TAMALES RECIPE | How To Make Tamales | Simply Mamá Cooks

Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.

Today I am making easy, delicious moist and tender beef tamales. I make these tamales year round, but I love to make them for my family during the holidays.
#tamales #easyrecipes #simplymamacooks

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🌶CHILES
Ancho Chiles
https://amzn.to/2IO82JK
Pasilla Chiles
https://amzn.to/35BW5Aj
Guajillo Chiles
https://amzn.to/2ONg8Wx

⭐️Little GOLD POT from video
https://amzn.to/33AbqzS

🌽CORN HUSKS
https://amzn.to/2nLrlvT

STEAMER POT
https://amzn.to/2ISbbrP

INGREDIENTS
4 1/2 to 5 cups (1 L to 1.2 L ) beef broth or water
4 lbs (1.81 kg) boneless chuck roast beef
1 small onion
3 to 4 cloves garlic
1 beef bouillon cube (or 2 tsp salt)
1 dried bay leaf
8 dried guajillo chiles (stems and seeds removed)
2 dried Pasilla chiles (stems and seeds removed)
2 dried ancho chiles (stems and seeds removed)
2 cloves garlic
4 cups (475 g) instant corn flour (I used Maseca brand)
2 1/2 tsp baking powder
1 1/4 cup (275 g) lard or shortening
salt to taste
2 Tbsp oil (to simmer puree)
35 to 40 corn husks
12 to 16 quart steamer pot

INSTRUCTIONS
*Note: Use the method of your choice to cook beef until tender
-In a 4.5 crock pot add beef, bouillon cube, dried bay leaf, onion, garlic, 2 cup water, cover with lid, set to high and cook for 6 hours or until beef is tender
Once beef is cooked, remove onion, set aside and reserve
Remove beef from crock pot, shred or chop to desired texture
Strain out any liquid from crock pot and reserve

CHILE PUREE
remove stems, seeds and rinse the dried chiles
place in a small pot, cover with water, bring to a boil, remove from heat and steep until soft and pliable
Once chiles are soft, remove from boiling liquid and place in to a blender along with 1 2/3 cup of beef broth or water, 2 cloves of garlic, reserved onion from crock pot and puree well
Strain puree for any bits that did not puree
Reserve 1/3 cup of chile puree to add to masa dough

MEAT FILLING
In a preheated skillet add 2 Tbsp oil, strained chili puree, salt to taste and simmer for 3 minutes over a medium heat
Now add chopped beef to simmering chili puree and continue to combine and simmer for another 3 to 5 minutes
Now set aside until ready to assemble tamales

MASA PREPARATION
In a large bowl add instant corn flour, baking powder, salt to taste and combine well
Now add lard or shortening, 1/3 cup of chile puree and combine well
Next start by adding 2 cups of warm beef broth or water and mix well
Now add an additional 1 to 1 1/2 cups of broth or water until masa dough is the texture of play dough and can squeeze through your fingers easily
NOTE: Keep extra warm water or broth on the sided just in case masa dough starts to dry out

TAMAL ASSEMBLY
Take your softened presoaked corn husk and spread from the center 3 to 4 Tbsp of masa dough on the corn husk leaving a one inch space from the top of the husk
Next add meat filling and enclose the tamal
Now fold the bottom part of the husk up and continue the process

COOK TAMALES
In a 16 quart steamer pot add 2 1/4 liters of water to the pot then place the steamer plate in
Place a small heat proof ceramic or stone bowl upside down in the center and start stacking all of your tamales around the bowl
*NOTE: the cook time will vary depending how tightly you pack the pot
Now place extra corn husks on top to cover tamales, a cloth and cover with the lid
Bring the water to a boil first, lower the heat to a medium heat and cook for 1 hour to 1 hour and a half or once a tamal comes out easily from the corn husk
Remove all the tamales from the pot and allow to set for at least 20 minutes then serve
This recipe makes at least 30 tamales

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