Beef Tamales

Last weekend my good friend Erin and I attacked a very long but super rewarding cooking adventure, we made about 100 homemade tamales from scratch.  We had planned on making tamales together for over a year but it didn't happen until her boyfriend became obsessed with eating tamales and went to the tamale cart almost everyday.  We decided it was great motivation to make a bunch and freeze them for all our tamale cravings.  This recipe is for the beef tamales but we also made chicken tomatillo, and pork tamales, all of which are delightful!  All in all the tamale making took us about 8 hours and required some very creative steaming contraptions.  I am very excited for this weekend because my boyfriend and I are going to the annual Polish Festival in North Portland.  It is one of my favorite Portland cultural events, not to mention the tasty pierogis and delicious beer (definitely check it out if you haven't ever been).  Then on Saturday night I am going to a great fundraiser for EveryLibrary (a nonprofit social welfare organization chartered to work exclusively on local library ballot initiatives).  The event is called Tatas for Libraries, it is a tasteful burlesque show hosted in the beautiful Norse Hall and I'm sure it will be a blast!  One last note, I love that it rained all morning here in Portland, OR makes me so happy!

Makes about 30

The Ingredients

For Beef:

4 lbs beef roast (buy something leanish and inexpensive-ish)
 

1 large onion, quartered
 

2 cloves garlic, halved
 

2Tbsp chili powder
 

salt and pepper
 

1-2 Tbsp cumin

 

1 (15oz) can enchilada sauce

 

 

For Masa:

 

4 cups masa

 

4 cups leftover cooking liquid from meat

 

1 1/3 cups lard

 

1 teaspoon salt

 

2 teaspoons baking powder

 

1 bag corn husks

 

 

The Process

 

Day 1: (about 8 hours)

1.  Place beef, onion, and garlic in a slow cooker. Add 2 Tbsp chili powder, 1 Tbsp cumin, and a pinch of salt and pepper. Pour in enough water to cover or almost cover the meat. (You could use low-sodium beef broth.) Cook on low 8-10 hours or till very very tender. Don’t discard the broth! Shred beef, pour in the enchilada sauce and refrigerate. Store broth separately in a container in the refrigerator.

 

2.  Soak corn husks in warm water overnight.


Day 2: (about 4 hours)

1.  Rinse corn husks and drain well.

2.  Add just enough broth (only a few tablespoons) to just moisten the meat. Taste and check seasoning. If somewhat bland, add more cumin and chili powder. You may need to add a little more broth.

3.  To make masa mixture, combine masa, lard, baking powder, and salt and stir.

4.  Then add the cooking water and mix.  Next add the lard and mix until dough is slightly sticky.

5.  Watch this video to learn how to assemble, we also took little strips of corn husk and tied them around the tamales to secure them.

6.  We steamed them (over a vegetable steamer in a large pot with water) for 2 1/2 hours (covered), then we uncovered them and steamed for another 1/2 hour.  When they are done the masa will start to pull away from the corn husk wrapping.  At this point you can eat them fresh or freeze them!  Enjoy!