Homemade Beef Tamales
Description
The whole family can help make these tamales, a mixture of beef and green chiles encased in homemade masa flour and drizzled with hot sauce.
Ingredients
•
5 pounds ground beef
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1 (4 ounce) can chopped roasted green chile peppers
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5 teaspoons hot pepper sauce (such as Cholula®)
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1 tablespoon kosher salt
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4 cloves garlic, pressed, divided
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1 tablespoon minced white onion
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2 teaspoons ground black pepper
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1 teaspoon ground cayenne pepper
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1 (2 pound) package yellow masa flour
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2 tablespoons lard
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1 teaspoon baking powder
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2 cups water, divided
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50 dried corn husks
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8 ounces grated Chihuaua cheese, or to taste
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5 tablespoons chili powder
Directions
1
Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
2
Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
3
Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
4
Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
5
Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.