How do you make homemade beef tamales?!
Answers:
This is my mother in laws recipe I stole it from the cookbook created in mexico 108 years ago!.
INGREDIENTS (Nutrition)
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina
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DIRECTIONS
Place beef and garlic in a large pot!. Cover with cold water and bring to a boil over high heat!. As soon as water boils, reduce heat to a simmer and cover pot!. Let simmer for 3 1/2 hours, until beef is tender and shreds easily!. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic!. Allow meat to cool slightly, and shred finely with forks!.
Meanwhile, place corn husks in a large container and cover with warm water!. Allow to soak for 3 hours, until soft and pliable!. May need to weight down with an inverted plate and a heavy can!.
Toast ancho chiles in a cast iron skillet, making sure not to burn them!. Allow to cool and then remove stems and seeds!. Crumble and grind in a clean coffee grinder or with a mortar and pestle!.
Heat oil in a large skillet!. Mix in flour and allow to brown slightly!. Pour in 1 cup beef broth and stir until smooth!. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt!. Stir shredded beef into skillet and cover!. Let simmer 45 minutes!.
Place lard and salt in a large mixing bowl!. Whip with an electric mixer on high speed until fluffy!. Add masa harina and beat at low speed until well mixed!. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough!.
Drain water from corn husks!. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk!. Spread about 1 tablespoon of meat mixture down the middle of the masa!. Roll up the corn husk starting at one of the long sides!. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine!.
Place tamales in a steamer basket!. Steam over boiling water for approximately one hour, until masa is firm and holds its shape!. Make sure steamer does not run out of water!. Serve immediately, allowing each person to unwrap their own tamales!. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator!.Www@FoodAQ@Com
INGREDIENTS (Nutrition)
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Place beef and garlic in a large pot!. Cover with cold water and bring to a boil over high heat!. As soon as water boils, reduce heat to a simmer and cover pot!. Let simmer for 3 1/2 hours, until beef is tender and shreds easily!. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic!. Allow meat to cool slightly, and shred finely with forks!.
Meanwhile, place corn husks in a large container and cover with warm water!. Allow to soak for 3 hours, until soft and pliable!. May need to weight down with an inverted plate and a heavy can!.
Toast ancho chiles in a cast iron skillet, making sure not to burn them!. Allow to cool and then remove stems and seeds!. Crumble and grind in a clean coffee grinder or with a mortar and pestle!.
Heat oil in a large skillet!. Mix in flour and allow to brown slightly!. Pour in 1 cup beef broth and stir until smooth!. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt!. Stir shredded beef into skillet and cover!. Let simmer 45 minutes!.
Place lard and salt in a large mixing bowl!. Whip with an electric mixer on high speed until fluffy!. Add masa harina and beat at low speed until well mixed!. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough!.
Drain water from corn husks!. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk!. Spread about 1 tablespoon of meat mixture down the middle of the masa!. Roll up the corn husk starting at one of the long sides!. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine!.
Place tamales in a steamer basket!. Steam over boiling water for approximately one hour, until masa is firm and holds its shape!. Make sure steamer does not run out of water!. Serve immediately, allowing each person to unwrap their own tamales!. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator!.Www@FoodAQ@Com
try it
INGREDIENTS:
* 1 8- to 9-pound leg of lamb, main bone removed, shank bone intact, tied (your butcher can do this for you)
* 2 cloves garlic, finely chopped
* 1 1/2 tablespoons dried Greek oregano
* 1 lemon, cut in half
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup dry white wine
* 2 1/2 cups chicken stock
* 1/2 cup olive oil
DIRECTIONS:
1!. Take the leg of lamb and place on a clean cutting board!. In a separate small bowl, mix the garlic, oregano, salt and pepper!. Roll the lemon on cutting board, cut it in half, and squeeze the lemon juice into the bowl; add 1/3 cup of olive oil and mix thoroughly!. Massage the entire lamb with the olive oil mixture top to bottom, making sure you get it into the bottom crevices of the lamb!.
2!. Place the lamb in a resealable plastic bag large enough to hold it and remove all the air, or wrap it tightly in plastic wrap!. Place the bag or the wrapped lamb in a baking dish and refrigerate for at least 3 hours preferably overnight!. When ready to cook, preheat oven to 450° F!. Remove the lamb from the refrigerator, unwrap and set aside!.
3!. Place a large, heavy-gauge metal roasting pan into the preheated oven for approximately 10 minutes!.
4!. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper!. Rub the salt and pepper and oil into the lamb!. Open the oven door and add 2 tablespoons of olive oil to the pan; then place the lamb in the pan fat-side down and close the oven door!. Roast for 25 minutes; turn the lamb over and roast for an additional 10 minutes!.
5!. Remove the lamb from the oven, pour in the white wine, and add the stock!. Turn the temperature down to 400° F and return the pan to the oven!. Basting frequently with the juices, roast 30 to 40 minutes, making sure that the pan juices do not dry out (if it looks dry, add additional stock or water as needed)!.
6!. Pull out and let rest 15 minutes!. Remove the kitchen twine and slice the lamb!. Strain the pan juices and serve over lamb!. For more details visit http://indomunch!.blog!.co!.in/Www@FoodAQ@Com
INGREDIENTS:
* 1 8- to 9-pound leg of lamb, main bone removed, shank bone intact, tied (your butcher can do this for you)
* 2 cloves garlic, finely chopped
* 1 1/2 tablespoons dried Greek oregano
* 1 lemon, cut in half
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup dry white wine
* 2 1/2 cups chicken stock
* 1/2 cup olive oil
DIRECTIONS:
1!. Take the leg of lamb and place on a clean cutting board!. In a separate small bowl, mix the garlic, oregano, salt and pepper!. Roll the lemon on cutting board, cut it in half, and squeeze the lemon juice into the bowl; add 1/3 cup of olive oil and mix thoroughly!. Massage the entire lamb with the olive oil mixture top to bottom, making sure you get it into the bottom crevices of the lamb!.
2!. Place the lamb in a resealable plastic bag large enough to hold it and remove all the air, or wrap it tightly in plastic wrap!. Place the bag or the wrapped lamb in a baking dish and refrigerate for at least 3 hours preferably overnight!. When ready to cook, preheat oven to 450° F!. Remove the lamb from the refrigerator, unwrap and set aside!.
3!. Place a large, heavy-gauge metal roasting pan into the preheated oven for approximately 10 minutes!.
4!. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper!. Rub the salt and pepper and oil into the lamb!. Open the oven door and add 2 tablespoons of olive oil to the pan; then place the lamb in the pan fat-side down and close the oven door!. Roast for 25 minutes; turn the lamb over and roast for an additional 10 minutes!.
5!. Remove the lamb from the oven, pour in the white wine, and add the stock!. Turn the temperature down to 400° F and return the pan to the oven!. Basting frequently with the juices, roast 30 to 40 minutes, making sure that the pan juices do not dry out (if it looks dry, add additional stock or water as needed)!.
6!. Pull out and let rest 15 minutes!. Remove the kitchen twine and slice the lamb!. Strain the pan juices and serve over lamb!. For more details visit http://indomunch!.blog!.co!.in/Www@FoodAQ@Com
go to foodnetwork!.comWww@FoodAQ@Com