Beef Tamales

Ingredients and Weight:

• Masa harina: 2 1/4 cups (16 ounces)
• Beef broth: 1 1/4 cups
• Lard or shortening: 1/2 cup (1 stick)
• Salt: 1 teaspoon
• Ground cumin: 1 teaspoon
• Smoked paprika: 1/2 teaspoon
• Ground black pepper: 1/4 teaspoon
• Cooked ground beef: 2 pounds
• Refried beans: 15 ounces (1 can)
• Shredded cheese: 1 cup (8 ounces)
• Salsa: 1/2 cup
• Corn husks: 12

Preparation Time:

• 15 minutes

Cooking Time:

• 2 hours

Difficulty Level:

• 3 (Medium)

Preparation Method Steps:

1. In a large bowl, combine the masa harina, beef broth, lard, salt, cumin, paprika, and black pepper. Mix well until a dough forms.
2. Divide the dough into 12 equal balls.
3. Soak the corn husks in warm water for at least 15 minutes to soften them.
4. Spread a thin layer of masa dough onto each corn husk, leaving about 1 inch of husk at the top and bottom.
5. Top each masa layer with a scoop of ground beef, refried beans, shredded cheese, and salsa.
6. Fold the corn husks over the filling and tie them securely with kitchen twine.
7. Place the tamales upright in a steamer and steam for 2 hours, or until the masa is firm and the fillings are heated through.

Nutritional Information:

• Serving size: 1 tamale (1/12 of the recipe)
• Calories: 350
• Fat: 15g
• Cholesterol: 75mg
• Sodium: 600mg
• Carbohydrates: 30g
• Protein: 20g

Dish Characteristics:

• Warm and savory
• Packed with flavor and texture
• Perfectly balanced with bold flavors of beef, refried beans, and cheese
• Wrapped in tender corn husks

User Comments:

• "These tamales were incredible! The filling was so flavorful, and the masa was perfectly cooked."
• "I'm not usually a tamale fan, but these were absolutely delicious. I couldn't stop eating them!"
• "I made these for a party, and they were a huge hit. Everyone loved them."

Special Precautions and Tips:

• If you don't have corn husks, you can use parchment paper or aluminum foil.
• Adjust the spice level to your taste by adding more or less cumin, paprika, or black pepper.
• To prevent the tamales from sticking to the steamer, line the steamer with banana leaves or parchment paper.