Beef Chipotle Tamales

Hot tamales are a popular Mexican dish that uses masa dough that surrounds different fillings. The masa (corn flour)dough package is steamed until the dough is cooked through. If you like tamales try my recipe for pork and vegetables too.

Ingredients

18 dried corn husks (or tamale wrappers)

Filling:

  • 1 tablespoon olive oil
  • 1 onion sliced
  • 1 1/2 pounds ground sirloin
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons chili powder
  • 2-3 chipotle peppers
  • Kosher salt
  • Freshly ground black pepper

    Mesa:

  • 3 cups Masa Harina (corn tortilla mix)
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 2 1/4 teaspoons salt
  • 1 ½ teaspoons baking powder
  • 2 cups water

    Instructions:

    Soak cornhusks in hot water at least 2 hours or overnight before preparation. Form ties by tearing several husks into 1/2-inch-wide strips.

    Heat olive oil and sauté onion until translucent. Add ground beef and cook until browned.

    Add tomato paste, chipotles, chili powder, salt and pepper, cook until well blended. Drain off extra fat and divide into even amounts per the number of tamales you will be making.

    To make dough, lightly spoon masa harina into dry measuring cups, level with knife.

    Combine masa harina, salt, baking powder, stirring well with whisk.

    Cut in butter until mixture resembles coarse meal. Add water and stir until soft dough forms. Cover to prevent drying out.

    For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 2 tablespoon beef mixture.

    Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.

    Add enough water to a large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot.

    Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.)

    Serve tamales in husks with salsa.