What To Know
- Tamales, a traditional delicacy, are a testament to culinary artistry, blending tender beef with a savory filling wrapped in a soft, corn-based dough.
- Spread about 1/4 cup of the masa dough onto the center of the husk, leaving a 1-inch border on all sides.
- If you don’t have a steamer, you can also boil the tamales in a large pot of water.
Indulge in the rich flavors of Mexican cuisine with our comprehensive guide on how to make beef tamales step by step. Tamales, a traditional delicacy, are a testament to culinary artistry, blending tender beef with a savory filling wrapped in a soft, corn-based dough. Follow our detailed instructions to master the art of creating this delectable dish.
Ingredients
For the Masa Dough:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup vegetable oil
- 1 teaspoon salt
For the Beef Filling:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Assembly:
- Corn husks, soaked in warm water for at least 30 minutes
- Vegetable oil, for greasing
Step-by-Step Instructions
1. Prepare the Masa Dough
- In a large bowl, whisk together the masa harina, warm water, vegetable oil, and salt.
- Cover the bowl with plastic wrap and let the dough rest for at least 30 minutes.
2. Cook the Beef Filling
- In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add the onion and garlic to the skillet and cook until softened.
- Stir in the tomato sauce, diced tomatoes, chili powder, cumin, salt, and black pepper.
- Bring to a simmer and cook until the sauce has thickened.
3. Assemble the Tamales
- Lay a corn husk on a flat surface, with the wide end towards you.
- Spread about 1/4 cup of the masa dough onto the center of the husk, leaving a 1-inch border on all sides.
- Place about 2 tablespoons of the beef filling in the center of the dough.
- Fold the sides of the husk over the filling, overlapping slightly.
- Tie the husk closed with a strip of corn husk or kitchen twine.
4. Steam the Tamales
- Fill a large steamer with water and bring to a boil.
- Place the tamales in the steamer, standing upright.
- Steam for 1 hour, or until the masa dough is firm and the filling is cooked through.
5. Serve and Enjoy
- Let the tamales cool slightly before serving.
- Serve with your favorite toppings, such as salsa, sour cream, or guacamole.
Tips for Success
- Use fresh corn husks for the best flavor and texture.
- If you don’t have a steamer, you can also boil the tamales in a large pot of water.
- To make the tamales ahead of time, steam them and then freeze them. To reheat, thaw the tamales overnight in the refrigerator and then steam them for 30 minutes.
- Experiment with different fillings, such as chicken, pork, or vegetables.
Variations
- Vegetarian Tamales: Replace the ground beef with a mixture of cooked beans and vegetables.
- Sweet Tamales: Fill the tamales with a mixture of fruit, sugar, and spices.
- Christmas Tamales: Add raisins, nuts, and spices to the filling for a festive twist.
Nutritional Value
One beef tamale contains approximately:
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 15 grams
Health Benefits
Tamales are a good source of protein, carbohydrates, and fiber. They are also a good source of vitamins A, C, and E.
Questions We Hear a Lot
Q: How far in advance can I make tamales?
A: Tamales can be made up to 3 days in advance. Store them in an airtight container in the refrigerator.
Q: Can I use a crock pot to steam tamales?
A: Yes, you can use a crock pot to steam tamales. Fill the crock pot with water and place the tamales on a steamer basket. Cook on low for 6-8 hours.
Q: How do I know when the tamales are done steaming?
A: The tamales are done steaming when the masa dough is firm and the filling is cooked through. You can also insert a toothpick into the center of a tamale. If the toothpick comes out clean, the tamales are done.
