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· 10View
- 2 kgMasa harina, hydrated
- 500 gBeef chuck, slow-cooked
- 8Guajillo chiles, rehydrated
- 3Ancho chiles, rehydrated
- 250 gLard, whipped
- 1 pkgDried corn husks
- 4Garlic cloves
- 1White onion
- 1 tspCumin, ground
- 1 LBeef stock
Instrucciones
5 pasos- 01
Prepara 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.
- 02
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.
- 03
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.
- 04
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.
- 05
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.