Скачать или смотреть Quesabirria Tamales

Birria Tamales con Queso

Beef Birria
3 lbs beef chuck roast
1 tsp kosher salt
1 tsp black pepper
2 tbs vegetable oil
64 oz beef broth
1 1/2 yellow onion
12-15 garlic cloves
1 tbs bouillon
4 bay leaves
1 tsp black pepper
1 tsp dried oregano
1/2 tsp dried marjoram
1 sprig mint
1/4 tsp ground cloves
1 cinnamon stick
6 guajillo chiles, seeds and stem removed
2 ancho chiles, seeds and stem removed

Masa
1 1/2 cup lard 8 cups Maseca
5 tsp baking powder1 tsp salt
4 cups sauce from meat
4 cups beef broth

Tamales
Corn husks
1lb Oaxaca or Monterey Jack cheese
Avocados, optional, for serving
Crema mexicana, optional, for serving

Clean beef, pat dry thoroughly, trim any hard fat, and allow it to come to room temperature. Season with salt and pepper on both sides.

Heat oil in a large pot and sear beef on both sides until browned. Remove from the pot. Add onions and brown on both sides. Add garlic, stir. Return beef to pot. Add broth and bay leaves. Cover and cook on low for 3 hours.

Add bouillon, black pepper, oregano, marjoram, mint, cloves, cinnamon stick, guajillo chilis, and ancho chiles. Continue to cook for 1 hour. Remove the chilies, onions and enough broth to blend. Blend until smooth.

Remove and discard mint, cinnamon stick, and bay leaves. Add blended chili sauce to pot. Continue cooking for 30 minutes.

While it finishes cooking, soak the corn husks in warm water. Use a weight to make sure that they’re submerged. Begin to prepare the masa.

In a large mixing bowl, whip lard with a hand mixer until fluffy, about 3 minutes. In a separate bowl, mix maseca, salt, and baking powder. Add maseca mix to lard, stir. Add broth and sauce. Stir.

Put beef in a bowl and shred it. Strain the remaining broth and reserve it for dipping.

Drain corn husks. Pull 1/4” pieces of about 5 or 6 corn husks to make ties. Spread masa to 3/4 of the width and 3/4 the length of the corn husks. Top with cheese and meat. Make the ends of the masa meet and fold over the remaining husk. Secure with a husk tie.

Place tamales vertically in the steamer basket with the masa end up to avoid having the cheese leak out. Steam 45-60 minutes. Allow to cool and solidify before enjoying. Dip with reserved broth.

Makes about 40 tamales, depending on the size.