We’re excited to share a beloved dish from Mexican cuisine: Tamales de Carne con Chile Rojo, or Red Chile Beef Tamales. These tamales feature tender beef, enveloped in a rich and spicy red chile sauce, all wrapped in a soft masa dough and steamed to perfection. Perfect for gatherings and celebrations, this recipe will guide you step-by-step to create a flavorful and comforting dish that brings the heart of Mexican culture to your table. Let’s get started on making these delicious tamales that will impress your family and friends!

 

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Preparation

Red Chile Beef 

1. In large saucepot, heat oil over medium-high heat. Add beef, salt and pepper; cook 3 minutes or until lightly browned, stirring occasionally. Add 4 garlic cloves, bay leaf, 1/2 the onion and enough water to cover beef by about 2 inches; heat to a simmer. Reduce heat to medium-low; cover and cook 2 hours or until beef is very tender. Transfer beef to medium bowl and shred with 2 forks; discard bay leaf and reserve beef cooking liquid.

2. Heat reserved beef cooking liquid in saucepot over high heat. Add dried chiles, and remaining 4 garlic cloves and 1/2 the onion; cover and cook 10 minutes or until chiles are softened. With slotted spoon, transfer chiles to blender; add 1 cup beef cooking liquid and purée until smooth. Makes about 1 1/2 cups red chile sauce.

3. Add 1 cup red chile sauce to bowl with beef; toss to coat. Makes about 2 3/4 cups Red Chile Beef.

Tamales 

4. Line rimmed baking pan with parchment paper. In separate large saucepot, add corn husks and enough hot water to cover; let stand 30 minutes and drain.

5. In large bowl, gently stir flour and 2 cups reserved beef cooking liquid; let stand 10 minutes. With mixer on medium speed, beat in lard, salt and 1 cup reserved beef cooking liquid until smooth and fluffy dough forms. Makes about 4 1/2 cups dough.

6. Place 1 corn husk, short end facing you, on work surface. Spread about 6 tablespoons dough into 3 x 4-inch rectangle over corn husk; place about 3 1/2 tablespoons Red Chile Beef lengthwise down center of dough. Fold long ends of corn husks over filling, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with 11 corn husks, and remaining dough and Red Chile Beef to make 11 more tamales. Makes 12 tamales.

7. In large steamer pot, add 4 cups water; place steamer rack in pot and line with 4 corn husks. Heat to a boil over high heat. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover and reduce heat to medium-low; steam tamales 1 hour or until tamales easily come away from corn husks.

8. Serve tamales with remaining 1/2 cup red chile sauce.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.