200 RED BEEF TAMALES RECIPE | Cooking LARGE Quantity FOOD Recipes

hello and welcome back to views on the road I'm your host Steph and today I'm going to show you how to make red beef tamales we're projected to make a hundred tamales so if you plan on gifting tamales or you have a big family this recipe is for you but make sure to stay close by because you don't want to skip too much because you're going to miss out on all the tips that I have to share with you today absolutely delicious our Masa is cooked to Perfection our beef is nice and juicy for this delicious recipe you're going to need large pots also known as tamaleras 20 pounds of fresh corn Masa 20 pounds of chuck roll 60 guajillo Chiles 18 tablespoons of chicken bouillon 4 garlic bulbs four large onions three pounds of lard 200 corn husks 20 cups of water we're going to start by cutting our 20 pounds of Chuck into smaller pieces and it really doesn't matter how you cut it just get them smaller so that they can fit into your big pot because we're going to cook this so tender that it's all just gonna fall apart I added one gallon of water to my tamalera and it's just about to come to a boil I'm gonna go ahead and start placing our beef pieces right on in be very careful with this part I don't want to Splash on you it's hot so place it as close as you can and then drop it the point here is to cover your beef with the water a good gallon will do the trick and even if you see a few pieces sticking out that should be okay I'm going to go ahead and place a lid over my pot and let it continue to boil so that we can skim all the impurities I'm soaking the corn husks in warm water for a minimum of 45 minutes but to be honest I'm gonna keep them here until they're ready to use once you soak your corn husk you're going to soak your Chiles and I usually boil the Chiles along with the beef but since we're working with such large quantity I'm just going to soak them in a bowl with hot water until they get nice and soft I've already taken the stems and as many of the seeds as I possibly can and I'll keep them in here until I'm ready to use them it's been about 30 minutes and all the impurities are floating on the top we're going to go ahead and skim them and I do want to let you guys know that the total amount of water used is 20 cups after you remove your impurities you're going to add your chicken bouillon add your garlic your onion lower the temperature to a medium heat and continue to cook for three and a half to four hours I've been cooking our beef for four hours and it's nice and tender save seven cups of beef broth to blend with your chilies I get each garlic and I start pressing as much of the garlic as I can out of its shell super easy and even if you end up with a little bit of the garlic peel that's okay the blender will blend it real smoothly and you can do this with all your garlic bulbs I'm going to be blending our Chile in batches so you want to place half portion of your chilies in your blender I'm using a high speed blender if you're using a lower speed blender you are going to have to strain after this process so go ahead and add your chilies and now we're going to blend until smooth and you want to do this with both batches of your Chile and to blend our Chiles I used a total of seven cups of beef broth you're gonna take three pounds of your lard and you're gonna place it into a big bowl or a pot make it comfortable for your home and if you can find this big four pound bucket of lard you can buy three of these and that should be enough to get all of this process done and now I'm going to start squeezing my lard I'm gonna start blending this like I'm washing my clothes and I am a washing machine we are going to get this nice silky and smooth and this mixing usually takes me 10 to 15 minutes I've been doing this for a lot of years and while I'm doing that I'm going to think about my future generations and hope they watch this video and know how hard I work and how much I love them foreign been here for a good 15 minutes and right when your lard looks fluffy and whipped soft and creamy that means you're ready you hear that sound we're ready to add our Masa and I know it seems like a tedious thing to do but you want to make sure that you whip your lard beautifully creamy shiny silky smooth because if you don't do it for that particular step when it's time for you to add your Masa you're not going to get it to float until 30 minutes later so make sure you cream up your lard really really good so it's an easier process for you when you're combining all your ingredients into your Masa and it's going to float beautifully within 15 minutes I'm going to slowly start incorporating our Masa and combining it into our lard if you're using our recipe when you go to your fresh Masa Factory you're going to ask them for Masa preparar that is unprepared Masa but if you don't want to do all this work you can ask for prepared Masa and then you can skip this step we're gonna be here for another 15-20 minutes for those of you that need a small batch of this recipe whether it be on your stand mixer or by hand I'm going to link those recipes in the description area and we're also going to pin it for you foreign I'm getting into this mess I needed a step stool to really get into this big old pot and then you know get down this is the proper way to get down I just combined all our Masa with the lard and I'm going to show you that it's nowhere near floating you're going to feel that it's fluffy stuff I can do this we have to wait until this Masa float and in order to have some delicious tamales you have to season your Masa I showed you guys how to do this a few years back and now we're going to show you again so I'm going to start off with two cups of our Blended chili sauce and you're gonna add it right on in and now we're going to start combining until we get our Masa to float that's going to take me another 10-15 minutes the total amount of chili sauce that I'm using is four cups I like mine to have a nice bright beautiful color I don't mind doing this I love doing this and tamales I love you so delicious and I wouldn't be standing here today if it wasn't for some tamales I've been here a good 10-15 minutes mixing our Masa and as you can see those are floating let me show you I'm gonna show you a few pieces so that you can see that no matter where I grab from our muscles floating those right there are going to give you the best fluffy tamales you've ever had once you get your Masa to float over water you're going to taste your Masa or you can place a little bit on a pan sear it a little bit taste it if you feel like you need a little bit more flavor you can add more salt if you're using salt or you can add a little bit more chicken bouillon and by a little bit it's going to be up to you on how salty or how flavorful you want your masa for your tamales told juicy I don't even need a fork just gonna break it down with my tongs and I'm going to do this with the remaining beef currently have my pot on a medium heat and I'm going to add about two tablespoons of oil I'm going to allow that to heat up and with the remaining sauce that we use for the Masa I'm going to go ahead and place it right on in give that a loving mix and continue to cook for another four to five minutes I'm going to start off by adding five cups of beef broth and combine our ingredients next we're going to add our beef once you add all your beef you want to give that a good mix so beautiful and delicious this is one of my favorite beef combinations when it's slow cooked for a long time nice tender fall apart with this sauce that makes my dreams come true and now I want to allow my beef to cool for 20 to 30 minutes because I don't want to combine our Masa with some hot beef when we're rolling our tamales you can kind of mess up the dough that way so just allow this to cool off just for a little bit you're going to feel your pot to the first line with water once you fill it with water you're going to add your divider and you're going to set this to the side while we finish assembling our tamales take your desired amount of Masa and spread it evenly on your corn husk take your beef and place it right in the center and if you want them super beefy go ahead and add some more now you're going to tightly fold then you're going to fold again then you're going to fold again and I'm going to continue with the remaining tamales and now we're going to start lining our tamales all throughout the pot just like this and let me tell you this year's uh corn husks are the worst that I've ever seen they are premium the one the label said premium but as you can see they are wonky everywhere but we're thankful I'm grateful but you know if you're running across the same thing that I did not to worry these tamales are still going to be delicious they might have one or two ridges but that's okay I don't mind The Ridges I like them too when you fry them the next day they're perfect for that and this is the one my 12 year old made how beautiful was his stomach wonderful he did great he did such a good job this bottom layer has 75 and if you see most of them are facing this way now I'm going to face the next layer this way remember we said we were aiming for a hundred tamales well we have 200 tamales here today and once you layer your tamalera you're gonna go ahead and place the cloth right over and this is going to absorb any of the excess moisture put a lid on it once you can hear your pot has reached a boil you're going to set your temperature on a medium low and you're going to continue to cook your tamales for two and a half hours remember if your pot's not producing steam your tamales will not cook once you've cooked your tamales to Perfection you want to let them set for a minimum of 45 minutes before you start serving it for your family or begin to sell I allowed my tamales to rest for one whole hour we have 200 tamales cooked to Perfection and now it's time for you to try them I already removed the top layer of our tamales you're looking at our second layer of tamales and be careful when you're removing these because they're very very hot and this is our last layer of our tamales the one that we first placed and how many are you gonna have Amigos how many tamales tell me I want to give each and every one of you a command even though it's virtually I hope that one day I'm able to warm up your little tummies foreign and some of you have already seen how I indulge with tamales I just grabbed it with my hat perfectly cooked I'm gonna need somebody very special to say uh absolutely delicious our Masa is cooked to Perfection our beef is nice and juicy this tamale is tender and I hope you guys enjoy my take on a family style feast now it's time to clean up um [Music] wow very cool okay so soft every single one of these tomatoes I'm sorry for talking with my mouth open but every single one of these Tomatoes is cooked to perfection as always Claude and I are wishing you the best we absolutely adore you it's our pleasure to share our family recipes with you thank you for being here with us and cooking for the past few years uh we hope you're having a safe and beautiful holiday season and on that one we'll see you guys tomorrow bye adios

Channel: Views on the road

Views: 255,566

Keywords: tamales, tamal, beef tamales, traditional tamales, tamales mexicanos, red tamales, how to make tamales, easy tamales, easy beef tamales, mexican tamales, tamales rojos, tamales de carne con chile colorado, tamales recipe, authentic tamales, making tamales, traditional mexican recipes, como hacer tamales, homemade tamales, receta de tamales rojos de res, cooking large quantity foods, mexican food, views on the road, best tamales, mexican recipes, views on the road tamales

Id: dvxzsw73ddQ

Length: 13min 57sec (837 seconds)

Published: Tue Dec 06 2022