The tamales have been a popular meal in Texas. This does not mean that it is only for the Texans. One can prepare it and enjoy with family especially during Thanksgiving or over Christmas. There are quite a few steps that one should take note to prepare the meal successfully. Below are guidelines for preparing beef tamales to consider.
Consider your shopping. Every ingredient needed for the meal is available in local grocery stores. Those who intend to purchase pre-made masa should not cook until the next day since they might require refrigeration. One can quickly get raw masa in a store that deals with baking products.
Start by soaking the corn husks. Corn husks take quite a lot of time to acquire the tenderness needed in cooking. Therefore, you have to soak it early enough to ensure that it is ready before you start preparing the other ingredients. You can soak the husks overnight and expect them to meet the ideal tenderness.
Cook the meat. The best beef cut that one should use is the briskets. It has is sweet when slow cooked making it the best meat to use in preparing these meals. Cut the meat into larger chunks. Then throw spices, onions and cover the meat with water. Boil the beef and simmer until it becomes tender. Leave the beef to cool off in the broth, strain the broth and chop it preferably against the grain.
Prepare the masa. Consider preparing the masa as the beef cooks. The process starts by melting lard and mixing it with salt, baking soda and some broth from the meat. Mix the masa using your hands if you believe to be a professional. Otherwise, kitchen aids are the best equipment to use since they can take quite lesser time as compared with hand mixing.
Create chile pasta. Start by boiling the chiles with cinnamon seeds. Cool them off and let them slit open. The chiles usually become soft and mushy. Grind them using a blender or a food processor for five minutes until they become a paste. The best type of chiles to use are the dried ancho chiles since they have the authentic tamale flavour.
Create the beef filling. Add chile, Sautee and the lard for about three minutes. Then, add the meat and some broth and cook it for ten minutes. Ensure that the liquid cooks down to avoid leaving it in a watery form.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for two hours.
Consider your shopping. Every ingredient needed for the meal is available in local grocery stores. Those who intend to purchase pre-made masa should not cook until the next day since they might require refrigeration. One can quickly get raw masa in a store that deals with baking products.
Start by soaking the corn husks. Corn husks take quite a lot of time to acquire the tenderness needed in cooking. Therefore, you have to soak it early enough to ensure that it is ready before you start preparing the other ingredients. You can soak the husks overnight and expect them to meet the ideal tenderness.
Cook the meat. The best beef cut that one should use is the briskets. It has is sweet when slow cooked making it the best meat to use in preparing these meals. Cut the meat into larger chunks. Then throw spices, onions and cover the meat with water. Boil the beef and simmer until it becomes tender. Leave the beef to cool off in the broth, strain the broth and chop it preferably against the grain.
Prepare the masa. Consider preparing the masa as the beef cooks. The process starts by melting lard and mixing it with salt, baking soda and some broth from the meat. Mix the masa using your hands if you believe to be a professional. Otherwise, kitchen aids are the best equipment to use since they can take quite lesser time as compared with hand mixing.
Create chile pasta. Start by boiling the chiles with cinnamon seeds. Cool them off and let them slit open. The chiles usually become soft and mushy. Grind them using a blender or a food processor for five minutes until they become a paste. The best type of chiles to use are the dried ancho chiles since they have the authentic tamale flavour.
Create the beef filling. Add chile, Sautee and the lard for about three minutes. Then, add the meat and some broth and cook it for ten minutes. Ensure that the liquid cooks down to avoid leaving it in a watery form.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for two hours.
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