Red Beef Tamales

Ingredients:

• Corn husk 

• Masa ingredients

• 2 cups of maseca (instant corn masa)

• 2 cups of chicken broth

• 1/2 cup of Manteca (pork far/ lard)

• 1/2 Tbsp baking powder

Beef filling:

• 3 cups of water

• 1.5 pounds of chuck beef

• 1 garlic cloves 

• 1/4 of an onion 

Mole chili sauce:

• 4 Guajillo chiles 

• Garlic and onion from boiled beef

• 2 tbsp maseca (Instant Corn Masa)

• 2 cups of chili water or beef broth

Instructions:

The recipe for the filling of the classic beef tamales includes following steps:

1. Boil chuck with onion, garlic, and chicken bouillon until tender (about 1.5 to 2 hours).

2. Save the onion and garlic for the chili sauce.

3. Combine pork fat (Manteca) with baking powder until fluffy.

4. Add instant corn masa and mix well with the Manteca mixture.

5. Gradually add chicken broth until a spreadable masa consistency is achieved.

6. Soak dried chilies in warm water, then blend with onion, garlic, and seasonings to make the chili sauce.

7. Cook beef and make the sauce a day in advance for easier assembly.

Steps to make the Masa: 

1. In a mixing bowl, combine half a cup of Manteca (pork fat) with half a tablespoon of baking powder. Mix by hand for 3 to 4 minutes until fluffy, or use a hand mixer for about a minute and a half to save time. 

2. Fluff up 2 cups of instant corn masa before scooping it out for use. 

3. Combine the Manteca mixture with the fluffed corn masa until well combined and crumbly. 

4. Start adding 1.5 cups of chicken broth and mix. Adjust the consistency by adding more chicken broth if needed, about 1/4 cup at a time, until you achieve a spreadable masa. 

5. Mix for 4 to 6 minutes until the masa is well combined and spreadable. The texture should be creamy and spreadable for making tamales.

Steps for spreading, filling and cooking tamales:

1. Soak Husks for 45 minutes and pat dry

2. Start with about one fourth of a cup of masa. If you have a tamal spreader or a dough cutter, use it to make the process easier. 

3. Spread the masa onto the corn husk, making sure to cover it evenly. 

4. Add a spoonful of chili sauce onto the masa. 

5. Place some pieces of juicy and tender beef on top of the chili sauce. 

6. Fold the corn husk over the filling, then fold it again to enclose the filling completely. 

7. Repeat the process with the remaining tamales. 

8. Depending on the size of the corn husks, you may need to use a bit more masa to cover the filling, which is okay. 

9. You should end up with 6 to 7 small batch tamales. Any leftover sauce can be used for enchiladas or chilaquiles. 

10. To cook the tamales, start by arranging your tamales in the pot, making sure they are standing upright (the exposed tamales facing up). 

11. Bring two cups of water to a boil in the pot, then add the tamales. 

12. Cook on medium heat for about 45 minutes to an hour until the tamales are hot and ready. 

13. Allow the tamales to cool for a few minutes before serving. Enjoy
    

Tip:

-Soak the corn husks for at least 45 minutes before starting the recipe to ensure they are pliable.

-Take your time to warm up the Manteca before combining it with the masa to make the tamales soft and tender

-Consider preparing the beef and sauce the day before to ease the assembly process on the day of making tamales.

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