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.
Do your shopping wisely. One can get every ingredient needed in this kind of meal from the local grocery. You can get a pre-made masa if you are not in a position to make one. However, you need to get it about a day before you cook it since it requires refrigeration. Raw masa is available in stores that deal with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
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.
Make the masa. You have to prepare the masa while the meat is cooking because it requires quite some time. Start by melting the lard and mix it with baking soda, salt and some broth acquired from the meat. You can mix the masa using the hand, but kitchen aids are the best option. It should take about ten minutes to complete the mixing process.
Make chile pasta. Boil cinnamon seeds together with the chiles until they split open. The chilly should be mushy and soft to determine whether they are ready enough. Grind them in a food processor or blender for about five minutes to make a paste. Use dry ancho chiles to create an authentic 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.
Make the tamales and prepare them. Utilize a spoon for covering a thin masa coating. Spoon the meat filling and pour them into the masa. Fold each side of the shell and fold the husks firmly from both ends. Leave one of the ends open and wrap the other. Put some shucks along the tamales and fill the soup pot or steamer with water that can cover the tamales to about one inch. Put a cloth or an aluminium made foil at the middle of your bowl and cover the pot. Cook your food for about two hours.
Do your shopping wisely. One can get every ingredient needed in this kind of meal from the local grocery. You can get a pre-made masa if you are not in a position to make one. However, you need to get it about a day before you cook it since it requires refrigeration. Raw masa is available in stores that deal with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
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.
Make the masa. You have to prepare the masa while the meat is cooking because it requires quite some time. Start by melting the lard and mix it with baking soda, salt and some broth acquired from the meat. You can mix the masa using the hand, but kitchen aids are the best option. It should take about ten minutes to complete the mixing process.
Make chile pasta. Boil cinnamon seeds together with the chiles until they split open. The chilly should be mushy and soft to determine whether they are ready enough. Grind them in a food processor or blender for about five minutes to make a paste. Use dry ancho chiles to create an authentic 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.
Make the tamales and prepare them. Utilize a spoon for covering a thin masa coating. Spoon the meat filling and pour them into the masa. Fold each side of the shell and fold the husks firmly from both ends. Leave one of the ends open and wrap the other. Put some shucks along the tamales and fill the soup pot or steamer with water that can cover the tamales to about one inch. Put a cloth or an aluminium made foil at the middle of your bowl and cover the pot. Cook your food for about two hours.
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