Ingredients for Beef Tamales
- 1 lb ground beef
- meal
- red pepper
- black pepper to taste
- garlic salt
- 1 teaspoon chili powder
- paprika
- 1/2 teaspoon cumin
- shortening
- salt to taste
- milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can corn
- 1 (15-ounce) can fire roasted diced tomatoes
- 1/4 teaspoon oregano
- corn husks
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How to Make Beef Tamales
- In a large bowl, combine 1 lb ground beef, 1 medium onion (chopped), 2 cloves garlic (minced), 1 (15-ounce) can of corn, 1 (15-ounce) can of fire roasted diced tomatoes, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon oregano, salt and pepper to taste. Mix thoroughly.
- Prepare your corn husks by soaking them in warm water for at least 30 minutes to soften. Drain well.
- Spread a thin layer of masa harina (according to package instructions; usually using water or broth) on each corn husk. Add approximately 2 tablespoons of the beef mixture to the center of each husk.
- Fold the sides of the husk inwards, then fold the bottom up and over the filling. Roll tightly and secure the top by tucking it in.
- Place the tamales in a steamer basket or large pot with a steamer rack. Add about 1 inch of water to the bottom of the pot. Bring water to a boil, then reduce heat to medium-low, cover, and steam for 60-75 minutes, or until the masa is cooked through and the filling is heated.
- Carefully remove the tamales from the steamer and let them cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
3g
Fat
65g
Carbs
20g
