Have you been enjoying the Authentic Mexican recipes I have been sharing?

From one easy Crock Pot Shredded Beef recipe, I have made four authentic Mexican recipes to feed my family.

Today I am sharing a Shredded Beef Tamales recipe. All four Mexican recipes have been inspired and adapted from an old authentic Mexican cookbook I picked up in a thrift store.

Shredded Beef Tamales recipe via flouronmyface.com

The fun part about this Shredded Beef Tamales recipe is that I have never eaten a real tamale before.

My son has been begging me to make tamales forever.

He has eaten plenty of authentic tamales off food trucks where the tamales are made by Hispanic women who make hundred of tamales at a time.

I was a little worried that my shredded beef tamales might be a big fail. It's hard to compete with women, who have been making tamales all their lives.

I started out with a great recipe and that is the way to go. I tweaked the recipe a bit so I could use my Crock Pot Shredded Beef recipe for the tamales filling.

The recipe past the test with flying colors and my son gobbled them up.

Homemade Beef Tamales recipe via flouronmyface.com

Shredded Beef Tamales Ingredients

2 cups of my Crock Pot Shredded Beef
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon salt
⅔ cups shortening
2 cups corn flour*
1 teaspoon baking powder
½ teaspoon salt
8-10 large corn husks
enchilada sauce
sour cream

Beef Tamales Directions

Place the corn husks in a bowl of hot water to make them pliable.
In a skillet heat the Crock Pot Shredded beef, chili powder, cumin, and salt.
In a bowl beat the shortening until fluffy.
Add the corn flour, baking powder, and salt.
Mix until combined well.
Fill each corn husk with 2-3 tablespoons of tamale dough spreading it down the center and spreading to the sides.
Spread 1 tablespoon of meat filling down the center. Roll the husk so the dough surrounds the meat completely.
Fold the husk envelope style over the filling.
Place each tamale on a plate and cover with a damp paper towel to keep moist.
Fill the remaining corn husks with dough and meat filling.
Place a rack in the bottom of a deep pot. Fill the pot with hot water just to the rack.
Stand tamales upright in the pot on the rack.
Bring to a boil and cover.
Steam for about 30-40 minutes, replacing water as needed.
Check that tamales are done by removing one and opening to see if dough is firm and no longer sticks to the corn husk.
Serve with enchilada sauce and sour cream.