Beef Tamales

Beef Tamales

Crock Pot - cook on high for 3 hours, 3 hours on low (soak husks for 3 hours)

2 round tip steaks
2 pork chops
1/4 white onion
garlic chunks
onion powder
garlic powder

Save all the the cooking liquid

Simmering Meat - 1 hour

Cooking liquid - keep adding it to keep moist
3.5 oz chipotle peppers in adobe sauce
1/2 jalepeno
1/4 tea vinegar
4 cloves garlic
2 table lime
1/4 tea salt
1/2 tea pepper
1/2 tea white pepper
1/2 tea garlic powder
1/2 tea chili powder
1/2 tea oregano
1/2 tea cumin
1/4 tea smoked paprika

steam tamales - 1/2 hour prep and cook for 1 hour

liquid from cooking meat
1/2 cup lard or veggy shortning
1/2 teaspoon salt
1-1/2 cups masa harina (masa flour)

Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina in 3 parts and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.

Forming the tamales (I used directions that follow here in text and also the ones in the image below) -- Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 2 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.

Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

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