Beef Tamales Recipe

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Ingredients:

Serving

3 lbs bottom round beef roast
10 oz mexican-style tomatoes
1 cup white wine
1 tbsp tomato paste
1/4 cup fresh cilantro
1 garlic clove, chopped
1 tbsp sweet onion, chopped
1 tbsp jalapeno, chopped
4 tbsp queso fresco
2 cups instant masa harina mix
1 tsp baking powder
1/2 tsp sea salt
2/3 cup crisco
2 tsp cumin
10 oz black beans, rinsed and drained
1 cup water
1 knorr tomato bouillon with chicken flavor cube
12 dried corn husks
1 tbsp canola oil

Directions:

Meat:.
Place Beef Bottom Round Roast, chopped clove of garlic, wine, tomato paste and rotel in the crockpot on high for four hours if the roast is thawed, 8 hours if frozen.
Set aside most of the juice from the crockpot. Cool roast enough to handle.
Clean corn husks and soak for about an hour.
In saute pan heat oil on medium, add jalapeno and onion, cook three minutes then add cumin and cilantro, cook three more minutes. Add black beans and stir.
Chop about half of the roast into one inch pieces and shred, add these to the bean mixture as it cooks, stirring periodically. When finished add about 1/2 cup of the reserved juice from the crockpot. Let this simmer about five minutes and then take the pan off the heat to let it cool for a bit.
In another pan heat 1 cup water and add bullion cube, strain 3/4 cup of reserved juice from roast into this and simmer two or three minutes. Set aside to cool about ten minutes.
In medium bowl whip crisco until light and fluffy (about ten minutes with a fork). Set aside.
In separate bowl combine maseca, baking powder and salt, mix thoroughly. Slowly add cooled broth/juice mixture about 1/2 cup at a time, stir with your hands or a fork until a soft dough forms, add soft dough to crisco and mix well!
Assemble tamales! Spread two or three tablespoons on tamale dough onto corn husk and flatten out with your fingers or a well lubricated spoon, sprinkle some queso fresco onto the middle of the dough and then add two or three tablespoons of bean and beef mix. Wrap tamale tightly and fold then ends over. You can use another corn husk to secure the ends by wrapping it again or tearing strips off the corn husk and tying those around the tamale.
Place all tamales in steamer (electric or stove-top) for about an hour making sure the water does not run out.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	959.96 Kcal (4019 kJ)
Calories from fat	220.34 Kcal
		% Daily Value*
Total Fat	24.48g	38%
Cholesterol	216.19mg	72%
Sodium	885.95mg	37%
Potassium	2727.08mg	58%
Total Carbs	74.92g	25%
Sugars	5.04g	20%
Dietary Fiber	16.02g	64%
Protein	96.53g	193%
Vitamin C	13.2mg	22%
Iron	11.3mg	63%
Calcium	329.1mg	33%

Amount Per 100 g
Calories	129.15 Kcal (541 kJ)
Calories from fat	29.64 Kcal
		% Daily Value*
Total Fat	3.29g	38%
Cholesterol	29.09mg	72%
Sodium	119.19mg	37%
Potassium	366.89mg	58%
Total Carbs	10.08g	25%
Sugars	0.68g	20%
Dietary Fiber	2.16g	64%
Protein	12.99g	193%
Vitamin C	1.8mg	22%
Iron	1.5mg	63%
Calcium	44.3mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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