Classic Beef Tamales with Rich Chile Beef Filling

1. 1

   Put the beef and the garlic in a large pot. Cover with cold water and bring to a boil over high heat; lower the heat, cover, and simmer until the beef is tender and shreds easily, about 3 1/2 hours. Take the beef out of the pot, save 5 cups of the cooking liquid, and discard the garlic. Let the meat cool slightly; finely shred it with forks.

2. 2

   Meanwhile, put the corn husks in a large container and cover with warm water; weigh them down with an inverted plate and a heavy can, and soak until soft and flexible, about 3 hours.

3. 3

   Toast the ancho chiles in a cast iron skillet; let them cool, then remove the stems and seeds. Crumble and grind them in a clean coffee grinder or with a mortar and pestle.

4. 4

   Heat the oil in a large skillet; stir in the flour and let it brown slightly. Pour in 1 cup beef broth and stir until smooth. Add the ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir the shredded beef into the skillet and cover. Simmer for 45 minutes.

5. 5

   Put the lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add the masa harina and beat on low speed until well combined. Pour in the reserved cooking liquid a little at a time until the mixture is the texture of soft cookie dough.

6. 6

   Drain the water from the corn husks. Working one at a time, lay each husk flat with the narrow end toward you, and spread about 2 tablespoons of the masa mixture over the top two-thirds of the husk. Spread about 1 tablespoon of the meat mixture down the center of the masa. Roll up the husk starting from one long side. Fold the narrow end of the husk over the rolled tamale and tie with a piece of butchers' twine.

7. 7

   Set the tamales in a steamer basket. Steam over boiling water for about one hour, until the masa is firm and holds its shape, adding more water as needed so the steamer does not boil dry. Serve at once, letting each person unwrap their own tamales.

• Calories 436.85 kcal ▲ High 22%
• Protein 15.4 g ↗ Good Source 31%
• Carbohydrate 36.88 g 13%
• Total Fat 25.35 g ▲ High 33%
• Saturated Fat 9.1 g ▲ High 46%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 47.45 mg — Moderate 16%
• Sodium 151.28 mg — Moderate 7%
• Dietary Fiber 3.06 g — Moderate 11%
• Total Sugars 0.87 g --
• Added Sugars 0.03 g ⌄ Low Source 0%
• Calcium 76.98 mg ⌄ Low Source 6%
• Iron 4.51 mg ↗ Good Source 25%
• Potassium 97.97 mg ⌄ Low Source 2%
• Vitamin A 37.06 mcg ⌄ Low Source 4%
• Vitamin C 3.06 mg ⌄ Low Source 3%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄