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Red Beef Tamales
Prep Time: 20 minutes | Cook Time: 4+ hours | Serves: 25
- Rumba® Beef Outside Skirt (2 lbs.)
- 3 guajillo chiles, clean without seeds
- 1 chile ancho, clean without seeds
- 1 large tomato
- 1/2 onion
- 3 garlic cloves
- 2 bay leaves
- 1/2 teaspoon cumin powder
- Salt and pepper for seasoning
- Tamale leaves
- Ingredients for tamale dough (without lard):
- 2 cups of flour dough for tamales
- 2 cups of broth or water
- 1 tablespoon of baking powder
- 2/3 cup of corn or vegetable oil
- 1 teaspoon of salt
- 4 tablespoons of meat sauce
- For the filling: In a small pot with plenty of water, cook the guajillo chiles, chile ancho, tomato, onion and garlic. When everything is cooked, turn off the heat and let cool a little. Place them in a blender together with the cumin, and then season with salt and pepper. Add some of the water where the chiles were cooked and grind until a thick sauce forms.
- In a slow cooker, place the meat, soak with the sauce and add the two bay leaves. Turn the pot to 4 hours on slow or 8 hours on low. When the meat is cooked and soft, crumble it with the sauce.
- For the dough: In a mold, add all the ingredients and mix thoroughly until the dough forms. The dough should be a little "watery" so that the tamales don’t dry out.
- Assemble the tamales: Soak the tamale leaves in hot water so they soften and make it easier to wrap the tamales. When the leaves are soft, remove them from the water and drain them. Put to heat a steamer or tamalera.
- In a tamale leaf, smear a little of the dough, looking like a thin layer, then place a little of the filling in the center of the dough and wrap the tamale. Repeat until all the dough and filling are used. Place the tamales in the steamer and cook for 1 hour or until the tamales are ready.