Shredded Beef Tamales Recipe
Make the best Shredded Beef Tamales homemade authentic Mexican tamales for Cinco de Mayo or any time you are craving Mexican food.
Ingredients
- 2 cups seasoned and shredded Beef ((I used 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
- 10 large corn husks
- 1 can enchilada sauce
- sour cream
Instructions
- Place the corn husks in a bowl of hot water and soak them 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.
Nutrition
Serving: 1ServingCalories: 168kcalCarbohydrates: 11gProtein: 8gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 200mgPotassium: 164mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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