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Beef Tamales with Pasilla and Chile de Arbol Sauce

Rumba Meats® Beef Outside Skirt

Rumba Meats Tamales


  • Rumba® Beef Outside Skirt (1 package)
  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, chopped (approximately 1 cup) and divided
  • 8 garlic cloves, peeled, divided
  • 1 jalapeño cut in half
  • 6 cups chicken broth (or water)
  • 2 teaspoons each of: ground cumin and dried Mexican oregano
  • 6 pasilla chiles, de-stemmed and de-seeded
  • 4 guajillo chiles, de-stemmed and de-seeded
  • 3 chiles de árbol, de-stemmed and de-seeded
  • 30 corn husks
  • 1 1/3 cups of lard (or vegetable shortening)
  • 4 cups corn dough mix
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 cups warm chicken broth


  1. Season the outside of the skirt steak (or filet) with salt and pepper on both sides. Heat 1 tablespoon of oil in a large saucepan. Add the meat and brown it at medium-high heat; add ½ cup onion and 4 cloves of garlic, the jalapeño and cook for 2 minutes.
  2. Add 6 cups of broth, 1 teaspoon each of cumin and oregano; bring it to a boil, reduce the flame and cook on low, covered, for 3 hours.
  3. Remove the meat, cut and shred it. Strain the beef broth and put it aside.
  4. To roast the chiles, add ½ cup onion and 4 cloves of garlic in a skillet. Cover with water and cook on low heat for 15 minutes. Strain the chile mixture: transfer it to the blender with 1 cup of strained liquid and puree. Strain the sauce, if necessary. Heat 1 tablespoon of oil in a skillet, add the chile mixture, the beef broth that was set aside, and 1 teaspoon each of cumin and oregano. Cook on low heat until thickened.
  5. Combine ½ cup of chile sauce with the shredded meat, put the rest of the sauce to the side.
  6. Place the corn husks in a large pot with water until boiling, then remove from heat and soak for 30 minutes. Drain the husks and dry them.
  7. In a bowl, beat the lard until fluffy. Then add the dough; for that, mix the baking powder and salt; then slowly add the chicken broth and ½ cup of the chile sauce that was set aside, mix well.
  8. To assemble the tamales, spread 4 tablespoons of dough on the lower half of each husk; cover them with 2 tablespoons of the shredded beef filling, close and tie them. Repeat the process with the remaining dough and the filling.
  9. Line the steamer pot with corn husks, place the tamales upright in the steamer pot, cover with corn husks, close the lid and steam the tamales for 1 hour, or until the dough separates from the husks.
  10. NOTE: Cover the tamales with the chile sauce that was put aside, salsa verde and cumin and lime crema (mix ½ half cup crema with 1 tablespoon of lime juice, ½ teaspoon cumin and ¼ teaspoon salt), if you like.