How To Make Homemade Beef Tamales
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In a large pot, combine the shredded beef, beef broth, chili powder, cumin, garlic powder, and salt. Cook over medium heat for 15 minutes, until heated through and flavors are well incorporated.
In a large bowl, mix together the masa harina, warm water, and lard or shortening until well combined and a dough-like consistency is formed.
Drain the corn husks from the water and pat dry. Take a corn husk and spread a thin layer of masa dough onto it, leaving a small border around the edges. Place a spoonful of the beef mixture in the center of the dough.
Roll the corn husk tightly around the filling, tucking in the ends. Secure with a piece of kitchen twine if needed. Repeat with remaining husks and filling.
Place the filled tamales in a steamer basket and steam for 2 to 3 hours, until the masa dough is firm and cooked through. Check the water level periodically and add more if needed.
Remove the tamales from the steamer and let cool for a few minutes before serving. Serve with salsa, sour cream, and guacamole if desired.
- Calories : 512kcal
- Total Fat : 27g
- Saturated Fat : 12g
- Cholesterol : 70mg
- Sodium : 1114mg
- Total Carbohydrates : 47g
- Dietary Fiber : 5g
- Sugar : 1g
- Protein : 23g
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