Red Chile Beef Tamales

Ingredients

Red Chile Sauce:

6-8 dried red New Mexico chiles

2 cups hot water

3 cloves garlic, minced

1 tsp. ground cumin

1 tsp. dried oregano

Salt, to taste

Filling:

1 lb. boneless beef chuck roast

Salt and pepper, to taste

1 tsp. ground cumin

1 tsp. dried oregano

2 tbsp. vegetable oil

1 onion, chopped

2 cloves garlic, minced

½ cup beef broth

Tamale Dough/Masa:

2 cups masa harina

1 tsp. baking powder

½ tsp. salt

½ cup vegetable oil and/or lard

1 ½ cups beef broth (from the cooked beef)

Corn husks, soaked in warm water until pliable

Instructions:

1. Prepare the Red Chile Sauce

Remove the stems and seeds from the dried chiles.

In a dry skillet, toast the chiles over medium heat for a few seconds on each side until fragrant.

Place the toasted chiles in a bowl and cover with 2 cups of hot water. Let them soak for about

20 minutes until softened.

Transfer the softened chiles to a blender with the garlic, cumin, oregano and a pinch of salt.

Blend until smooth, adding more water if needed to achieve a sauce-like consistency. Set aside.

2. Prepare the Beef Filling

Season the beef with salt, pepper, cumin and oregano.

Heat the oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned.

Remove the beef from the skillet and set it aside. In the same skillet, add chopped onion and garlic. Sauté
until the onion is translucent.

Return the seared beef to the skillet and pour in the beef broth. Bring to a simmer, then reduce the heat to
low, cover and simmer for 2-3 hours or until the beef is tender enough to shred easily.

Once the beef is tender, shred it using 2 forks. Mix it with the red chile sauce and keep warm.

3. Masa – Purchase premade prepared or unprepared masa at Food City or prepare masa from masa harina.

In a mixing bowl, combine the masa harina, baking powder and salt.

In a separate saucepan, heat the vegetable oil (or lard) until it’s hot but not smoking.

Gradually add the hot oil to the masa harina mixture, stirring constantly to combine.

Slowly add the beef broth and continue to mix until the dough is smooth and pliable,
with a Play-Doh-like consistency.

4. Assemble the Tamales

Drain the corn husks and pat them dry with a clean towel.

Take a corn husk and spread a small amount of masa (about 2 tbsp.) in the center,
leaving some space at the edges.

Spoon a generous tablespoon of the beef and chile filling down the center of the masa dough.

5. Fold & Steam the Tamales

Fold the sides of the corn husk over the filling, then fold up the bottom.

Place the tamale, folded side down, in a steamer.

Repeat the process until all the tamales are assembled.

6. Steam the Tamales

Fill the bottom of a steamer with water, making sure the water level is below the steamer rack.

Place the tamales in the steamer vertically, with the open end facing up.

Cover the tamales with more soaked corn husks and a damp kitchen towel.

Steam the tamales over medium heat for 1.5 to 2 hours, or until the masa is cooked through and easily separates from the husk.

Serve & Enjoy!

Allow the tamales to cool slightly before serving.

If desired, serve the red chile beef tamales with additional red chile sauce on the side.

Notes

Ingredients Notes:

Chiles: Use dried New Mexico chiles for an authentic red chile flavor. Ensure they are well-toasted to enhance their flavor but be careful not to burn them, as burnt chiles can make the sauce bitter.

Beef Chuck Roast: This cut is ideal because it becomes tender and flavorful when slow-cooked. Ensure it is well-seasoned before searing to build flavor.

Masa Harina: The masa should be mixed with hot oil or lard and beef broth to achieve the correct texture. The dough should be smooth and pliable. If it feels too dry, add more beef broth.

Corn Husks: Soak the husks until they are pliable to make wrapping easier. Pat them dry before using to avoid excess moisture.

Preparation Notes:

Red Chile Sauce: Blend the chiles with other ingredients until smooth. If the sauce is too thick, add more water gradually to achieve a sauce-like consistency.

Beef Cooking: Sear the beef well on all sides to develop a deep, rich flavor. The beef needs to be simmered until tender enough to shred easily, which can take 2-3 hours.

Masa Dough: When preparing masa, mix the hot oil or lard into the masa harina mixture to ensure it is fully incorporated. The consistency should be like Play-Doh; it should spread easily without tearing.

Assembling and Steaming Notes:

Assembly: Spread the masa evenly on the corn husks, leaving space at the edges for folding. Ensure the beef filling is centered to avoid spillage.

Steaming: Place tamales upright in the steamer to cook evenly. Ensure there is enough water in the steamer to produce steam, but it should not touch the tamales. Cover them with soaked corn husks and a damp towel to retain moisture during steaming.

Cooking Time: Steam tamales for 1.5 to 2 hours. If they are not easily separating from the husks, they may need more time. Check periodically and add water to the steamer as needed.

Cooling: Let tamales cool slightly before serving to help them set and make them easier to handle.

Nutrition Information:

YIELDS: 12 tamales | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef for the filling?

Yes, you can use other cuts like beef brisket or chuck eye roast. Ensure the cut is well-marbled and suitable for slow cooking to become tender.

Can I make tamales ahead of time?

Yes, tamales can be made ahead of time. Store them in the refrigerator for up to 4 days or freeze them for up to 3 months. Reheat them by steaming or microwaving.

Can I use a different type of chile for the sauce?

Yes, you can substitute other dried chiles such as ancho or guajillo. Each type will offer a slightly different flavor profile.

Can I make the masa dough in advance?

You can prepare the masa dough a day ahead and store it in the refrigerator. Ensure it’s well-covered to prevent drying out.

What if my masa dough is too dry or too wet?

If the masa is too dry, add a bit more beef broth to reach a smooth, pliable consistency. If too wet, add a little more masa harina to balance it.

Can I use store-bought masa instead of homemade?

Yes, you can use premade masa harina or prepared masa from a store. Follow the package instructions for preparation.

What can I use instead of corn husks?

If corn husks are unavailable, you can use parchment paper or banana leaves as an alternative. Just be sure to adjust the steaming process as needed.

How do I know when the tamales are fully cooked?

Tamales are done when the masa dough separates easily from the corn husks. If the masa is still sticky, steam the tamales for a bit longer.

Can I make the red chile sauce spicier?

Yes, you can increase the heat by adding a few extra dried chiles or some chili powder. Adjust to taste based on your heat preference.

How do I reheat tamales?

To reheat tamales, steam them for about 15-20 minutes until heated through. You can also microwave them, wrapped in a damp paper towel, for about 2-3 minutes per tamale.