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Hot Tamales

southern.chef's picture
Hot tamales is a mexican recipe for cooking roast with corn dough. Prepared with chuck or shoulder roast, the tamale is made with corn husk and masa and spiced with chilies for heat. Cooked slowly, it makes a great and filling meal.
Ingredients
  Beef shoulder/Chuck roast 3 Pound
  Garlic 4 Clove (20 gm)
  Salt 1 Teaspoon
  Dried corn husks 2 Dozen
  Dried chilies 3 Large
  Shortening 2 Teaspoon
  All purpose flour 1 1⁄2 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Instant corn masa 3 Cup (48 tbs)
  Shortening 9 Tablespoon, divided (1/2 Cup Plus 1 Tablespoon)
Directions

Combine first 3 ingredients in a Dutch oven.
Add water to cover; bring to a boil.
Cover, reduce heat, and simmer 2 1/2 hours or until meat is tender.
Drain meat, reserving broth; set broth aside.
Shred meat with a fork; set aside.Cover dried cornhusks with hot water; let stand several hours or until softened.
Drain well.
If husks are too narrow overlap 2 husks to make a wide one.
If too wide, tear off one side.
Remove and discard seeds from chiles; place in a saucepan, and cover with water.
Bring to a boil; reduce heat, and simmer 20 to 25 minutes or until chiles are tender.
Drain chiles, reserving 3/4 cup water; place softened chiles in container of an electric blender.
Add reserved water, and blend 1 minute or until smooth; set aside.
Melt 2 teaspoons shortening in a small saucepan; add flour and cumin, stirring until smooth.
Cook 1 minute, stirring constantly.
Remove from heat, and stir in 1/2 cup chile mixture and 3/4 teaspoon salt; add to shredded meat, stirring well.
Set aside.
Bring reserved beef broth to a boil.
Combine corn masa, 1 teaspoon salt, and 1/2 cup plus 1 tablespoon shortening in a large bowl.
Stir in 1 cup plus 2 to 3 tablespoons hot beef broth to make a stiff dough.
Add the remaining chile mixture to the dough, mixing well.
Place 2 1/2 to 3 tablespoons masa dough in the center of each husk, spreading to within 1/2 inch of edge.
Place 2 tablespoons meat mixture in center.
Fold short ends of husks to center, enclosing filling; roll up from unfolded side.
Tie with string or strip of softened cornhusk.
Place a cup in center of a steaming rack or metal colander inside a large pot.
Add enough water to fill pot below rack level and keep tamales above water.
Stand tamales on folded ends around the cup.
Bring water to a boil.
Cover and steam 1 hour or until tamale dough pulls away from husk; add more water as necessary.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Beef

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1 Comment

DelhiBoy's picture
This sounds like a good recipe, but what about the gravy that goes with it?