Ingredients
– 3 pounds bone-in chuck roast (boneless is acceptable)
– ½ large onion
– ½ head of garlic
– 2 bay leaves
– 1 tablespoon kosher salt
– 1 teaspoon black peppercorns
– Enough water to cover the beef
– 10 dried guajillo chiles
– 2 dried ancho chiles
– 2 dried de arbol chiles (optional, for added spiciness)
– 5 garlic cloves
– 8 tomatillos, husked and rinsed
– 1 teaspoon salt
– 1 teaspoon cumin
– 1 tablespoon chicken bouillon
– 1¼ cups beef broth (reserved from boiling the beef)
– 1 tablespoon rendered pork fat (lard) for frying the salsa
– 1¾ to 2 pounds masa preparada (fresh corn dough prepared for tamales)
– ½ cup rendered pork fat (lard), or use ⅓ cup for a lighter version
– 1 teaspoon baking powder
– ½ teaspoon kosher salt
– ⅓ cup reserved salsa roja for mixing into the masa
– ¼ cup beef broth (reserved from boiling the beef)
– Corn husks for wrapping the tamales and lining the steamer
Instructions
1-First, soak the corn husks in hot water to soften them, rinsing and changing the water a few times as you work.
2-In a large stockpot, combine the beef with the onion, garlic, bay leaves, salt, and peppercorns, then cover with water and simmer gently for 2 to 2½ hours until the meat is tender.
3-Once the beef is cool, shred it carefully and save the broth for later steps.
4-For the salsa roja, remove stems and seeds from the chiles, boil them with tomatillos in the reserved broth, then blend everything together until smooth and strain it well.
5-In a pan, fry the salsa with a bit of lard, mix in the shredded beef, and cook it on low for 5-10 minutes.
6-For the masa, blend the dough with warm lard, baking powder, salt, some salsa, and broth until it’s light and fluffy, then let it rest for 20 minutes.
7-Spread the masa on the husks, add the filling, fold them up, and steam for 50 minutes to 1½ hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍖 Use bone-in meat for richer flavor and gelatin.
🌡️ Start cooking meat in cold water to ensure tenderness.
🧂 Add salsa roja to the masa for enhanced moisture and flavor.
- Prep Time: 20 minutes
- Cooking time: 3 hours
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling, blending, frying, assembling, steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale