Ingredients
- 2 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chiles, seeded
- 4 dried ancho chiles, seeded
- 4 garlic cloves
- 1 medium white onion, quartered
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt, divided
- 6 cups water or beef broth
- 4 cups masa harina
- 1½ cups lard or vegetable shortening
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 3 to 4 cups warm beef broth
- 30 dried corn husks, soaked in warm water
Instructions
- Place beef, onion, garlic, 1 tsp salt, and water or broth in a large pot. Simmer for 1½ hours until meat is tender. Remove beef, shred, and reserve broth.
- Simmer guajillo and ancho chiles in hot water for 10 minutes. Blend with cumin, oregano, and some soaking liquid until smooth. Strain sauce and simmer for 10 minutes.
- Stir shredded beef into the chile sauce and simmer to absorb flavor.
- Beat lard until fluffy. Mix in masa harina, baking powder, salt, and warm broth gradually until dough is soft and spreadable.
- Spread 2 tablespoons of masa onto each corn husk, add beef filling, fold sides, and then fold the bottom up.
- Place tamales upright in a steamer and steam for 60 minutes, or until masa pulls away from husk easily.
Notes
- Add more chile sauce to the meat for a saucier filling.
- Use ground cloves or extra garlic for added flavor depth.
- Test tamale doneness by ensuring masa releases cleanly from husk.
- Freeze fully cooked tamales for best texture on reheating.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 tamale
- Calories: 290
- Sugar: 1g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
