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.
Consider your shopping. Every ingredient needed for the meal is available in local grocery stores. Those who intend to purchase pre-made masa should not cook until the next day since they might require refrigeration. One can quickly get raw masa in a store that deals with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Create the masa. The masa takes quite a lot of time to make hence one should prepare it when the meat is cooking. Melt the lard and mix it into the masa along with salt, broth from the beef and baking soda. If you are an expert, you can mix using hands, but the kitchen mixer is the best option since it will take quite a short time compared with hands.
Create chile pasta. Start by boiling the chiles with cinnamon seeds. Cool them off and let them slit open. The chiles usually become soft and mushy. Grind them using a blender or a food processor for five minutes until they become a paste. The best type of chiles to use are the dried ancho chiles since they have the authentic tamale 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.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for two hours.
Consider your shopping. Every ingredient needed for the meal is available in local grocery stores. Those who intend to purchase pre-made masa should not cook until the next day since they might require refrigeration. One can quickly get raw masa in a store that deals with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Create the masa. The masa takes quite a lot of time to make hence one should prepare it when the meat is cooking. Melt the lard and mix it into the masa along with salt, broth from the beef and baking soda. If you are an expert, you can mix using hands, but the kitchen mixer is the best option since it will take quite a short time compared with hands.
Create chile pasta. Start by boiling the chiles with cinnamon seeds. Cool them off and let them slit open. The chiles usually become soft and mushy. Grind them using a blender or a food processor for five minutes until they become a paste. The best type of chiles to use are the dried ancho chiles since they have the authentic tamale 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.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for two hours.
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