My niece’s are coming over and i wanted to surprised them with tamales for lunch.
” Red Beef Tamales “
( 25 Tamales )
Soak corn husks in hot water. Couple hours. While you do all the preps.
Cooking your meat :
3 lbs Beef Sirloin Tri Tip Roast
Cut your meat into 6 chunks. Rinse. Put to boil with plenty of water along with 3 Laurel Leafs, 1/2 white onion, 6 large garlic cloves and 3 Tbs salt. Cook till it comes apart with fork. Mine took 2 1/2 hours. Take out meat and shredd with a forks help. Save 5 cups of your beef broth strained for Masa prep.
Masa Prep : ( I have the smallest Tamalera they sale i believe. Capacity of 25 tamales )
5 cups Maseca
2 Tbs Backing Powder
3 cups softened Lard
5 cups of your beef broth strained
Mix all your 4 ingredients together. Cover with plastic bag and let sit minimum 30 minutes.
Red Mole prep :
Red Mole prep :
6 large Guajillo chili pods
4 California chili pods
12 chiles de Arbol
Desteam and cut them in half. Add to small pot with 4 cups water and boil for 15 minutes. Leave only 3 cups liquid and add to blender along with 5 garlic cloves, 1/4 slice onion and 2 Tbs Knorr Chicken. Blend and done. Add THIS to your shredded BEEF.
Drain corn husks.
Take corn husk and spread masa on smooth side. Make 25 like this. Now bring your beef and add 3 or more Tbs of your beef on center of spread masa. Depends on the size of your corn husk. I add water to my tamalera ( steamer ) then place tamales in on top of tge divider. Roll up your corn husk and fold tip and place tamales standing with opened side up. Repeat till all 25 are in. Take 7 leftover corn husks and stand them all around opened steamer and fold tips in to center and cover. Start cooking on high heat. Once it starts boiling set to simmer and cook for 1 1/2 hours. Done and enjoy with home made salsa and mexican sour cream ( optional ).
Enjoy !!