Ever craved those delicious, homey tamales stuffed with tender beef and rich red chile sauce? Well, you’re in luck! Today, I’m sharing my ultimate red chile beef tamale recipe, perfect for any cooking enthusiast. With simple ingredients and easy-to-follow steps, you’ll be whipping up these flavorful tamales in no time.
The magic begins with succulent shredded beef simmered in a savory red chile sauce. Wrapped in soft masa dough and steamed to perfection, each bite delivers a burst of authentic flavor. The aromas will have your neighbors knocking on your door, asking for a taste.
Ready to impress your family and friends? Follow along, and you’ll see it’s easier than you think.
Key Takeaways
- Recipe for red chile beef tamales with tender beef and rich chile sauce.
- Step-by-step instructions ensure easy cooking and delicious results.
- Get answers to common questions about making tamales.
Ingredients Breakdown
Let’s take a closer look at the essential components needed to make delicious red chile beef tamales. Understanding the ingredients for masa, different filling options, and the materials needed for wrapping and steaming will set you up for success.
Masa Preparation
To start, the masa, or dough, is the foundation of any tamale. I usually use masa harina, which is a type of corn flour. You can easily find it in most grocery stores.
To make the dough, I mix the masa harina with water, salt, and a bit of pork lard. The lard gives the dough a rich, moist texture.
For a healthier option, you can use vegetable shortening or olive oil. Adding a bit of broth can also enhance the flavor and make the dough easier to work with. The final mixture should be smooth and slightly sticky but not too wet.
Filling Varieties
For the filling, I love using shredded beef mixed with a tangy red chile sauce. The sauce is usually made of dried guajillo chiles, garlic, onion, and salt.
You’ll need to rehydrate the chiles, blend them with the other spices, and then mix this with the beef.
If beef isn’t your thing, shredded chicken or pork are great alternatives. Some people even go for a vegetarian option, using cheese and peppers. Each filling brings its own unique flavor and texture to the tamale, so feel free to experiment to find your favorite.
Wrapping and Steaming Components
To wrap the tamales, I use dried corn husks that have been soaked in warm water. This makes them pliable and easy to work with.
Spread a layer of masa on the husk, add your filling, and then fold the husk over.
Once all the tamales are wrapped, I place them in a steamer pot with the folded sides down. They need to steam for about 45 minutes to an hour. The tamales are done when the masa is firm and pulls away easily from the husk.
Cooking Instructions
Making red chile beef tamales involves a few key steps. First, I’ll show you how to prepare the dough, then how to fill and wrap the tamales, and finally how to steam them to perfection.
Preparing the Dough
To make the dough, or masa, you’ll need masa harina flour, lard, baking powder, salt, and chicken broth.
Start by whisking the masa harina with the baking powder and salt.
In a separate bowl, beat the lard until it’s fluffy.
Then, slowly mix the dry ingredients into the lard, adding chicken broth little by little.
Your goal is a dough that’s soft but not too sticky. It should be spreadable, similar to thick peanut butter. Test the dough by dropping a small ball into water; if it floats, it’s ready.
Filling and Wrapping
For the filling, use beef that’s cooked and shredded. I cook the beef with onions, garlic, and spices like cumin and chili powder.
Mix the shredded beef with red chile sauce until it’s well-coated.
To assemble, spread a thin layer of dough onto a softened corn husk. Add a spoonful of the beef filling in the center. Fold the sides of the husk inward, covering the filling, and fold the bottom up to close it.
Steaming Tamales
Place the wrapped tamales upright in a steamer basket, making sure the open ends are facing up.
Steam them over simmering water for about 1 to 1.5 hours. Keep the water level just below the steamer basket. Check periodically to add more water if needed.
When they are done, the dough should firm up and easily pull away from the husk. Let them cool slightly before serving.
Red Chile Beef Tamale Recipe
Course: DinnerCuisine: MexicanDifficulty: Easy8
servings30
minutes1
hour30
minutesEasy-to-follow recipe with juicy beef and flavorful red chile. Perfect for family dinners or special occasions.
Ingredients
For the Beef Filling:
2 lbs beef chuck roast, trimmed and cut into chunks
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
2 dried ancho chiles, seeds removed
2 dried guajillo chiles, seeds removed
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
For the Masa:
4 cups masa harina
2 teaspoons baking powder
1 teaspoon salt
4 cups beef broth (or water)
1 1/3 cups lard or vegetable shortening
Dried corn husks, soaked in warm water for at least 30 minutes
Directions
- Prepare the Beef Filling:
- Heat the vegetable oil in a large pot over medium-high heat. Brown the beef chunks on all sides.
- Remove the beef and set aside. In the same pot, add the chopped onion and garlic, sauté until softened.
- Add the beef broth, dried chiles, cumin, oregano, salt, and pepper. Bring to a boil.
- Return the beef to the pot, reduce heat to low, and simmer for 2-3 hours until the beef is tender and easily shredded.
- Remove the beef and shred it using two forks. Strain the remaining broth and chiles mixture, blend until smooth to create a red chile sauce. Mix the sauce with the shredded beef.
- Prepare the Masa:
- In a large bowl, mix the masa harina, baking powder, and salt.
- Gradually add the beef broth, mixing until well combined.
- Beat the lard or shortening until fluffy, then add it to the masa mixture. Mix until the dough has a light, spongy texture.
- Assemble the Tamales:
- Spread a thin layer of masa on the smooth side of each soaked corn husk, about 1/4 inch thick, leaving a 1-inch border at the top.
- Place a spoonful of beef filling in the center of the masa.
- Fold the sides of the corn husk together, then fold up the bottom end to enclose the filling. Tie with strips of corn husk if needed.
- Cook the Tamales:
- Set up a large steamer pot with water just below the rack.
- Place the tamales upright in the steamer, with the open end facing up.
- Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the masa pulls away easily from the husks.
- Let the tamales rest for a few minutes before serving.
Frequently Asked Questions
When making red chile beef tamales, several common questions come up about cooking time, masa preparation, and tips for best results. Let me address these below.
What is the traditional cooking time for red chile beef tamales in a slow cooker?
Cooking tamales in a slow cooker typically takes about 6-8 hours on low heat. You’ll know they’re done when the masa easily pulls away from the corn husk. This method is convenient if you want to set it and forget it.
How do you prepare masa for red chile beef tamales?
To prepare masa for tamales, mix tamale flour, water, and salt by hand until you get a uniform dough.
Beat lard until it is fluffy, then gradually blend it into the masa mixture until combined.
What are some tips for making an easy and delicious red chile beef tamale?
Use high-quality beef and slow-cook it until it’s tender and easy to shred.
Make sure your masa is well-beaten and light by using a mixer. Also, consider using homemade tamale sauce to add rich flavor.
How can I make authentic red chile beef tamales at home?
To make authentic red chile beef tamales, you’ll need to prepare shredded beef with spices, a flavorful red chile sauce, and masa dough.
Layer the masa and meat in soaked corn husks, fold them, and steam for about an hour.
What ingredients are used in traditional tamale sauce?
Traditional tamale sauce often includes dried chiles like Guajillo, New Mexico, or Ancho.
These are boiled, softened, and blended with garlic and spices to create a rich, flavorful sauce that can be used in the tamales.
How many tamales can I expect to make with 10 lbs of masa?
With 10 lbs of masa, you can typically make about 60-70 tamales. The exact number can vary depending on the thickness of the masa layer. It can also vary based on the size of the tamales you prefer to make.