Spicy And Delicious – How To Make Ground Beef Hot Tamales!

Embark on a culinary adventure with this comprehensive guide on how to make ground beef hot tamales. This traditional Mexican dish is a delightful fusion of flavors and textures, perfect for any occasion. Whether you’re a seasoned home cook or a novice enthusiast, this step-by-step tutorial will empower you to create authentic and mouthwatering ground beef hot tamales.

Ingredients:

For the Masa:

• 2 pounds dried corn husks
• 5 cups warm water
• 2 pounds masa harina
• 1 tablespoon salt
• 1/2 cup vegetable oil

For the Filling:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 (15 ounce) can of diced tomatoes
• 1 (15 ounce) can of tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

Prepare the Corn Husks:

1. Soak the dried corn husks in warm water for at least 30 minutes or until they become pliable.

Make the Masa:

2. In a large bowl, combine the warm water, masa harina, and salt.
3. Gradually add the vegetable oil while mixing until a soft and pliable dough forms.

Cook the Filling:

4. In a large skillet, brown the ground beef over medium heat.
5. Add the chopped onion, garlic, and bell pepper. Sauté until softened.
6. Stir in the diced tomatoes, tomato sauce, chili powder, cumin, and oregano. Season with salt and pepper to taste.
7. Simmer for 15-20 minutes, or until the sauce has thickened.

Assemble the Tamales:

8. Spread a thin layer of masa dough onto the center of each corn husk.
9. Place a spoonful of the ground beef filling in the center of the dough.
10. Fold the sides of the husk over the filling and bring them together at the top. Tie with kitchen twine or string.

Steam the Tamales:

11. Line a large steamer or tamale pot with a layer of corn husks.
12. Place the assembled tamales in the steamer, standing upright.
13. Fill the steamer with water to a level just below the tamales.
14. Steam for 2-3 hours, or until the masa is cooked through and the tamales easily pull away from the husks.

Variations:

• Cheese Tamales: Add shredded cheese to the ground beef filling before assembling.
• Chicken Tamales: Substitute ground beef with shredded chicken for a lighter variation.
• Vegetarian Tamales: Omit the ground beef and replace with a mixture of black beans, corn, and bell peppers.

Serving Suggestions:

• Serve the hot tamales with your favorite toppings, such as salsa, sour cream, guacamole, and shredded cheese.
• Accompany the tamales with a side of rice and beans for a complete meal.
• Wrap the tamales in aluminum foil and freeze for up to 3 months. To reheat, steam or microwave until warmed through.

Tips:

• For a more flavorful masa, use lard instead of vegetable oil.
• If the masa is too dry, add a little more warm water. If it’s too wet, add more masa harina.
• Do not overfill the tamales, as they will expand during steaming.
• Let the tamales cool slightly before unwrapping to prevent tearing.

Summary:

Creating ground beef hot tamales is a rewarding culinary experience that will impress your taste buds and delight your guests. By following these step-by-step instructions and experimenting with variations and serving suggestions, you can master this traditional Mexican dish and enjoy its rich flavors and cultural significance.

What You Need to Know

Q: Can I use fresh corn husks instead of dried ones?
A: Yes, you can use fresh corn husks. However, they tend to be more fragile and may tear easily.

Q: How long can I store the tamales?
A: Cooked tamales can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Q: What is the best way to reheat tamales?
A: The best way to reheat tamales is to steam them or microwave them until warmed through.