The tamales are authentic Texas meals that are quite popular meals that one can prepare for a special event. The tamales can be an ideal meal for Thanksgiving or during the Christmas period. You have to consider some aspect to make a remarkable meal. The following are tips for making beef tamales.
Consider your shopping. Every ingredient needed for the meal is available in local grocery stores. Those who intend to purchase pre-made masa should not cook until the next day since they might require refrigeration. One can quickly get raw masa in a store that deals with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Create the masa. The masa takes quite a lot of time to make hence one should prepare it when the meat is cooking. Melt the lard and mix it into the masa along with salt, broth from the beef and baking soda. If you are an expert, you can mix using hands, but the kitchen mixer is the best option since it will take quite a short time compared with hands.
Create chile pasta. Start by boiling the chiles with cinnamon seeds. Cool them off and let them slit open. The chiles usually become soft and mushy. Grind them using a blender or a food processor for five minutes until they become a paste. The best type of chiles to use are the dried ancho chiles since they have the authentic tamale flavour.
Prepare the beef filling. Start by adding Sautee, chile and the lard in a bowl for three minutes. Add meat and little broth and cook for around ten minutes. Cook the mixture until it dries off. Leaving it in a watery form does not guarantee a tasty filling.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for two hours.
Consider your shopping. Every ingredient needed for the meal is available in local grocery stores. Those who intend to purchase pre-made masa should not cook until the next day since they might require refrigeration. One can quickly get raw masa in a store that deals with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Create the masa. The masa takes quite a lot of time to make hence one should prepare it when the meat is cooking. Melt the lard and mix it into the masa along with salt, broth from the beef and baking soda. If you are an expert, you can mix using hands, but the kitchen mixer is the best option since it will take quite a short time compared with hands.
Create chile pasta. Start by boiling the chiles with cinnamon seeds. Cool them off and let them slit open. The chiles usually become soft and mushy. Grind them using a blender or a food processor for five minutes until they become a paste. The best type of chiles to use are the dried ancho chiles since they have the authentic tamale flavour.
Prepare the beef filling. Start by adding Sautee, chile and the lard in a bowl for three minutes. Add meat and little broth and cook for around ten minutes. Cook the mixture until it dries off. Leaving it in a watery form does not guarantee a tasty filling.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for two hours.
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