Chipotle Beef Tamales
- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Yields:
-
24 tamales
ingredients
-
Basic Masa Dough
- 2 cups reduced-sodium fat-free chicken broth
- 2 ancho chilies
- 1 1⁄2 cups frozen corn kernels, thawed
- 3 3⁄4 cups masa harina
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons baking powder
- 1⁄4 cup lard, chilled
-
Tamales
- 24 dried corn husks
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1 lb ground sirloin
- 1 (7 ounce) can canned chipotle chile puree
- 2 cups hot water
directions
- Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
- Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
- Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
- Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. Add chipotle sauce; cook 2 minutes, stirring frequently.
- Preheat oven to 450°F.
- Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon beef mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
- Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let the tamales stand for 10 minutes.
- Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!