How To Make Authentic Beef Tamales: The Easy Way!

Indulge in the flavors of Mexico with our comprehensive guide on how to make authentic beef tamales. This traditional dish, wrapped in corn husks and steamed to perfection, is a labor of love that will tantalize your taste buds. Follow our step-by-step instructions and learn the art of creating these culinary delights from scratch.

Ingredients:

For the Masa:

• 2 cups masa harina
• 1 1/2 cups warm water
• 1 teaspoon salt

For the Beef Filling:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Corn Husks:

• 12 dried corn husks, soaked in warm water for 30 minutes

Instructions:

Preparing the Masa:
1. In a large bowl, combine the masa harina, warm water, and salt. Mix until a dough forms.
2. Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and pliable.
3. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Making the Beef Filling:
1. In a large skillet over medium heat, brown the ground beef.
2. Add the chopped onion and minced garlic to the skillet and cook until softened.
3. Stir in the tomato sauce, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.

Assembling the Tamales:
1. Lay a corn husk on a flat surface with the wide end facing you.
2. Spread about 1/2 cup of the masa dough onto the center of the corn husk, leaving about 1 inch of space at the top and bottom.
3. Place about 1/4 cup of the beef filling in the center of the masa.
4. Fold the sides of the corn husk over the filling, overlapping slightly.
5. Fold the bottom and top of the corn husk up over the filling and tie it closed with a strip of corn husk.

Steaming the Tamales:
1. Fill a large steamer with water and bring it to a boil.
2. Place the tamales in the steamer, standing upright.
3. Cover the steamer and steam the tamales for 1-2 hours, or until the masa is cooked through and the husks come away easily.

Tips for Success:

• Use high-quality corn husks for the best flavor and texture.
• If the masa dough is too dry, add more warm water 1 tablespoon at a time.
• If the masa dough is too wet, add more masa harina 1 tablespoon at a time.
• Don’t overfill the corn husks, as the tamales will expand during steaming.
• Let the tamales cool slightly before serving to prevent burning your mouth.

Serving Suggestions:

• Serve the tamales with your favorite salsa, guacamole, or sour cream.
• Top with shredded cheese, chopped onions, or cilantro for extra flavor.
• Enjoy tamales as a main course, snack, or side dish.

The Art of Wrapping Tamales

• Method 1: Single Wrap: Fold the corn husk around the filling once, overlapping the sides slightly. Tie it closed with a strip of corn husk.
• Method 2: Double Wrap: Fold the corn husk around the filling twice, overlapping the sides each time. Tie it closed with two strips of corn husk.

FAQs:

Q: How long can I store tamales?
A: Tamales can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: Can I make the tamales ahead of time?
A: Yes, you can assemble the tamales up to 24 hours in advance. Keep them refrigerated until ready to steam.

Q: What is the best way to reheat tamales?
A: You can reheat tamales in the microwave, steamer, or oven. The microwave is the quickest method, but the steamer or oven will give you a more even reheat.

Conclusion:

Unveiling the secrets of authentic beef tamales is a culinary journey that rewards patience and attention to detail. By following our step-by-step guide, you can recreate this beloved Mexican dish in your own kitchen. Enjoy the flavors and the satisfaction of creating a masterpiece that will delight your family and friends.