Step aside, traditional tamales! Get ready to experience the vibrant, savory explosion of Sonoran-style beef tamales, a culinary delight hailing from the sun-drenched lands of Sonora, Mexico. These aren't your grandma's tamales; they boast a unique, slightly sweet corn masa, generously filled with tender, flavorful beef simmered in a rich blend of spices. Forget dry, crumbly fillings – prepare for a juicy, satisfying experience that will redefine your perception of this classic dish. The masa, made with Maseca instant corn flour, offers a surprisingly simple yet incredibly delicious approach.
This recipe elevates the Sonoran beef tamale to new heights, using readily available ingredients to achieve authentic flavor. We'll guide you through each step, from preparing the flavorful beef filling to expertly assembling and steaming these delectable treats. Ready to embark on this culinary journey? Let's dive into the detailed, step-by-step process to create your own batch of irresistible Sonoran-style beef tamales.
Tools Needed
- Knife
- Pot
- Strainer
- Blender
- Mixing bowls
- Steamer
- Spatula
Ingredients
- Beef (boneless): 1.5kg
- Onion: 1/2 medium
- Bay leaves: 2
- Garlic: 1 medium head
- Salt: to taste
- Corn husks (for tamales)
- Pork lard: 700g
- Maseca corn flour: 1kg
- Baking powder (espaura): 1.5 tablespoons
- Beef broth: 7 cups (approx.)
- Guajillo chiles: 4
- Chile puya: 1
- Chile pasilla: 1
- Chile negro: 1
- Allspice: 1 tablespoon
- Potatoes
- Carrots
- Jalapeño peppers
- Olives
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Cut the beef into medium squares for faster cooking.
- Cook the beef in a pot with water (approx. 3 liters), half an onion, bay leaves, garlic, and salt for 1 hour and 30 minutes.
- Shred the cooled beef.
- Strain the beef broth.
- Cream the pork lard until soft and spongy (about 15 minutes).
- Add baking powder and salt to the lard and mix well.
- Gradually add the maseca flour to the lard mixture, mixing until well combined.
- Gradually add the broth to the flour mixture, a cup at a time, until a heavy, cohesive dough forms (about 7 cups).
- Check the dough by dropping a small amount into water; if it floats, the lard is well incorporated.
- remove seeds and veins from chiles, boil until soft, then blend with garlic, allspice, salt, and some beef broth.
- Add a portion of the red chile sauce to the dough and mix to achieve desired color.
- Shred the cooked beef and mix with the remaining red chile sauce in a pan with pork fat.
- Prepare the potato and carrot filling by cutting into sticks and reserving in water.
Step 2. Make the Red Chile Sauce and Season the Beef
- remove seeds and veins from chiles, boil until soft, then blend with garlic, allspice, salt, and some beef broth.
- Shred the cooked beef and mix with the remaining red chile sauce in a pan with pork fat.
Step 3. Assemble and Steam the Tamales
- Soak the corn husks in water for 45 minutes to 1 hour.
- spread a portion of dough onto a corn husk, add beef filling, potato, carrot, olive, and jalapeño, then fold and close the husk.
- Steam the tamales for 1.5 hours at low temperature.
Step 4. Cook the Beef
- Cook the beef in a pot with water (approx. 3 liters), half an onion, bay leaves, garlic, and salt for 1 hour and 30 minutes.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Use a strainer to remove any spice residue from the broth.
- Make sure the lard is well integrated into the dough for fluffy tamales.
- Wear gloves when handling chiles to avoid skin irritation.
- Keep the dough covered to prevent drying while preparing the filling.
- Ensure the meat is cold before mixing with the chili sauce.
- Fold the tamales tightly to prevent the filling from escaping during steaming.
- Cover the tamales in the steamer with extra leaves to help retain steam and speed up cooking time.
Nutrition
- Fat: 40-55g
- Carbs: 50-70g
- Protein: 25-35g
FAQs
1. Can I use regular cornmeal instead of Maseca flour?
While you can try, Maseca's finer texture creates a smoother, more tender masa. Regular cornmeal might result in a coarser, drier tamale. Maseca is highly recommended for this recipe.
2. How long can I store leftover tamales?
Properly stored in the refrigerator, leftover tamales will last for 3-4 days. You can also freeze them for up to 2 months. Reheat gently in the microwave or steamer.
3. What kind of beef is best for this recipe?
A chuck roast or other cut that benefits from slow cooking is ideal. The long simmering time ensures the beef becomes incredibly tender and flavorful.
With their tender beef filling and subtly sweet masa, these Sonoran-style tamales offer a delightful twist on a classic. The ease of using Maseca flour makes this recipe accessible to all skill levels, ensuring a delicious outcome every time. So gather your ingredients, and embark on this flavorful journey to create a truly unforgettable tamale experience!