlic, onion, oregano, cumin, salt, and chicken broth.
• Blend until smooth and set aside.

2. Cooking the Beef Filling

• In a Dutch oven or large pot, brown the beef cubes over medium heat.
• Add the chopped onion and garlic and cook until softened.
• Stir in the red chili sauce, cumin, salt, and pepper.
• Bring to a simmer and cook for 2 hours, or until the beef is tender.

3. Mixing the Cornmeal Dough

• In a large bowl, combine the masa harina and salt.
• Gradually add the warm water while mixing until a dough forms.
• Knead the dough for 5 minutes until it becomes smooth and elastic.
• Add the vegetable shortening and knead for an additional 2 minutes.

4. Assembling the Tamales

• Divide the cornmeal dough into 24 equal portions.
• On a plastic wrap-lined work surface, flatten each portion into a 6-inch circle.
• Place a spoonful of beef filling in the center of each circle.
• Fold the dough over the filling and press the edges together to seal.

5. Steaming the Tamales

• Line a steamer basket with corn husks.
• Arrange the tamales vertically in the basket, leaving space between them.
• Cover the tamales with additional corn husks and steam for 2 hours, or until the dough is fully cooked.

6. Unwrapping and Serving

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

7. Enjoying the Culinary Creation

Savor the exquisite flavors of your homemade Red Chili Beef Tamales. Each bite is a symphony of textures and tastes, transporting you to the vibrant streets of Mexico.

Tips for Perfection: Enhancing Your Tamale-Making Skills

• For a richer flavor, soak the dried chilis overnight before blending.
• Use a variety of chilis to create a complex and nuanced sauce.
• Don’t overcook the beef filling; it should be tender but not dry.
• If the cornmeal dough is too sticky, add a little more masa harina.
• If the dough is too dry, add a little more warm water.
• Steam the tamales until the dough is fully cooked; undercooked tamales will be difficult to unwrap.

Variations: Exploring Culinary Possibilities

• Vegetarian Tamales: Substitute the beef filling with a mixture of beans, corn, and vegetables.
• Green Chili Beef Tamales: Use green chilis instead of red chilis to create a milder sauce.
• Sweet Tamales: Fill the tamales with a mixture of fruit, sugar, and cinnamon.

Wrap-Up: A Culinary Triumph with Every Bite

With patience and dedication, you can elevate your cooking skills to create mouthwatering Red Chili Beef Tamales that will impress your family and friends. Embrace the flavors of Mexican cuisine and indulge in this culinary masterpiece.

Questions We Hear a Lot

Q: How can I prevent the tamales from sticking to the corn husks?
A: Ensure the corn husks are soaked in warm water before lining the steamer basket.

Q: Can I make the tamales ahead of time?
A: Yes, you can steam the tamales and let them cool completely. Store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat before serving.

Q: What is the best way to reheat tamales?
A: Tamales can be reheated by steaming, microwaving, or baking. Steaming is the preferred method to preserve their texture.