TAMALES RECIPE | How To Make Tamales | Easy Tamales Recipe

[Music] welcome back everybody today I'm going to be making an easy recipe for beef tamales now the amount that I'm making today is definitely a smaller amount than what I would make for the holidays so feel free to double or triple this recipe but these beef tamales are so tender moist and delicious here's how I do it to start I'm going to soak around forty to forty-five corn husks these are fairly pliable but sometimes I get them and they are really dry so you may want to soak these in hot water overnight but here I'm rinsing them for any debris and now I'm going to soak them for about two hours or until they are pliable okay so next I'm going to work on my meat I am going to be using around a four pound chuck roast this is a boneless chuck roast you could use the cut of beef of your choice I'm actually going to cut this into chunks and basically for this recipe you'll will need at least two pounds of cooked beef so this chuck roast was a little over four pounds so I'm sure I'm going to have leftover meat but that's fine I'm not complaining about that so I'm going to add all of my chunks of this boneless chuck roast right into a crock pot you could use the cooking method of your choice you could cook your beef on the stove top and braise it or roast it in the oven ultimately you'll want to end up with tender beef I'm going to add one beef bouillon cube to this you could add two teaspoons of salt if you want to skip the bullion I'm also going to be adding two cups of water I just want to see if I can yield some extra broth that I'll be using in the puree and the masa now I'm going to add one small onion that I've halved three to four cloves of garlic and I'm also going to be adding one dried bay leaf in here I'm going to cover it and let this cook on high for about six to seven hours like I said earlier if you do not have the time to slow cook you can definitely braise this on the stove top for about three hours until everything is tender now I'm going to work on my chili puree here I have two pasilla chilies two ancho chilies and I'm also going to add 8 guajillo chilies I'm going to remove the stems and I'm also going to remove the seeds from this once I've removed all the stems and seeds from the dried chili pods I'm going to give them a really good rinse then I'm going to leave them in the pot and fill the pot to submerge the chilies and I'm going to take that right over to the stove and I'm going to bring my pot of chilies up to a boil once my pot of water with chilies starts to simmer and boil I'm going to turn off the heat and allow them to steep until pliable I think 30 minutes at least should do the trick but longer is better so it's been about 6 hours here that my beef has been cooking in this crock pot so as you can see there's a lot of rendered broth here in this crock pot and the meat is tender so I'm going to remove the onion that I placed in here and I'm actually going to set that aside because I will be adding this to my chili puree when it's time to blend them and then once I remove the onion I'm also going to remove all of the beef now any broth left in the crock pot I'm just going to pass it through a cloth over a strainer just to remove any bits that I don't want into my broth and whatever broth is left that's what I'll be using in the puree and the masa and this entire recipe you'll want to use around four to five cups of liquid in this recipe that is including whatever you use in the puree and in the masa here I have three and two thirds cup of beef broth so I will definitely be dividing that okay so my chilies are nice and pliable I'm going to add them right into the blender now I'm going to add one two thirds cup of that beef broth and the rest of the beef broth I'm going to add to the masa so this should be enough to get things moving here in the blender I'm also going to add that onion that I reserved from the crock-pot and I'm going to be adding two fresh cloves of garlic and now I'm just going to cover this with a lid and I'm going to puree it after pureeing everything I'm going to pass it through a fine mesh strainer just to remove any bits that did not puree well now if you have a high-powered blender you might not have to do this I'm going to reserve a third cup of this puree to add to the masa that is actually optional but I like it now I'm going to chop all of my tender beef and I'm just going to chop it as best as I can you could also shred it with your hands if that's the texture you want to the beef now in a pan I'm going to add two tablespoons of oil I'm going to preheat it and add my puree I'm using something like a medium heat nothing too high and I'm going to add the puree to the pan and bring it to a simmer I'm also going to add around a teaspoon and a half of salt and I do want to mention you want to add the salt to your taste you might find a teaspoon and a half to this is too salty so maybe use a teaspoon it is definitely up to you so I'm going to give this a mix and bring it up to a simmer for about a minute or so and once my puree has cooked and simmered I'm going to add all of my chopped beef I'm going to add it here and give it a good mix and I'm just going to let it simmer for a couple of minutes and the beef filling is done for this recipe you'll at least want a pound and a half to two pounds of cooked chopped beef okay so now I'm going to work on the masa here I have four cups of instant corn flour I'm going to use a gloved hand to mix this I'm also going to add two and a half teaspoons of baking powder now growing up I don't remember my grandmother actually using baking powder and the but you guys have mentioned it in the past on my other tamales videos so I started using it and I like it it does give it a nice light softer texture to the masa okay so now I'm going to add a teaspoon and a half of salt things like salt and seasoning are up to you so if you want more salt you can add it I'm going to go ahead and combine that next I'm going to be adding beef tallow you do not have to use beef tallow but for those of you curious of what I'm using this is what I'm using and I'm using around a cup of this a cup and a quarter more like I will put the waited measurements in the description below so now I'm just going to mix this until it's combined well you can definitely use lard or shortening in this if you want to use oil I don't have a lot of experience using oil in masa so maybe start with the 3/4 of a cup so now I'm going to add that reserved cup of chili puree to this this was 1/3 cup of chili puree that is optional but I like chili puree in my masa now I'm starting with 2 cups of that reserved beef broth and I'm just going to combine this well I can already tell that it's going to need more liquid so I'm going to go ahead and get around 1 cup of warm water that I added to that chili puree cup that's why it's that color and I'm just going to work my masa mix it vigorously until it is the texture of playdough a loose play dough you want it to be able to squeeze easily through your fingertips so be sure to have more water on the side as you put together your tomatoes because it does dry out you know once the water soaks into the instant corn flour it could easily dry out so my mosses ready might be filling and here are my pliable corn husks now I'm ready to assemble these tamales there is a rough side and a smooth side to the corn husk you'll want to add the masa to the smooth side and just spread it all over the midsection to the top of the corn husk and now I'm going to add my beef filling the ratio of these ingredients masa to meat filling is definitely up to you and I'm just going to continue my families until they are done and this recipe easily can make around 30 to 35 tamales while I continue to assemble these tamales I just like to share a story anytime I make tamales whether they're sweet or savory it always reminds me of my paternal grandmother I lost her when I was nine so I always look back and only wish I had more time with her because I know she had so many wonderful recipes that she would have loved to pass on but I always have the memory of her delicious cooking so all of my thumb others are done so here I have a 16 quart pot with around two and a half liters of water at the bottom I'm going to add the little steamer plate at the bottom and a little Bowl right in the center and I'm going to start stacking be tamales up right around the bowl now I'm working with a 16 quart pot you probably could get away by using maybe a 12 quart pot with this amount of the malleus to cook but I will mention the tighter you pack the pot the longer it takes to cook so the cook time will vary now I'm going to add leftover corn husks to the top of the chthamalus to cover them I'm going to place a damp cloth on top then I'm going to cover it with a lid another trick or tip that you can use to ensure that your water is boiling and to make sure that there's still water to boil at the bottom of the pot is to add marbles or coins I can hear when the water is boiling but if you use the coins once they stop stirring and making noise that's when you know you need to add more water I'm going to turn the heat on high bring the water to a boil then start the cook time it'll take about an hour to an hour and a half and I'm excited it has been 1 hour and 15 minutes so I'm just going to remove one thumb on and I'm going to see if I can get it to come out clean from the husk that is the indication you are looking for to see if your tamales are done and I have success so I'm going to remove all of the button the tamales from the pot and set them aside you want to let the set for about 20 to 30 minutes and then surf they should come out easily from the husk and I want to show you this is still warm it's mildly hot and it comes out so easily from the husk and I'm going to cut right into it to show you how tender soft and moist these come out just like that you have delicious beef the - I hope you guys give this a recipe a try I hope you like it and thanks for watching [Music]

Channel: Simply Mamá Cooks

Views: 1,156,724

Rating: 4.941391 out of 5

Keywords: how to make tamale masa, mexican food recipe, traditional tamales, tamales mexicano, hot tamales, holiday recipes, best tamales ever, tamales de res rojos, the best beef tamales recipe, Easy beef tamales, red tamales, easy tamales, traditional mexican recipes, mexican tamales, masa for tamales using maseca, simply mama cooks tamales, comfort food, quarantine cooking, mexican food

Id: 4xiwU4mNDwY

Length: 11min 49sec (709 seconds)

Published: Mon Oct 14 2019