Tamales de Res
Red Beef Tamales
Slow-braised chuck folded into airy masa and steamed inside corn husks, perfumed with rehydrated guajillos and ancho. The kind of recipe that fills a kitchen for an afternoon.
Tamales de Res
✦ Antes de Empezar
Before you cook
What if I can't find banana leaves?
Corn husks are the traditional alternative for this region. Parchment paper works in a pinch.
How do I adjust for high altitude?
Above 5,000 ft, increase steaming time by 15–20 minutes and check the water level every 30 minutes.
Can I substitute the lard?
A high-quality cultured butter or refined coconut oil will give you a tender masa.
Ingredientes· 11View
Masa Dough
- 4 cupsCorn Masa Harina (Maseca)
- 1.3 cupsPork Lard (Manteca)wipped until light and airy
- 3-3.5 cupsWarm Beef Broth
- 1 tsp baking powder + 1.5 tsp saltBaking Powder & Salt
Beef Filling
- 3 cupsShredded Cooked Beefcooked chuck roast
- 4Dried Guajillo Chilesstems and seeds removed
- 2Dried Ancho Chilesstems and seeds removed
- 3 cloves garlic + 1/4 onionGarlic & White Onion
- 1 cupBeef Broth
- 1/2 tsp eachGround Cumin & Oregano
Wrapping
- 1 pack (approx. 24 husks)Dried Corn Husks (Hojas de Maíz)soaked
Instrucciones
5 pasosPrepara la masa
Prepare the masa
Whip the lard for 5 minutes until pale and airy. Add masa harina and warm stock in alternating additions until the mixture floats when dropped into cold water.
Cocina la carne
Braise the beef
Simmer the chuck with onion, garlic, and cumin for 2 hours until shreddable. Reduce the braising liquid until glossy and toss the shredded meat through it.
Arma los tamales
Fold the tamales
Spread two tablespoons of masa across the upper two-thirds of a soaked corn husk. Spoon a strip of beef down the center, then fold the long sides in and tuck the bottom up to close.
Cocina al vapor
Steam
Stand the tamales upright in a steamer, fold-side down. Cover with extra husks and a damp towel, then steam for 75–90 minutes until the masa pulls cleanly from the husk.
Reposa y sirve
Rest and serve
Let the tamales rest for 10 minutes — the masa firms as it cools. Serve with a bright tomatillo salsa and strong coffee.
