Beef Tamales with Red Chile Sauce

Name: How to cook Beef Tamales with Red Chile Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 60 tamales
Cuisine: Us

Introduce

Chef :

Adrianne Meszaros

Beef Tamales with Red Chile Sauce

You can't go wrong with this authentic beef tamale.

Ingredient

Food ration :

60 tamales

1 (16 oz)

chuck roast, cubed into 2"x2" pieces

garlic, with the top chopped off

3 tbs

dried guajilla peppers, seeds and stems removed

dried ancho peppers, seeds and stems removed

dried arbol peppers, stems removed

Cooking instructions

* Step 1

In a large stock pot, add beef, onion, garlic, Knorrs Beef Bouillon, bay leaves, and vinegar. Cover with water (at least 4 qtz of water). Bring to a boil, reduce to simmer, and simmer for 3 hours, until you can pull beef apart with a fork. Take the beef out and set aside to let cool.

* Step 2

On low simmer, hydrate all three peppers in the beef broth stock pot for 15 minutes. Strain the broth and set aside. This broth will be used to make the masa and the red chile sauce. Keep the peppers, onion and garlic.

* Step 3

To make the red chile sauce, blend together 2 cups of the beef broth (add more as needed), hydrated peppers, the onion from the broth, squeezed out garlic from the broth, and the remaining red chile sauce ingredients until smooth. Set 1 1/2 cups of red chile sauce aside for Masa.

* Step 4

Shred beef and mix together with red chile sauce and set aside.

* Step 5

Submurdge and soak the corn husks in water for 10 minutes.

* Step 6

Fill steamer pot with water up to the bottom of the strainer.

* Step 7

Spread about 1/4 cup of masa onto the top left corner of the corn husk, about a 4"x4" square. Add about a 1/4 cup of beef to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales.