Beef Tamales

Name: Beef Tamales
Prep time: 10 h
Cook time: 1 h
Total time: 11 h
Yield: 11 tamales, 5 serving(s)
Ingredients: 3 lbs bottom round beef roast; 10 ounces Mexican-style tomatoes; 1 cup white wine; 1 tablespoon tomato paste; 1/4 cup fresh cilantro; 1 garlic clove, chopped; 1 tablespoon sweet onion, chopped; 1 tablespoon jalapeno, chopped; 4 tablespoons queso fresco; 2 cups instant masa harina mix; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 2/3 cup Crisco; 2 teaspoons cumin; 10 ounces black beans, rinsed and drained; 1 cup water; 1 knorr tomato bouillon with chicken flavor cube; 12 dried corn husks; 1 tablespoon canola oil

Submitted by Aspenwall

"This is a long one. The first part of this is for cooking the meat that will go into the tamales. Of course you can use whatever meat you want, I always have this roast as a left-over in my fridge so this is the perfect use for it. There are many ways to wrap and cook tamales, this is just one. I use canned black beans and have never tried dried ones. The Masa Harina you you should be Maseca, the Instant Corn Masa Mix and not Masa Flour."

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Ready In:: 11hrs
Ingredients:: 19
Yields:: 11 tamales
Serves:: 5

ingredients

3 lbs bottom round beef roast
10 ounces Mexican-style tomatoes
1 cup white wine
1 tablespoon tomato paste
¹⁄₄ cup fresh cilantro
1 garlic clove, chopped
1 tablespoon sweet onion, chopped
1 tablespoon jalapeno, chopped
4 tablespoons queso fresco
2 cups instant masa harina mix
1 teaspoon baking powder
¹⁄₂ teaspoon sea salt
²⁄₃ cup Crisco
2 teaspoons cumin
10 ounces black beans, rinsed and drained
1 cup water
1 knorr tomato bouillon with chicken flavor cube
12 dried corn husks
1 tablespoon canola oil

directions

Meat:
Place Beef Bottom Round Roast, chopped clove of garlic, wine, tomato paste and rotel in the crockpot on high for four hours if the roast is thawed, 8 hours if frozen.
Set aside most of the juice from the crockpot. Cool roast enough to handle.
Clean corn husks and soak for about an hour.
In saute pan heat oil on medium, add jalapeno and onion, cook three minutes then add cumin and cilantro, cook three more minutes. Add black beans and stir.
Chop about half of the roast into one inch pieces and shred, add these to the bean mixture as it cooks, stirring periodically. When finished add about 1/2 cup of the reserved juice from the crockpot. Let this simmer about five minutes and then take the pan off the heat to let it cool for a bit.
In another pan heat 1 cup water and add bullion cube, strain 3/4 cup of reserved juice from roast into this and simmer two or three minutes. Set aside to cool about ten minutes.
In medium bowl whip crisco until light and fluffy (about ten minutes with a fork). Set aside.
In separate bowl combine maseca, baking powder and salt, mix thoroughly. Slowly add cooled broth/juice mixture about 1/2 cup at a time, stir with your hands or a fork until a soft dough forms, add soft dough to crisco and mix well!
Assemble tamales! Spread two or three tablespoons on tamale dough onto corn husk and flatten out with your fingers or a well lubricated spoon, sprinkle some queso fresco onto the middle of the dough and then add two or three tablespoons of bean and beef mix. Wrap tamale tightly and fold then ends over. You can use another corn husk to secure the ends by wrapping it again or tearing strips off the corn husk and tying those around the tamale.
Place all tamales in steamer (electric or stove-top) for about an hour making sure the water does not run out.