while many dine pork loin and turkey stuffed in Christmasthere are some people for whom the Dec. 24 stands for Tamales and we already know the recipe backwards and forwards, but if you want to have something different for dinner this Good nightmaybe you should prepare some delicious tamales, but not just any, but some of beef in sauce red.
They are a great option for those who want to opt for a Dinner Christmas Y traditional mexican with something more than fritters. That is why today you will get this delicacy in case you are looking for a dish that allows family interaction and integration as it happens with the preparation of tamales, which requires many hands, if possible so that the process is faster.
The Tamales They are one of the most characteristic foods of Mexicothere is more of 500 prescriptions and they can be sweets either salty. The preparation of dough, filling, wrapping and even the shape vary depending on the different states and even Latin American countries, where they are also customary, as in the case of Peru with humitas, Guatemala, The savior Y Honduras.
What can you easily find tamales from?
Although Mexico there are a lot of varieties of tamales, the classics are divided into: Greenred and cracked, when they are salty and the pinky, which is sweet, but as for the filling, they can be both chicken, pork, turkey or beef. And since we are almost sure that you have already tried the chicken and pork ones, today we will tell you how to prepare 1 kilo of beef tamales in red sauce.
The recipe is from the town, so consider that you have to take several of the ingredients described here to the mill, so that your blender or other kitchen robots that you have do not end up in poor condition and in the same style. Weebo’slike in flubbers when he gets hit (highly 90s reference to the movie starring Robbin Williams).
This recipe is originally from Saint Luis potosi and although originally the tamales there are thinner (except the zacahuil) than the ones we find in CDMX and even in Michoacán, the truth is that you can make them the size you want and make it more convenient for you to finish soon mass.
Ingredients
- 2 kilos of tenmillo or beef loin
- 300 g of guajillo chile
- 300 g of wide chili
- 5 g of cumin
- 5g oregano
- 5g pepper
- 200g of peanuts
- 200 g of walnut
- 200g almond
- 300 g of sesame seeds
- 300 grams of butter
- Salt to taste
- 4 garlic cloves
- 1 kilo of dough for tamales (it can also be ordered like this at the mill)
How do you prepare?
First of all, take everything to be ground at your nearest mill, except the garlic and the meat.
In a large pot, place the meat and the garlic cloves. Cover with water and heat over high heat until it boils.
Reduce heat to low, cover, and cook for 3.5 hours or until meat is tender enough to shred easily.
Remove the meat from the pot, strain the broth and discard the garlic. Reserve 5 cups of the broth. Let the meat cool a bit and then shred it finely. You can help yourself with two forks.
Place the corn husks in a large bowl and cover with hot water. Let soak for 3 hours or until soft and pliable.
Once you have your seeds and ground chiles, it is time that in a large saucepan add 1 or 2 cups of the reserved beef broth and add the ground chiles and seeds. Mix well and season if you want, with bouillon cube.
When you start to have your sauce, add the beef shredded and done!
Now take one of the soaked corn husks and start spreading 1-2 tablespoons of masa for tamales, then add 1 tablespoon of stew.
Close the tamales by folding the corner of the corn husk over the filling, then close the sides. You may or may not tie them with thin strips of corn husks.
Arrange the tamales standing on the rack of a steamer pot with enough boiling water.
Cover and steam until the dough separates easily from the sheet, about 1 hour. Constantly check that your pot does not run out of water.
Ready!
Collected by Cookingtom
Original Article
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!