If you are a Texan, then you are familiar with tamales. This type of meal is an integral part of a holiday season. Making them at home can be an ideal meal for Thanksgiving, Christmas or the New Year. There are a couple of things that one should consider when making such kind of meals. Here is a guideline on how to prepare beef tamales that one should consider.
Do your shopping wisely. One can get every ingredient needed in this kind of meal from the local grocery. You can get a pre-made masa if you are not in a position to make one. However, you need to get it about a day before you cook it since it requires refrigeration. Raw masa is available in stores that deal with baking products.
Start by soaking the corn husks. Corn husks take quite a lot of time to acquire the tenderness needed in cooking. Therefore, you have to soak it early enough to ensure that it is ready before you start preparing the other ingredients. You can soak the husks overnight and expect them to meet the ideal tenderness.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Create the masa. The masa takes quite a lot of time to make hence one should prepare it when the meat is cooking. Melt the lard and mix it into the masa along with salt, broth from the beef and baking soda. If you are an expert, you can mix using hands, but the kitchen mixer is the best option since it will take quite a short time compared with hands.
Create chile pasta. Start by boiling the chiles with cinnamon seeds. Cool them off and let them slit open. The chiles usually become soft and mushy. Grind them using a blender or a food processor for five minutes until they become a paste. The best type of chiles to use are the dried ancho chiles since they have the authentic tamale flavour.
Make the beef filling. Add the chile paste, Sautee and melt the lard for three minutes. Add the meat and some broth and leave it to cook for about ten minutes. Make sure that most liquid cooks down since the filling should not be watery.
Make the tamales and prepare them. Utilize a spoon for covering a thin masa coating. Spoon the meat filling and pour them into the masa. Fold each side of the shell and fold the husks firmly from both ends. Leave one of the ends open and wrap the other. Put some shucks along the tamales and fill the soup pot or steamer with water that can cover the tamales to about one inch. Put a cloth or an aluminium made foil at the middle of your bowl and cover the pot. Cook your food for about two hours.
Do your shopping wisely. One can get every ingredient needed in this kind of meal from the local grocery. You can get a pre-made masa if you are not in a position to make one. However, you need to get it about a day before you cook it since it requires refrigeration. Raw masa is available in stores that deal with baking products.
Start by soaking the corn husks. Corn husks take quite a lot of time to acquire the tenderness needed in cooking. Therefore, you have to soak it early enough to ensure that it is ready before you start preparing the other ingredients. You can soak the husks overnight and expect them to meet the ideal tenderness.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Create the masa. The masa takes quite a lot of time to make hence one should prepare it when the meat is cooking. Melt the lard and mix it into the masa along with salt, broth from the beef and baking soda. If you are an expert, you can mix using hands, but the kitchen mixer is the best option since it will take quite a short time compared with hands.
Create chile pasta. Start by boiling the chiles with cinnamon seeds. Cool them off and let them slit open. The chiles usually become soft and mushy. Grind them using a blender or a food processor for five minutes until they become a paste. The best type of chiles to use are the dried ancho chiles since they have the authentic tamale flavour.
Make the beef filling. Add the chile paste, Sautee and melt the lard for three minutes. Add the meat and some broth and leave it to cook for about ten minutes. Make sure that most liquid cooks down since the filling should not be watery.
Make the tamales and prepare them. Utilize a spoon for covering a thin masa coating. Spoon the meat filling and pour them into the masa. Fold each side of the shell and fold the husks firmly from both ends. Leave one of the ends open and wrap the other. Put some shucks along the tamales and fill the soup pot or steamer with water that can cover the tamales to about one inch. Put a cloth or an aluminium made foil at the middle of your bowl and cover the pot. Cook your food for about two hours.
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