The tamales have been a popular meal in Texas. This does not mean that it is only for the Texans. One can prepare it and enjoy with family especially during Thanksgiving or over Christmas. There are quite a few steps that one should take note to prepare the meal successfully. Below are guidelines for preparing beef tamales to consider.
Do your shopping wisely. One can get every ingredient needed in this kind of meal from the local grocery. You can get a pre-made masa if you are not in a position to make one. However, you need to get it about a day before you cook it since it requires refrigeration. Raw masa is available in stores that deal with baking products.
Soak the corn husks. Corn husk requires quite some time to make them soft enough to stick the masa and ensure that it spreads quickly. For that reason, it is wise to consider soaking it overnight to give it enough time to soften up. Making such a decision will not keep you worrying about completing other steps fearing that the husks are not soft enough.
Cook the beef. Beef briskets are the best types of meat that one should use. They are tender and usually melts when put on the mouth. Cut the meat in large chunks and put them in a cooking bowl. Throw some spices, onions and cover it with water. Leave it to boil until it simmers and becomes tender. Leave the broth to cool off and strain it. Later on, cut the chops into smaller grains against their grains.
Prepare the masa. Consider preparing the masa as the beef cooks. The process starts by melting lard and mixing it with salt, baking soda and some broth from the meat. Mix the masa using your hands if you believe to be a professional. Otherwise, kitchen aids are the best equipment to use since they can take quite lesser time as compared with hand mixing.
Make the Chile Paste. Boil the chiles with cinnamon seeds and leave them to cool until they split open. When the chiles are soft, they are mushy. Grind the chiles into a paste using a food processor or a blender. It is recommendable to use dried ancho chiles since they bring the signature flavor of authentic tamale.
Create the beef filling. Add chile, Sautee and the lard for about three minutes. Then, add the meat and some broth and cook it for ten minutes. Ensure that the liquid cooks down to avoid leaving it in a watery form.
Make the tamales and prepare them. Utilize a spoon for covering a thin masa coating. Spoon the meat filling and pour them into the masa. Fold each side of the shell and fold the husks firmly from both ends. Leave one of the ends open and wrap the other. Put some shucks along the tamales and fill the soup pot or steamer with water that can cover the tamales to about one inch. Put a cloth or an aluminium made foil at the middle of your bowl and cover the pot. Cook your food for about two hours.
Do your shopping wisely. One can get every ingredient needed in this kind of meal from the local grocery. You can get a pre-made masa if you are not in a position to make one. However, you need to get it about a day before you cook it since it requires refrigeration. Raw masa is available in stores that deal with baking products.
Soak the corn husks. Corn husk requires quite some time to make them soft enough to stick the masa and ensure that it spreads quickly. For that reason, it is wise to consider soaking it overnight to give it enough time to soften up. Making such a decision will not keep you worrying about completing other steps fearing that the husks are not soft enough.
Cook the beef. Beef briskets are the best types of meat that one should use. They are tender and usually melts when put on the mouth. Cut the meat in large chunks and put them in a cooking bowl. Throw some spices, onions and cover it with water. Leave it to boil until it simmers and becomes tender. Leave the broth to cool off and strain it. Later on, cut the chops into smaller grains against their grains.
Prepare the masa. Consider preparing the masa as the beef cooks. The process starts by melting lard and mixing it with salt, baking soda and some broth from the meat. Mix the masa using your hands if you believe to be a professional. Otherwise, kitchen aids are the best equipment to use since they can take quite lesser time as compared with hand mixing.
Make the Chile Paste. Boil the chiles with cinnamon seeds and leave them to cool until they split open. When the chiles are soft, they are mushy. Grind the chiles into a paste using a food processor or a blender. It is recommendable to use dried ancho chiles since they bring the signature flavor of authentic tamale.
Create the beef filling. Add chile, Sautee and the lard for about three minutes. Then, add the meat and some broth and cook it for ten minutes. Ensure that the liquid cooks down to avoid leaving it in a watery form.
Make the tamales and prepare them. Utilize a spoon for covering a thin masa coating. Spoon the meat filling and pour them into the masa. Fold each side of the shell and fold the husks firmly from both ends. Leave one of the ends open and wrap the other. Put some shucks along the tamales and fill the soup pot or steamer with water that can cover the tamales to about one inch. Put a cloth or an aluminium made foil at the middle of your bowl and cover the pot. Cook your food for about two hours.
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