Chipotle Beef Tamales
Chipotle Beef Tamales
Tamales are masa (corn flour) dough filled with savory or sweet fillings and wrapped in corn husks then steamed. They are time-consuming to prepare so gather your family and make the preparation a party.Recipe courtesy of McCormick
Prep Time
4
hours
Cook Time
5.5
hours
Servings
66
Total time: 9 hours, 30 minutes
Ingredients
- 3 pound beef brisket
- 3 teaspoon mccormick® garlic salt
- 2 cup water, divided
- 1/4 cup vegetable oil
- 3 large tomatoes, chopped
- 1 onion, chopped
- 3/4 cup raisins
- 3/4 cup chopped dried apricots
- 1 tablespoon mccormick® chipotle chili pepper
- 1 teaspoon mccormick® ground cumin
- 1 tablespoon mccormick® hot mexican chili powder
- 75 corn husks
- 10 cup instant corn masa flour for tamales
- 4 teaspoon mccormick gourmet™ ancho chile pepper
- 4 teaspoon baking powder
- 2 teaspoon salt
- 2 cup lard
- 8 cup beef broth
Directions
- Preheat oven to 350°F.
- Sprinkle beef with 2 teaspoons of the garlic salt.
- Place in foil-lined 13x9-inch baking pan.
- Add 1 cup of the water to pan.
- Cover with foil.
- Bake brisket 4 hours or until meat is very tender (bake chuck roast 3 hours).
- Transfer beef to cutting board.
- Let stand until cooled enough to handle.
- Cut beef into quarters.
- Finely shred then coarsely chop the shredded beef.
- Heat oil in large skillet on medium heat.
- Add tomatoes, onion, raisins, apricots, chipotle pepper, chili powder, cumin and remaining 1 teaspoon garlic salt; cook and stir 10 minutes.
- Stir in remaining 1 cup water.
- Cook 5 minutes longer.
- Add chopped beef; mix well.
- Soak corn husks in hot water for 30 minutes or overnight until soft and pliable.
- Mix masa flour, ancho chile pepper, baking powder and salt in very large bowl.
- Beat lard in another very large bowl with electric mixer on medium-high speed until light and fluffy, about 1 minute.
- Beat in half of the masa flour mixture on medium-low speed until blended.
- Alternately beat in broth with remaining masa flour mixture on medium-low speed until the consistency of a thick cake batter (the masa should hold its shape in a spoon).
- Drain corn husks and pat dry.
- To assemble each tamale, spread 3 tablespoons masa into 4 1/2 x 4-inch rectangle starting at wide end of husk.
- Spoon 2 tablespoons Chipotle Beef Filling in center of masa.
- Use one long side of husk to roll masa over filling.
- Repeat with other long side of husk.
- Do not roll husk into masa.
- Roll husk around tamale to enclose.
- Fold up the narrow end of the husk and tie with long thin strips of husk or string.
- Pour 1 inch of water into large pot.
- Stand tamales with open ends up in steamer basket (place as many tamales as will fit in basket—you will need to steam in batches).
- Cover tamales with a layer of husks.
- Insert steamer basket in pot.
- Cover.
- Bring to boil.
- Steam on medium heat 1 hour or until husk peels away easily from tamale and masa is slightly firm (tamales will continue to firm up when removed from heat).
- Repeat with remaining tamales.