If you are a Texan, then you are familiar with tamales. This type of meal is an integral part of a holiday season. Making them at home can be an ideal meal for Thanksgiving, Christmas or the New Year. There are a couple of things that one should consider when making such kind of meals. Here is a guideline on how to prepare beef tamales that one should consider.
Do your shopping wisely. One can get every ingredient needed in this kind of meal from the local grocery. You can get a pre-made masa if you are not in a position to make one. However, you need to get it about a day before you cook it since it requires refrigeration. Raw masa is available in stores that deal with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Make the masa. You have to prepare the masa while the meat is cooking because it requires quite some time. Start by melting the lard and mix it with baking soda, salt and some broth acquired from the meat. You can mix the masa using the hand, but kitchen aids are the best option. It should take about ten minutes to complete the mixing process.
Make the Chile Paste. Boil the chiles with cinnamon seeds and leave them to cool until they split open. When the chiles are soft, they are mushy. Grind the chiles into a paste using a food processor or a blender. It is recommendable to use dried ancho chiles since they bring the signature flavor of authentic tamale.
Make the beef filling. Add the chile paste, Sautee and melt the lard for three minutes. Add the meat and some broth and leave it to cook for about ten minutes. Make sure that most liquid cooks down since the filling should not be watery.
Prepare the tamales and cook. Cover a thin coating of the masa on the corn husks. Spoon the meat filling and put it in the middle of the masa. Then, fold the shucks on both ends. Wrap one edge of the tamales and leave the other open. In the cooking process, put some husks along the pot and put an aluminium foil or cloth to hold them down to the center. Put some water to about an inch depth of the rolls. Then, place the rolls into the pot with the open end at the top. Cover them with additional shucks and the pot lid. Leave the meal to cook for two hours to ensure that it is ready for consumption.
Do your shopping wisely. One can get every ingredient needed in this kind of meal from the local grocery. You can get a pre-made masa if you are not in a position to make one. However, you need to get it about a day before you cook it since it requires refrigeration. Raw masa is available in stores that deal with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Make the masa. You have to prepare the masa while the meat is cooking because it requires quite some time. Start by melting the lard and mix it with baking soda, salt and some broth acquired from the meat. You can mix the masa using the hand, but kitchen aids are the best option. It should take about ten minutes to complete the mixing process.
Make the Chile Paste. Boil the chiles with cinnamon seeds and leave them to cool until they split open. When the chiles are soft, they are mushy. Grind the chiles into a paste using a food processor or a blender. It is recommendable to use dried ancho chiles since they bring the signature flavor of authentic tamale.
Make the beef filling. Add the chile paste, Sautee and melt the lard for three minutes. Add the meat and some broth and leave it to cook for about ten minutes. Make sure that most liquid cooks down since the filling should not be watery.
Prepare the tamales and cook. Cover a thin coating of the masa on the corn husks. Spoon the meat filling and put it in the middle of the masa. Then, fold the shucks on both ends. Wrap one edge of the tamales and leave the other open. In the cooking process, put some husks along the pot and put an aluminium foil or cloth to hold them down to the center. Put some water to about an inch depth of the rolls. Then, place the rolls into the pot with the open end at the top. Cover them with additional shucks and the pot lid. Leave the meal to cook for two hours to ensure that it is ready for consumption.
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