If you are a Texan, then you are familiar with tamales. This type of meal is an integral part of a holiday season. Making them at home can be an ideal meal for Thanksgiving, Christmas or the New Year. There are a couple of things that one should consider when making such kind of meals. Here is a guideline on how to prepare beef tamales that one should 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 husk requires quite some time to make them soft enough to stick the masa and ensure that it spreads quickly. For that reason, it is wise to consider soaking it overnight to give it enough time to soften up. Making such a decision will not keep you worrying about completing other steps fearing that the husks are not soft 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.
Make the beef filling. Add the chile paste, Sautee and melt the lard for three minutes. Add the meat and some broth and leave it to cook for about ten minutes. Make sure that most liquid cooks down since the filling should not be watery.
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 husk requires quite some time to make them soft enough to stick the masa and ensure that it spreads quickly. For that reason, it is wise to consider soaking it overnight to give it enough time to soften up. Making such a decision will not keep you worrying about completing other steps fearing that the husks are not soft 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.
Make the beef filling. Add the chile paste, Sautee and melt the lard for three minutes. Add the meat and some broth and leave it to cook for about ten minutes. Make sure that most liquid cooks down since the filling should not be watery.
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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