347 calories; protein 9.1g; carbohydrates 23.3g; fat 24.4g; cholesterol 38mg; sodium 247.6mg. 1 onion sliced. this link is to an external site that may or may not meet accessibility guidelines. Now remove the beef roast from the pot and shred. (It is great with friends too...). I put 4 1/2 cups of water with the chuck roast. An easy one pot meal made fast in your Instant Pot or slow in your Crockpot. Cover with cold water and bring to a boil over high heat. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! I have made tamales my whole life with my mother ,grandmothers, aunts and sisters and when the steamer needs more water added we add boiling water. This broth flavors the meat very well--I like spice so I use tons of peppers and garlic. Just pluck off any fat the next morning & follow the recipe for the tamale dough, although I use vegetable shortening instead of lard. May be frozen up to 6 months in heavy-duty resealable plastic bags. They are simple to prepare at home. Pour in 1 cup beef broth and stir until smooth. These are really good to freeze too. You could also steam them for about 5 mins. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I have made these a few times now. A true Mexican staple and very easy to make! I have made these a few times now. This is a good recipe. It will take several minutes for the vegetable shortening to mix well. How to Make Mexican Beef Tamales Alicia Miller's recipe learned from her husband's grandmother...a Christmas Tradition. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Add comma separated list of ingredients to exclude from recipe. Steaming them will produce a moister tamale. Do keep in mind, if you do the masa before hand it may dry out a bit. Add tomato juice and olives. Fold the sides of the husk toward each other and over lap them. Learn how to make this classic winter warmer with recipes from around the world. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I make the meat one day in the crockpot, then refrigerate it overnight. 1.3k Views. Place tamales in a steamer basket. The portable and convenient dish is usually made by stuffing a dough called masa with seasoned chicken, beef or pork, sometimes along with vegetables, hot chili peppers, or cheese and steaming the wraps in corn husks. Info. When making the tamales, the corn husks should only be about five inches across--any larger need to be sized! To reheat, thaw in refrigerator and then steam or microwave until heated through. In a small pot, add your chili pods, garlic cloves, bay leaves and fill with water. Mom puts a black olive in the center of the red chile meat before rolling the tamale up in it’s corn husk for steaming. Heat oil in a large skillet. Allow meat to cool slightly, and shred finely with forks. Tamales are cooked when husk peels away easily. Masa. I ended up using 1 8-0z package of corn husks all of the masa that I had made and about 1/2 of the meat for about 4 doz tamales. Reviewed by millions of home cooks. To reheat refrigerated tamales, wrap in a damp paper towel & microwave for about 1-2 mins. This recipe is really awesome as is - but I found an easier & tastier way to do it after making it many times the way listed. Main Menu. Instead of combining the masa lard and salt myself I went to the local Hispanic grocery store and bought a 5lb bag of prepared masa. Two important things to remember: masa is very bland and there is no substitute for lard! If you put a can of beef broth in the stockpot with a little water while you are steaming them, it makes the dough tastier as well. When you place them in the steamer they need to be standing up as much as possible. These are just like the tamales my Abuelita used to make for special occasions. Be sure to get friends involved in the process...it's an ALL DAY EVENT! Allrecipes is part of the Meredith Food Group. Instant Pot Tamale Casserole has seasoned ground beef, corn, olives, tomatoes and cheese with corn bread baked on top. Meat. Your daily values may be higher or lower depending on your calorie needs. Over medium heat, bring the water to temperature. Stack the tamales upright around whatever you put at the bottom, with the folded part facing down. Stir in corn, tomatoes, chili powder, and salt; simmer until flavors combine, about 20 minutes. How to Get: Dine-in, take-out or cater your next fiesta. Percent Daily Values are based on a 2,000 calorie diet. I had a big pot and was able to fit all the tamales in (they were a little tightly packed) and steamed them for 2 hours to make sure they were done. ... sliced black olives 1/4 cup. To reheat refrigerated tamales, wrap in a damp paper towel & microwave for about 1-2 mins. Meanwhile, place corn husks in a large container and cover with warm water. Everybody who tried them loved them even those who have lived in Mexico for a couple of years. This makes it easier to remove any fat. No matter which one you want, they are fantastic and this always reminds me of family memories. Cover the tamales with corn husks and cover pot with a tightly fitting lid. Fold over both long sides of each leaf, then fold over both remaining ends to completely enclose filling. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Place a couple of the cheese slices, chili strips and 2 or 3 olives in a vertical line down the center of the masa. These are really good to freeze too. Information is not currently available for this nutrient. Tamales Mexicanos de Carne ♦ Amazing Beef Mexican Tamales … Mix well pull the Pork apart as you mix it. I simmered the meat in a crock pot overnight so it made the process one step better. More stock is needed when making the masa harina to make it not so dry when cooked. Cook tamales for about 1 1/2 to 2 1/2 hours over a medium flame. Fold the tamale and fold the tail end on the seam side. For filling and tamale casings: 4 ears fresh un-husked corn. Place in a steamer pot facing upwards with the bottom filled with water. I used a single 8 oz. Make sure to keep a little water or beef broth on hand to dip your spreading knife into to make spreading the dough onto the corn husks a little easier. Begin adding your meat broth a little at a time until you get peanut butter consistancy, and to be really sure your batter is ready, drop a bit into a glass of water. Other ingredients for filling and assembly. These are really good to freeze too. If they dry out, they will stiffen up. This recipe is a good one but two other things should be mentioned when making Tamales, the corn husks must be very clean from the corn silk and when the Tamales are ready to be steamed they should not be standing in water or the water level should be just below the steamer rack. 109 Likes Traditionally a family will have a "tamalada"- a get together where family will work together assembling the tamales. Filling should not be watery. Place the tamales standing up, cover with the rest of the corn husk, a clean dishtowel, and the pot lid. Add the beef and cook, crumbling the meat with a wooden spoon, until no trace of pink remains, about 3 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. To reheat, steam for 15-20 mins or wrap in a damp paper towel & microwave for 3-7 mins, depending on the microwave. Then set a timer for 1 hour. 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