Festive Holiday Beef Tamales
Indulge in the rich and aromatic flavors of these Festive Holiday Beef Tamales, perfect for your Christmas gatherings. These delightful tamales feature a savory filling made from well-seasoned, marinated ground beef, wrapped in a soft, flavorful masa dough, and steamed to perfection. Infused with the warmth of spices and the gentle heat of dried chilies, each tamale is a festive treat that captures the essence of holiday celebrations. Whether served with your favorite salsa or enjoyed on their own, these tamales are sure to become a beloved tradition at your holiday table.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Dried Guajillo Chilies
8 ounces (soaked and cleaned)
Dried Ancho Chilies
8 ounces (soaked and cleaned)
Chicken Stock
32 ounces (used for blending and with masa mix)
Masa Harina Flour (MaSeCa Tamale Mix)
2 lbs (sifted)
Corn Oil
1 quart (for mixing and steaming)
Fresh Cilantro
1 cup (washed)
White Onions
2 (chopped)
Ground Beef
2 lbs (browned)
Ground Cumin
5 tablespoons
Dried Oregano
5 tablespoons
Dried Onion
5 tablespoons
Dried Ground Cayenne
5 tablespoons
White Pepper
5 tablespoons
Tomatoes & Chili Peppers (Ro-Tel)
16 ounces (used in chili mixture)
Dried Corn Husks
8 ounces (soaked)
Instructions
1
Soak the dried Ancho and Guajillo chilies in water overnight or for at least 3 hours until softened. Remove stems and seeds, then rinse clean.
2
In a skillet, heat 2 tablespoons of corn oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Lower the heat, add soaked chilies, and continue to sauté for another 5 minutes, ensuring they do not burn. Introduce fresh cilantro and sauté for an additional 3 minutes. Stir in the Ro-Tel tomatoes and chili peppers, cover, and simmer on low for 20 minutes, stirring occasionally.
3
While the chili mixture cools, brown 2 lbs of ground beef in a separate pan, draining excess fat. Transfer beef to a mixing bowl and mix in the cumin, oregano, dried onion, cayenne, and white pepper.
4
Blend the cooled chili mixture with 2 cups of chicken stock until smooth. Combine the blended mixture with the seasoned ground beef, mixing well. Let this filling marinate in the refrigerator overnight, or for at least 3-4 hours.
5
Prepare the masa dough by sifting the masa harina flour in a large bowl and mixing in the dried onion, cumin, cayenne, oregano, and white pepper. In another bowl, mix 3 cups of corn oil with the masa mixture using an electric mixer. Gradually add chicken stock until the dough reaches a paste-like consistency. If too dry, add more stock; if too wet, add oil.
6
Soak the corn husks in water for at least 3 hours or overnight until pliable. Ensure they are damp but not dripping before assembly.
7
Heat the marinated beef filling briefly in the microwave or on the stove for even flavor distribution.
8
Fill a large stock pot with water and place a steamer insert inside without touching the water. Begin assembly by taking a damp corn husk, spreading a layer of masa dough over it, and placing a spoonful of beef filling in the center. Fold the husk like an envelope, and secure with parchment paper. Place the tamale upright in the steamer. Repeat with remaining ingredients, adding layers if needed.
9
Steam the tamales on low heat for about 3 hours. Check for doneness by carefully opening one tamale; the masa should be firm and separate easily from the husk. Enjoy your tamales with homemade salsa!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Festive Holiday Beef Tamales?
They are savory tamales made with seasoned ground beef and masa dough, wrapped in corn husks and steamed for holiday celebrations.
What is the primary protein used in this recipe?
The recipe uses 2 lbs of browned ground beef.
How long should I soak the dried chilies?
Soak the dried Ancho and Guajillo chilies overnight or for at least 3 hours until they are softened.
What types of dried chilies are required?
You will need 8 ounces of dried Guajillo chilies and 8 ounces of dried Ancho chilies.
How are the chilies prepared after soaking?
After soaking, remove the stems and seeds, then rinse the chilies clean.
How should the onions be cooked for the filling?
Sauté chopped onions in corn oil over medium heat for about 5 minutes until they become translucent.
What is added to the skillet after the onions are translucent?
Add the soaked chilies and then fresh cilantro, sautéing for an additional 3 minutes.
How long do the tomatoes and peppers simmer?
The Ro-Tel tomatoes and chili peppers should be covered and simmered on low for 20 minutes.
What spices are used to season the beef?
The beef is seasoned with cumin, oregano, dried onion, cayenne, and white pepper.
How is the chili mixture processed for the filling?
The cooled chili mixture is blended with 2 cups of chicken stock until it is smooth.
How long should the beef filling marinate?
The filling should marinate in the refrigerator overnight or for at least 3 to 4 hours.
What type of flour is used for the tamale dough?
The recipe calls for 2 lbs of Masa Harina Flour, specifically MaSeCa Tamale Mix.
How is the masa dough prepared?
Sift the flour, mix in the spices, and then use an electric mixer to combine corn oil and chicken stock until a paste-like consistency is reached.
What is the ideal consistency for the masa dough?
The dough should reach a paste-like consistency.
What should I do if the masa dough is too dry?
If the dough is too dry, gradually add more chicken stock.
What should I do if the masa dough is too wet?
If the dough is too wet, you should add more corn oil.
How long do the corn husks need to soak?
Soak the corn husks for at least 3 hours or overnight until they are pliable.
How should the corn husks be prepared before assembly?
Ensure the husks are damp but not dripping with water before you begin assembly.
Should the beef filling be cold during assembly?
The recipe recommends heating the marinated beef filling briefly for even flavor distribution before filling the husks.
How do you set up the stock pot for steaming?
Fill a large stock pot with water and place a steamer insert inside so that it does not touch the water.
How do you assemble a tamale?
Spread a layer of masa dough on a damp corn husk, place a spoonful of beef filling in the center, and fold it like an envelope.
How do you secure the folded tamales?
The recipe suggests securing the folded husks with parchment paper.
How should tamales be positioned in the steamer?
The tamales should be placed upright in the steamer.
How long do the tamales need to steam?
Steam the tamales on low heat for approximately 3 hours.
How do you check if the tamales are done?
Carefully open one tamale; the masa should be firm and separate easily from the husk.
What serving suggestion is provided for this recipe?
They are best enjoyed served with your favorite homemade salsa.
What is the total amount of chicken stock needed?
The recipe requires 32 ounces of chicken stock in total.
How much corn oil is required?
One quart of corn oil is needed for both mixing the dough and steaming.
What are the primary holiday associations for this dish?
This dish is specifically designed for Christmas gatherings and holiday celebrations.
What texture should the cooked masa have?
When finished, the masa should be firm and separate easily from the corn husk.