Introduction to the Red Chile Beef Tamale Recipe
Welcome to our deliciously spicy and utterly mouthwatering red chile beef tamale recipe. Tamales are a cornerstone of Mexican cuisine and are as versatile as they are tasty. Whether you’re a fan of red tamales, red chile pork tamales or you’re just starting on your tamale journey, we’ve got you covered. Let’s dive right into the world of tamales, the perfect food for special occasions, or any day in between.
Getting Started: The Ingredients
While we won’t be providing a complete tamales recipe here, we will be discussing some of the key ingredients. These include corn husks, masa dough, red chile sauce, and of course, the star of the show, shredded beef. You’ll also need to have masa harina on hand for the tamale dough, as well as some stock, preferably chicken broth, for added flavor.
Preparation: Your Tamale Dough
Preparing your tamale dough is a critical step in the process. You can use a food processor or an electric mixer to combine your masa harina, a little bit of warm water, and vegetable shortening. When it comes to tamales, consistency is key, so you want to add just enough water to give the dough the right texture. You may also want to add a teaspoon salt for flavor.
Cooking: The Red Chile Sauce
The red chile sauce is one of the best things about this red chile beef tamale recipe. It’s cooked over medium heat, starting with dried chilies, often ancho chiles, which are then combined with tomato sauce, garlic cloves, and chili powder. This sauce is what really gives the tamales their unique flavor and kick! You can adjust the heat according to your preference, but remember, bland tamales are a no-no!
Assembling Your Tamales
Now, the fun part: assembling your tamales! You’ll need to soak your corn husks in hot water until they are soft and pliable. Spread the tamale dough on the smooth side of the corn husk, leaving enough room at the sides of the husk. Then, add your meat filling and a spoonful of your red sauce in the center. Roll the husk so that the dough envelops the filling, and fold the narrow end of the husk up. It’s like a little present ready to be unwrapped!
Cooking the Tamales
Once your tamales are assembled, they’re ready to be cooked. You’ll need a large pot or a tamale steamer pot with a steamer insert. Place the tamales standing up, sealed side up, in the pot and cover with a wet cloth before putting the lid on. Steam them on medium-high heat until the dough separates easily from the husk, which usually takes about an hour or two. Make sure to check the water level periodically and add more if necessary, to prevent the bottom of the pot from drying out.
Serving Your Red Chile Beef Tamales
Once your red chile beef tamales are cooked, let them rest for a few minutes before serving. They’re best enjoyed hot, with a dollop of sour cream, a side of Mexican rice, and refried beans. You can also serve them with some leftover red chili sauce if you like your tamales extra spicy. And there you have it, a meal fit for any occasion, from small family dinners to large tamale-making parties!
Storing and Reheating Tamales
If you have leftovers, don’t worry! Tamales store very well. Simply put them in an airtight container and refrigerate. To reheat, you can steam them again, or just pop them into your microwave. Trust us, they’re just as delicious the next day!
Whether you’re a tamale veteran or a newbie, this red chile beef tamale recipe is a great place to start. It’s a classic of Mexican food that’s sure to impress. So why wait for the next time you’re at a Mexican restaurant? Bring the flavors of Mexico to your kitchen today!
Red Chile Sauce
- 4 ounces dried guajillo chiles
- 2 ounces dried ancho chiles
- 5 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 cups beef broth
- 2 lbs beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups red chile sauce
- 4 cups masa harina
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups lard
- 2 1/2 cups beef broth
- 25 dried corn husks
- Begin with soaking your corn husks in a bowl of warm water for an hour until they become soft and pliable.
- For the red chile sauce, remove stems and seeds from the dried chiles.
- Place them in a large bowl and pour boiling water over them. Cover and let them soak for 30 minutes.
- Once the chiles are rehydrated, transfer them to a blender, along with garlic, cumin, salt, and beef broth. Blend until you get a smooth sauce.
- Season the beef chuck roast with salt and pepper.
- Place it in a slow cooker and pour the red chile sauce over it. Cook on low for 7-8 hours, or until the beef is tender and can be easily shredded with a fork.
- Once the beef is cooked, shred it and mix it with 2 cups of the red chile sauce.
- For the masa, mix masa harina, baking powder, and salt in a large bowl. Add lard and mix with your hands until the mixture resembles coarse crumbs. Gradually add beef broth and continue to mix until the dough comes together.
- To assemble the tamales, drain the corn husks and pat them dry. Spread about 2 tablespoons of the masa onto the wide end of the husk. Place about 1 tablespoon of the beef filling in the center of the masa.
- Fold the sides of the husk in towards the center, then fold the bottom of the husk up. Repeat with the remaining husks, masa, and filling.
- To cook the tamales, use a steamer or a large pot with a steamer basket. Arrange the tamales standing up in the steamer. Cover and steam for about 2 hours, or until the masa is firm and the tamales are easily removed from the husks.
- Let the tamales rest for a few minutes before serving. Enjoy your delicious homemade red chile beef tamales hot, garnished with sour cream, fresh cilantro or pico de gallo if desired!
Enjoy these tamales with a side of refried beans and Mexican rice for a complete meal.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 45mgSodium: 680mgCarbohydrates: 35gNet Carbohydrates: 30gFiber: 5gSugar: 2gSugar Alcohols: 0gProtein: 15g