Ground beef tamales
Prep Time
Price Per Serving
Cooking Mode
10 12 Les Saveurs du monde dried corn husks
2 ½ cups cup pre-cooked corn flour masa harina (masa harina)
5 mL (1 tsp) tsp baking powder
2,5 mL (½ tsp) tsp salt
½ cup cup unsalted butter, diced
1 ½ cups cup chicken broth
1 onion, finely chopped
1 cubanelle chili pepper or other chili of your choice, seeded and diced
1 garlic clove, finely chopped
30 mL (2 tbsp.) tbsp. butter
¾ lb lb medium-lean ground beef
30 mL (2 tbsp) tbsp tomato paste
30 mL (2 tbsp) tbsp chili powder
½ cup cup chicken broth
salsa, to taste
sour cream, to taste
10 12 Les Saveurs du monde dried corn husks
2 ½ cups cup pre-cooked corn flour masa harina (masa harina)
5 mL (1 tsp) tsp baking powder
2,5 mL (½ tsp) tsp salt
½ cup cup unsalted butter, diced
1 ½ cups cup chicken broth
1 onion, finely chopped
1 cubanelle chili pepper or other chili of your choice, seeded and diced
1 garlic clove, finely chopped
30 mL (2 tbsp.) tbsp. butter
¾ lb lb medium-lean ground beef
30 mL (2 tbsp) tbsp tomato paste
30 mL (2 tbsp) tbsp chili powder
½ cup cup chicken broth
salsa, to taste
sour cream, to taste
Directions
1In a large bowl, generously cover the corn husks with hot water. Let soften for 4 hours or overnight. Drain. Break one or two leaves into long strands that you can use to tie up the tamales.
2Dough In a food processor, combine the flour, baking powder and salt. Add the butter and pulse for a few seconds at a time until the mixture has a sandy texture. Add the broth and mix until the dough comes together in a ball. Set aside.
3Filling In a non-stick skillet over medium-high heat, soften the onion, chili pepper and garlic in the butter. Add the meat and cook, breaking the meat up with a wooden spoon, until nicely browned. Add the tomato paste and chili powder. Season with salt and pepper. Cook for another 2 minutes while stirring. Pour in the broth and mix to combine. Remove from the heat and let cool. Adjust the seasoning.
4Assembly For each tamale, place a corn husk on a work surface with the wider part towards the top. With your hands, shape about ¼ cup (60 ml) of the dough into a 5-inch (12 cm) square and place at the top of the corn husk. Place about 2 tbsp (30 ml) of the meat mixture at the centre of the dough. Fold up the dough to seal in the filling. Fold the point of the corn husk up to completely seal in the dough. Tie up with a strand of corn husk. With your fingertip, push the dough to cover any filling, as needed. Repeat with the remaining ingredients.
5Place the tamales, with the open sides facing up, in a bamboo or metal steamer placed over a pot of boiling water. Cover and steam for 45 to 55 minutes or until the dough easily detaches from the corn husks.
6Remove the corn husks from the tamales before eating. Top with salsa and sour cream, to taste. Delicious served with tomato rice.
7This recipe is great for using up any leftover shredded chicken, pork or beef. Simply add the cooked meat to the browned vegetables and deglaze with the broth. This recipe doubles or triples very easily.
Tips
1
This recipe is great for using up any leftover shredded chicken, pork or beef. Simply add the cooked meat to the browned vegetables and deglaze with the broth. This recipe doubles or triples very easily.
Disclaimer
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Personal Note
Personal Note