How To Make Red Chili Beef Tamales: A Delicious And Easy Recipe!

Tamales, beloved Mexican delicacies, are a testament to culinary craftsmanship. Among the many variations, red chili beef tamales stand out with their vibrant hue and tantalizing flavor. If you’re ready to embark on a culinary adventure, follow this comprehensive guide to master the art of making these delectable treats.

Ingredients

For the Masa:

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

For the Filling:

• 2 pounds boneless chuck roast, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (12-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Corn Husks:

• 24 dried corn husks

Equipment

• Large bowl
• Electric mixer or wooden spoon
• Measuring cups and spoons
• Sharp knife
• Dutch oven or large skillet
• Steamer or large pot
• Cheesecloth or dish towels

Instructions

Prepare the Masa:

1. In a large bowl, combine the masa harina, warm water, shortening, and salt.
2. Using an electric mixer or wooden spoon, mix until a smooth and pliable dough forms. If the dough is too dry, add more water 1 tablespoon at a time. If it’s too wet, add more masa harina 1/4 cup at a time.

Cook the Filling:

1. In a Dutch oven or large skillet over medium heat, brown the beef cubes on all sides.
2. Add the onion, garlic, tomato sauce, diced tomatoes, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beef is tender and the sauce has thickened.

Prepare the Corn Husks:

1. Soak the corn husks in warm water for at least 30 minutes to soften them.
2. Remove the husks from the water and pat them dry with a clean dish towel.

Assemble the Tamales:

1. Spread a thin layer of masa about 1/4-inch thick onto the center of a corn husk.
2. Place a heaping tablespoon of the beef filling in the center of the masa.
3. Fold the sides of the husk over the filling, then fold the top and bottom over to enclose the tamale.
4. Secure the tamales with twine or strips of corn husks.

Steam the Tamales:

1. Line a steamer or large pot with cheesecloth or dish towels.
2. Place the tamales in the steamer and cover with water.
3. Bring the water to a boil, then reduce heat and simmer for 1-2 hours, or until the tamales are cooked through.

Serve and Enjoy:

1. Remove the tamales from the steamer and let them cool slightly before serving.
2. Serve with your favorite toppings, such as salsa, sour cream, or guacamole.

Tips for Success

• Use fresh masa harina for the best flavor and texture.
• Don’t overmix the masa, as this can make it tough.
• Brown the beef well to develop flavor.
• Simmer the filling for a long time to allow the flavors to meld.
• Soak the corn husks thoroughly to make them pliable.
• Steam the tamales for a sufficient amount of time to ensure they are cooked through.

Variations

• Add shredded cheese to the filling for extra richness.
• Use different types of beans, such as black beans or white beans.
• Experiment with different chili powders for varying levels of heat.
• Top the tamales with shredded lettuce, chopped tomatoes, or sliced avocado.

The Final Chapter: A Journey’s End

Congratulations! You have now mastered the art of making red chili beef tamales. Impress your family and friends with these delicious treats, and savor every bite of their tantalizing flavor.

Top Questions Asked

Q: How long can tamales be stored?
A: Cooked tamales can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Q: Can I use canned chili instead of making my own filling?
A: Yes, you can use canned chili, but it may not have the same depth of flavor as a homemade filling.

Q: What is a good substitute for corn husks?
A: You can use banana leaves or parchment paper as a substitute for corn husks.