Description
A comprehensive guide to making traditional Mexican tamales with tender shredded beef, flavorful red chile sauce, and a silky masa, all wrapped in softened corn husks and steamed to perfection. This recipe covers every step, from preparing the meat and masa to assembling and steaming the tamales, resulting in moist, savory tamales perfect for any festive meal.
Ingredients
Scale
Meat and Seasoning
- 2 pounds beef shoulder roast or chuck roast (cut into 2-inch squares, most fat removed)
- 1 onion (cut in half)
- 3 garlic cloves
- 2 celery sticks
- 1 teaspoon oregano
- Salt & pepper to taste
Red Chile Sauce
- 2 cups Red Chile Sauce (for meat mix)
- ½ cup Red Chile Sauce (for masa mix)
Masa Ingredients
- ¾ pound vegetable shortening
- 1 tablespoon table salt
- 1 teaspoon baking powder
- 2 ½ pounds fresh masa
- ½ cup beef stock (reserved from meat cooking)
Other Ingredients
- 1 bag corn husks
- 2 potatoes sliced into long strings (par-cooked)
- Pitted olives (1 per tamal, cut in half, optional)
Instructions
- Prepare the Shredded Meat: In a large pot, combine the beef, halved onion, garlic cloves, celery sticks, oregano, salt, and pepper. Cover with about 2 liters of water and cook on medium heat until the meat is fork-tender and easily shredded, about 2 hours. Remove the meat to a platter and allow to cool while reserving the beef broth.
- Shred the Meat: Hand shred the cooled beef finely. Mix thoroughly with 2 cups of red chile sauce. Refrigerate until ready to use for assembly.
- Soak the Corn Husks: Place the corn husks in a large container and cover with warm water. Place a weight on top to keep them submerged. Let soak for at least 20 minutes to soften for wrapping.
- Prepare the Masa: In a mixing cup, combine the reserved beef broth with ½ cup of red chile sauce. In the bowl of a stand mixer fitted with a paddle attachment, blend the vegetable shortening, table salt, and baking powder on medium-low speed until light and fluffy, about 8 to 10 minutes. Gradually add the fresh masa and mix alternately with the chile sauce and broth mixture, scraping down the bowl as needed, until fully incorporated and silky smooth.
- Test the Masa: Drop a dollop of masa into a glass of cold water; if it floats, it’s ready. If not, continue mixing to aerate the batter until it floats, indicating the right texture and lightness for steaming.
- Assemble the Tamales: Lay out the softened husks. Spread roughly ¼ cup of masa onto the center of one large or overlapping smaller husks. Add 2 to 3 tablespoons of shredded meat, one slice of par-cooked potato strings, and half a pitted olive if using. Fold one side of the husk over the filling and then the other side to enclose it. Fold up the bottom narrow end to the top, leaving the top open, and tie securely with a strip of husk.
- Steam the Tamales: Fill a large tamale steamer with water below the steaming tray level. Arrange tamales standing upright without overcrowding. Cover and steam over medium heat for 1 hour. Check doneness by carefully opening one tamale; the masa should separate easily from the husk, appear bread-like but moist and finely textured.
- Serve: Serve the tamales hot with your favorite salsa, beans, or side dishes for a traditional and satisfying meal.
Notes
- Par-cook the potato slices by boiling briefly until just tender but still firm, to avoid overcooking during steaming.
- Ensure the masa floats in water before assembling to guarantee softness and fluffiness after steaming.
- Do not overpack the steamer as it can affect the cooking and texture of the tamales.
- Use fresh corn husks and soak thoroughly to avoid tearing during assembly.
- Red chile sauce can be homemade or store-bought depending on preference.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Keywords: tamales, shredded beef tamales, Mexican tamales, red chile sauce tamales, traditional tamales, steamed tamales, masa tamales
