Recipe of Super Quick Homemade Beef Tamales with Red Chile Sauce
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Easiest Way to Make Quick Beef Tamales with Red Chile Sauce. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Beef Tamales with Red Chile Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Tamales with Red Chile Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef Tamales with Red Chile Sauce is 60 tamales. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can have Beef Tamales with Red Chile Sauce using 18 ingredients and 9 steps. Here is how you cook that.
You can't go wrong with this authentic beef tamale.
Ingredients and spices that need to be Prepare to make Beef Tamales with Red Chile Sauce:
- Masa for 60 tamales
- 1 (16 oz) package corn husks
- Beef
- 10 lbs chuck roast, cubed into 2"x2" pieces
- 2 onion, peeled
- 1 head garlic, with the top chopped off
- 1/4 cup Knorrs beef bouillon
- 4 bay leaves
- 2 tbs white vinegar
- 25 dried guajilla peppers, seeds and stems removed
- 4 dried ancho peppers, seeds and stems removed
- 12 dried arbol peppers, stems removed
- Red Chile Sauce
- 1 onion, quartered
- 4 garlic cloves
- 2 tbs Mexican oregano
- 1 tbs cumin or cumin seeds
- 2 tbs Knorrs beef bouillon
Steps to make Beef Tamales with Red Chile Sauce
- In a large stock pot, add beef, onion, garlic, Knorrs Beef Bouillon, bay leaves, and vinegar. Cover with water (at least 4 qtz of water). Bring to a boil, reduce to simmer, and simmer for 3 hours, until you can pull beef apart with a fork. Take the beef out and set aside to let cool.
- On low simmer, hydrate all three peppers in the beef broth stock pot for 15 minutes. Strain the broth and set aside. This broth will be used to make the masa and the red chile sauce. Keep the peppers, onion and garlic.
- To make the red chile sauce, blend together 2 cups of the beef broth (add more as needed), hydrated peppers, the onion from the broth, squeezed out garlic from the broth, and the remaining red chile sauce ingredients until smooth. Set 1 1/2 cups of red chile sauce aside for Masa.
- Shred beef and mix together with red chile sauce and set aside.
- Submurdge and soak the corn husks in water for 10 minutes.
- Fill steamer pot with water up to the bottom of the strainer.
- Spread about 1/4 cup of masa onto the top left corner of the corn husk, about a 4"x4" square. Add about a 1/4 cup of beef to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales.
- Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour.
- Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete.
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