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.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Cook the beef. Beef briskets are the best types of meat that one should use. They are tender and usually melts when put on the mouth. Cut the meat in large chunks and put them in a cooking bowl. Throw some spices, onions and cover it with water. Leave it to boil until it simmers and becomes tender. Leave the broth to cool off and strain it. Later on, cut the chops into smaller grains against their grains.
Prepare the masa. Consider preparing the masa as the beef cooks. The process starts by melting lard and mixing it with salt, baking soda and some broth from the meat. Mix the masa using your hands if you believe to be a professional. Otherwise, kitchen aids are the best equipment to use since they can take quite lesser time as compared with hand mixing.
Make the Chile Paste. Boil the chiles with cinnamon seeds and leave them to cool until they split open. When the chiles are soft, they are mushy. Grind the chiles into a paste using a food processor or a blender. It is recommendable to use dried ancho chiles since they bring the signature flavor of authentic tamale.
Prepare the beef filling. Start by adding Sautee, chile and the lard in a bowl for three minutes. Add meat and little broth and cook for around ten minutes. Cook the mixture until it dries off. Leaving it in a watery form does not guarantee a tasty filling.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for 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.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Cook the beef. Beef briskets are the best types of meat that one should use. They are tender and usually melts when put on the mouth. Cut the meat in large chunks and put them in a cooking bowl. Throw some spices, onions and cover it with water. Leave it to boil until it simmers and becomes tender. Leave the broth to cool off and strain it. Later on, cut the chops into smaller grains against their grains.
Prepare the masa. Consider preparing the masa as the beef cooks. The process starts by melting lard and mixing it with salt, baking soda and some broth from the meat. Mix the masa using your hands if you believe to be a professional. Otherwise, kitchen aids are the best equipment to use since they can take quite lesser time as compared with hand mixing.
Make the Chile Paste. Boil the chiles with cinnamon seeds and leave them to cool until they split open. When the chiles are soft, they are mushy. Grind the chiles into a paste using a food processor or a blender. It is recommendable to use dried ancho chiles since they bring the signature flavor of authentic tamale.
Prepare the beef filling. Start by adding Sautee, chile and the lard in a bowl for three minutes. Add meat and little broth and cook for around ten minutes. Cook the mixture until it dries off. Leaving it in a watery form does not guarantee a tasty filling.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for two hours.
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