Ingredients and Weight:
- Masa harina: 2 cups (240g)
- Chicken broth: 3 cups (720ml)
- Shortening: 1/2 cup (113g)
- Lard: 3/4 cup (170g)
- Ground beef: 1 pound (454g)
- Onion, chopped: 1 (120g)
- Garlic, minced: 3 cloves (6g)
- Chili powder: 2 teaspoons (5g)
- Cumin: 1 teaspoon (2.5g)
- Salt and pepper: to taste
- Cornhusks: 24 (as needed)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Make the masa dough: Combine the masa harina and chicken broth in a large bowl. Mix well to form a dough. Cover and let rest for at least 30 minutes.
- Prepare the filling: Heat the shortening and lard in a large skillet. Brown the ground beef, onion, and garlic. Drain off any excess fat. Stir in the chili powder, cumin, salt, and pepper.
- Assemble the tamales: Soak the corn husks in warm water for at least 30 minutes to soften them. Place a heaping tablespoon of masa dough on the center of each corn husk. Spread it out to form a rectangular shape about 4x6 inches.
- Add the filling: Place about 2 tablespoons of the beef filling in the center of the masa.
- Roll up the tamales: Fold the bottom of the corn husk up over the filling, then fold the sides in. Roll the tamale tightly from the bottom up, overlapping the husks as you go. Tie with kitchen twine or strips of corn husk.
- Cook the tamales: Steam the tamales in a steamer or tamale pot for 2 hours, or until the husks pull away easily from the masa.
- Serve: Serve the tamales hot, with your favorite toppings such as salsa, sour cream, or guacamole.
Nutritional Information:
- Calories: 300 per tamale
- Fat: 15g
- Protein: 20g
- Carbohydrates: 30g
Dish Characteristics:
- Savory and flavorful
- Soft and chewy texture
- Filled with tender beef
- Perfect for a casual family meal or special occasion
User Comments:
- "These tamales were absolutely delicious! The masa dough was perfect and the beef filling was juicy and flavorful."
- "I've never made tamales before, but this recipe was surprisingly easy to follow. They turned out amazing!"
- "The combination of beef and chili powder was a hit with my family. I will definitely be making these again."
Special Precautions and Tips:
- To prevent the tamales from sticking, soak the corn husks thoroughly before using.
- Make sure the masa dough is not too wet or too dry. It should be just firm enough to hold its shape when rolled.
- If you don't have a steamer, you can cook the tamales in a pot of boiling water. Just make sure the water level is high enough to cover the tamales.
- Tamales can be stored in the refrigerator for up to 5 days. To reheat, steam them for 15-20 minutes, or microwave them on high for 1-2 minutes.
