Beef tamale recipes

[Anonymous No.15276272]

Alright, I'm wondering if anyone here can help me out. For Christmas my grandmother would always make these delicious tamales. Unfortunately she never wrote down her recipe and I've tried countless times to recreate it and also use online recipes as well with no real success. Most of the online recipes usually are too bland, dry, or all together just don't have the right kick to it. So any of you guys have a really zesty and spicy beef tamale recipe? One that doesn't leave the masa tasting like bland bread.

[Anonymous No.15276332]

fuckin your Ass baby

[Anonymous No.15276351]

>>15276272
>Zesty and spicy
Maybe she used chilli and lime you stupid fucking faggot

[Anonymous No.15276419]

>>15276272
Mix lard in the masa and use something like a birria recipe (chuck and shortribs braised in an adobo) for the filling. If that isn't flavorful enough for you, maybe tamales just aren't your thing.

[Anonymous No.15276429]

please don't cook/eat poc food if you are not poc

[Anonymous No.15276440]

This is tangential, but I've made cornbread using the fat I skimmed from pork chili. Try the same thing using the fat from your stewed beef in the masa for your tamales. That and use broth/other cooking liquid as the liquid for the masa. For the dryness, make sure you use enough lard.

[Anonymous No.15276441]

>>15276429
Go suck a fart, Tumblrite.

[Anonymous No.15276502]

>>15276272
>beef
always ended up dry for me, also your masa needs to be top tier. zest and spice should be with the sauces.

[Anonymous No.15276602]

>>15276429
Always with the race baiting
>>>/pol/

[Anonymous No.15276615]

>>15276272
https://www.youtube.com/watch?v=akA_Z9Xmnvc
maybe?

[Anonymous No.15276621]

>>15276272
Add some beef broth and chiles into the masa.

[Anonymous No.15276624]

>>15276332
>>15276351
Merry Christmas

[Anonymous No.15276732]

please do not cook/eat poc food if you are not poc

[Anonymous No.15276735]

>>15276732
Kill yourself.

[Anonymous No.15276741]

>>15276732
but I am the poc

[Anonymous No.15276804]

ooooooo masa

[Anonymous No.15276889]

>>15276741
are you BIPOC or white poc?

[Anonymous No.15277015]

>>15276889
I'm straight but thank you

[Anonymous No.15277041]

>>15276732
Posting it a second time does not make it any funnier.
>>15276602

[Anonymous No.15277079]

>>15277041
being racist isn't funny either but i know your privileged ass is spamming the report button

[Anonymous No.15277282]

Pork or beef slow cooked. Save the juices from it. Mada should be 5 lbs masa to 1 1/2 lb lard. Rinse red chile and break off thr syems, then boil them. Drain the red chile, blend it with new water, salt and garlic clove to your taste. Blend drained canned carrots and add a little at a time to the chile and keep tasting until you like it. The carrots are to cut down the bitterness but don't over do it because you'll get carroty chile. Hand shred thr meat, let it soak in the chile overnight (if desired). The masa is simple, as i said, 5lb to 1 1/2 lb, but the magic is using the juices from the meat you saved. I jist eyeball it until I get the right consistency for thr masa. I also use the water/juices from the meat while steaming them.

[Anonymous No.15277343]

thinner masa is top tier. thick mask is for poor people that don't stuff the tamales enough.

[Anonymous No.15277392]

>>15276272
sorry dude, I just make em I don't have written recipe.

[Anonymous No.15277614]

Also, don't get pre-made or frozen masa. Looo for a Mexican store to get the fresh shit or else your tamales will be trash.

[Anonymous No.15277692]

>>15276272
Mix a few ounces of the red chili sauce in with the masa.

[Anonymous No.15277864]

>>15276272
what's tamale, are they like chinese Zongzi

[Anonymous No.15277881]

>>15277864
>are they like chinese Zongzi
Vaguely. They're part of the greater family of foods portioned by wrapping them in leaves. A tamal consists of a filling (stewed meat, cheese, chiles, fruits, vegetables, etc depending on region and what sounds good), a dough made with nixtamalized corn flour (grain corn boiled in an alkaline solution to remove the hull and give the dough flexibility) and lard, and then the wrapper (most commonly corn husks, though banana leaves are used in some Central American tamales). Dough is smeared on the wrapper, then fillings dolloped inside and the whole thing gets folded up and steamed. Don't eat the wrapper, of course, and peel it open to have a tasty treat of rich, fluffy dough and a flavorful filling.

[Anonymous No.15277907]

>>15276272
https://youtu.be/4Sv4G9hViOI

[Anonymous No.15277926]

https://youtu.be/DPlWCyUOBWk

[Anonymous No.15279580]

>>15277907
Nice

[Anonymous No.15279613]

>>15276272
The singular of tamales is tamal