Beef Tamales with Pasilla and Chile de Arbol Sauce
Rumba Meats® Beef Outside Skirt
prep time: cook time:
- 30 MIN Prep Time
- 1+ HRS Cook Time
- 24 Servings
- 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
- 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.
- 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.
- Remove the meat, cut and shred it. Strain the beef broth and put it aside.
- 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.
- Combine ½ cup of chile sauce with the shredded meat, put the rest of the sauce to the side.
- 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.
- 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.
- 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.
- 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.
- 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.
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