Beef Tamales

Hello, friends! Welcome to Djalali Cooks. Today’s post could be a part 2 of Saturday’s Red Wine Braised Short Ribs. Because today, we are using up those leftovers to make Beef Tamales. This worked out perfectly not only because I needed to use leftovers, but Thanksgiving is right around the corner. Some of you may recall last year on Style at a Certain Age, I shared my fondest Thanksgiving memory.

When I was young, we had Thanksgivings at my paternal grandparent’s house. My grandfather is of Mexican descent and so my grandmother always had tamales in addition to the American Thanksgiving staples. So, just in time for Thanksgiving, tamales seemed like the perfect way to use my short rib leftovers.

The Prep

Start off by soaking your corn husks in hot water about 4 hours before you plan to make your tamales. I put my husks in a water-filled Cambro at about 8 am, then around 11:30, I started prepping the rest of my ingredients. Then, I went about shredding the leftover short rib meat. I had a little leftover sauce that I mixed with the shredded meat to add a little more moisture, this is totally optional.

Masa

It’s easiest to use a mixer for the masa, but you can do it by hand. In a medium bowl mix the salt with the masa harina and set aside. In the bowl of a stand mixer, beat the 2/3 cup solid shortening until it’s light and fluffy. Then alternate adding a little of the masa and a little broth, mixing well in between additions of each. Do this until all the masa and the broth are incorporated. Then slowly stream in the melted shortening and beat until the mixture resembles a thick cornbread-like batter.

The Set Up

Set up your assembly area so that everything is within an arm’s reach. I find it’s best to be by the sink for easy hand washing, or have a bowl with water nearby to rinse and wet your hands between tamales. I have a space between my sink and stove. So I set up my corn husk container in the sink and go from left to right, placing the wrapped tamales directly into the steaming pot on the right. Fill a steaming pot with about 2 inches of water and set the steamer basket inside.

I like to use a kitchen towel to line my workspace. This works to absorb water from the backside of a cornhusk and keep it in place as I spread the masa. Also, keep a second towel handy to blot the water from the inside of the husk. You want the inside relatively dry so the masa will stick to it and stay where you spread it. Take one husk and peel off thin strips to use as ties.

Beef Tamale Assembly

Using a silicone spatula, scoop about 2-3 tablespoons of masa and spread it along the inside of the husk. The masa is pliable and forgiving so you can use wetted fingers to help shape it if you need to.

Spoon about one tablespoon of filling into the center. I am using the shredded short rib meat, a little sauce from the short ribs and some queso fresco. Use whatever you like, but keep it simple or else the tamales will have a hard time sealing up and cooking properly.

Fold up the bottom to get the masa to cover the tip, you can use wet fingers to help get it to come off the husk and stay on top of the filling.

Then, fold over each side.

Fold the bottom up and over the seam and tie with a strip of husk.

Pinch the top closed and stand upright in the steamer basket. Repeat this until you have used all your filling.

Don’t crowd them too tightly in the steamer basket, working in batches if you have to. I think I fit about 16 in this pot. Get your water boiling before placing the tamales in the pot. Slide the steamer basket in, cover the tamales with a few dry husks to insulate them further, cover with the lid and let steam on medium heat for an hour and 40 minutes.

Check for doneness by pulling one out with kitchen tongs and gently pulling back the husk. If the husk comes cleanly away from the masa, they’re ready. My tamales took about 1 hour 45 minutes.

Beef Tamales might seem like a labor-intensive way to use leftovers, but it’s really worth it. Think of it as meal prep and freeze them for another day. And you don’t have to have made the Short Ribs; you can make tamales with leftover chicken, pot roast, pork shoulder….Heck, it doesn’t even have to be leftovers! Go get a rotisserie chicken and use that. Or make cheese and green chile tamales. The sky is the limit! The set up and the assembly are the same, no matter what filling you choose to use.

Thank you so much for stopping by today! I hope you give these tamales a try the next time you need to do something with leftovers. Remember, they don’t have to be Beef Tamales; get creative! Be sure to let me know if you make them and what you decide to fill them with. You can follow me on Instagram, Pinterest and facebook. Don’t be shy, drop me a line! Take care and be well, everyone! See you soon, xo Kelly

Print Recipe

Beef Tamales

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Dinner, Lunch – Mexican American

By Kelly Djalali – Serves: 2-6

Prep Time: 30 minutes – Cooking Time: 1 hour, 45-50 minutes – Total Time: 2 hours, 30-40 minutes

Tamales are easy to make and perfect for freezing – just heat up whenever you need a quick meal. Fill them with your favorite meat and cheese, or use leftovers!

Ingredients

• Masa
• 4 cups Masa Harina
• 2 tsp. Sea Salt
• 1/3 cup melted Lard or Vegetable Shortening
• 2/3 cup solid Lard or Vegetable Shortening
• 3 cups Chicken or Pork Broth
• Tamales
• Corn Husks, soaked in hot water for at least 3 hours
• Shredded Meat (Pork, Chicken, or Beef)
• Queso Fresco (optional)

Instructions

Masa

1

In a medium bowl mix the salt with the masa harina and set aside.

2

In the bowl of a stand mixer, beat the 2/3 cup solid shortening until it's light and fluffy.

3

Alternate adding a little of the masa flour and a little broth, mixing well in between additions of each. Do this until all the masa and the broth are incorporated.

4

Slowly stream in the melted shortening and beat until the mixture resembles a thick cornbread-like batter.

Tamales

5

Fill a steamer pot with 2 inches of water and set the steamer basket inside.

6

Take one husk and peel off thin strips to use as ties.

7

Take one husk and lightly blot the water from the inside of the husk. You want the inside relatively dry so the masa will stick to it and stay where you spread it.

8

Using a silicone spatula, scoop about 2-3 tablespoons of masa and spread it along the inside of the husk. The masa is pliable and forgiving so you can use wetted fingers to help shape it if you need to.

9

Spoon about one tablespoon of filling into the center.

10

Fold up the bottom to get the masa to cover the tip, you can use wet fingers to help get it to come off the husk and stay on top of the filling.

11

Then, fold over each side.

12

Fold the bottom up and over the seam and tie with a strip of husk.

13

Pinch the top closed and stand upright in the steamer basket. Repeat this until you have used all your filling.

14

Don't crowd them too tightly in the steamer basket, working in batches if you have to.

15

Get your water boiling before placing the tamales in the pot. Slide the steamer basket in, cover the tamales with a few dry husks to insulate them further, cover with the lid and let steam for an hour and 40 minutes.

16

Check for doneness by pulling one out with kitchen tongs and gently pulling back the top of the husk. If the husk comes cleanly away from the masa, they're ready.