Tamales
Try this Tamales recipe, or contribute your own.
Try this Tamales recipe, or contribute your own.
- 1 tablespoon salt
- 1 large onion chopped
- 1 tsp black pepper
- 1 tsp salt
- 2 tablespoons chili powder
- 2 tablespoons olive oil
- 5 cups beef broth
- 1 tablespoon garlic powder
- 1 (4 pound) beef chuck roast
- 2 (7oz) cans diced green chiles
- 2 (5oz) bottles hot sauce (i like franks)
- *water & 1 beef bouillon cube
- 3 cups lard (or vegetable shortening although it won't be as moist)
- 9 cups masa harina
- 3 (8oz) packages corn husks
- Carbohydrate 1562.65638668817 g
- Cholesterol 0 mg
- Fat 85.8176533401389 g
- Fiber 6.22586677286491 g
- Protein 199.22488001063 g
- Saturated Fat 12.6283673347853 g
- Serving Size 1 1 recipe (2790g)
- Sodium 2144.19233515134 mg
- Sugar 1556.43051991531 g
- Trans Fat 11.1458133339413 g
- Calories 7574 calories
Step-by-step
- Salt & pepper the chuck roast on each side.
- Heat the olive oil in a skillet, and brown the roast on each side.
- Place the roast in a slow cooker & top with the onion, green chiles, chili powder, garlic powder, & hot sauce.
- Pour in enough water to cover ¾ of the roast & toss in the beef bouillon cube.
- Cover & cook on high for 6 hours, checking to be sure there is always at least a small amount of liquid in the bottom.
- Reduce heat to low & continue cooking for another 2 hours.
- Shred the meat, and let it cool.
- Taste it, and add more hot sauce if you want it spicier.
- Refrigerate overnight & assemble the tamales the next day.
- Soak the corn husks in a large container full of warm water & allow to soak for 3 hours.
- Place the lard & salt in a large mixing bowl & beat on high speed until fluffy.
- Add masa harina & beat at a low speed until combined.
- Pour in beef broth a little at a time while mixing until the masa is the consistency of soft cookie dough.
- Drain water from husks.
- One at a time, flatten out each husk, with the narrow end facing you, and spread about 2 tablespoons of prepared masa mixture onto the top ¾ of the husk.
- Spread about 2 tablespoons of meat mixture down the middle of the masa.
- Roll up the corn husk starting at one of the long sides.
- Fold the narrow end of the husk onto the rolled tamale & tie with a piece of cooking twine or a small strip of corn husk.
- Place tamales in a steamer basket in a stockpot.
- Steam over boiling water for 1 hour, or until masa is firm & holds its shape.
- Make sure the pot doesn't run out of water!
My Tamale Journey: A Culinary Adventure
The aroma of freshly steamed tamales, a comforting blend of savory meat and sweet corn, has always held a special place in my heart. It evokes memories of family gatherings, laughter echoing through the kitchen as we worked together, the rhythmic folding and tying of corn husks a familiar soundtrack to our celebrations. This recipe, passed down through generations, isn't just a collection of ingredients and instructions; it's a story, a tradition, a taste of home.
For years, I've watched my grandmother, a woman whose hands move with the grace of a seasoned artist, create these culinary masterpieces. Each tamale is a testament to her patience, her skill, and her unwavering dedication to family. The process, though seemingly intricate, is a meditative one, a rhythmic dance of preparation and assembly that brings a sense of calm amidst the chaos of everyday life. It's a process I've embraced, not only for the delicious outcome, but for the connection it fosters with my heritage.
The rich, savory filling, slow-cooked to perfection, is the heart of the tamale. The tender beef, infused with the subtle heat of chili powder and the vibrant flavors of green chiles, is a symphony of taste that dances on the palate. And then there's the masa, that delicate, slightly sweet dough that cradles the filling so lovingly. The perfect balance of texture and flavor – a delightful contrast to the succulent meat within.
Making tamales isn't just about following a recipe; it's about embracing the process, feeling the warmth of the steam, and sharing the joy of creation. It's about taking your time, savoring each step, and appreciating the simple pleasure of handmade food. The act of creating these small parcels of culinary delight transforms the kitchen into a sanctuary, a space where memories are made and traditions are honored.
More than just a meal, tamales are a symbol of community, a gathering point for family and friends. The aroma alone is enough to draw people together, the promise of warmth and comfort woven into every steamy, fragrant husk. Whether it's a festive holiday gathering or a quiet evening at home, these little bundles of goodness always add a touch of magic to any occasion.
The recipe itself is a treasure, a legacy passed down, a story waiting to be told. And while I’ve included instructions to guide you through the process, I encourage you to make it your own. Experiment with different flavors, personalize the filling, and allow the recipe to evolve with your own unique culinary touch. The most important ingredient isn't listed in the recipe; it’s the love and care you pour into each tamale.
Beyond the deliciousness and the satisfying experience, creating tamales allows me to connect with my roots, to honor my heritage, and to share a piece of my family’s history with others. It’s a powerful reminder that the simplest of things often hold the most profound meanings, the most heartwarming memories.
So, gather your ingredients, gather your loved ones, and embark on a culinary journey that will tantalize your taste buds and warm your soul. Let the aroma of freshly steamed tamales fill your home with the spirit of togetherness and the joy of culinary tradition. Happy cooking!
