The tamales are authentic Texas meals that are quite popular meals that one can prepare for a special event. The tamales can be an ideal meal for Thanksgiving or during the Christmas period. You have to consider some aspect to make a remarkable meal. The following are tips for making beef tamales.
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 husk requires quite some time to make them soft enough to stick the masa and ensure that it spreads quickly. For that reason, it is wise to consider soaking it overnight to give it enough time to soften up. Making such a decision will not keep you worrying about completing other steps fearing that the husks are not soft enough.
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.
Make the masa. You have to prepare the masa while the meat is cooking because it requires quite some time. Start by melting the lard and mix it with baking soda, salt and some broth acquired from the meat. You can mix the masa using the hand, but kitchen aids are the best option. It should take about ten minutes to complete the mixing process.
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.
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.
Soak the corn husks. Corn husk requires quite some time to make them soft enough to stick the masa and ensure that it spreads quickly. For that reason, it is wise to consider soaking it overnight to give it enough time to soften up. Making such a decision will not keep you worrying about completing other steps fearing that the husks are not soft enough.
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.
Make the masa. You have to prepare the masa while the meat is cooking because it requires quite some time. Start by melting the lard and mix it with baking soda, salt and some broth acquired from the meat. You can mix the masa using the hand, but kitchen aids are the best option. It should take about ten minutes to complete the mixing process.
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.
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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