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Red Beef Tamales

Prep Time:

3 hours

Cook Time:

45 minutes

Serves:

25

A labor of love, but so worth the effort! Best part is that they are steamed in the InstantPot® which drastically cuts back on the cook time. Also, be sure to not wrap them either too full or "tall", or they won't all fit into the InstantPot®.

3 hours

Ingredients

Filling:

  • 2 lb chuck roast

  • 30 corn husks

  • 3 T salt

  • ½ onion

  • 5 garlic cloves

  • 1 t peppercorns

  • 3 bay leaves

  • 2 ½ cubes beef bouillon

  • Water to MAX line

Sauce:

  • 10 guajillo chiles, dried

  • 2 ancho chiles, dried

  • 7 tomatillos

  • 4 garlic cloves

  • 2 t cumin

  • 2 t oregano

  • 2 ½ t salt

  • ¼ onion

  • 1 ½ C beef broth (cooking liquid)

Masa:

  • 4 C Maseca®

  • 8 oz lard or manteca (rendered pork fat)

  • 2 t baking powder

  • 1 ½ t salt

  • ½ - 1 C water

  • 4 C beef broth (cooking liquid)


Preparation

(NOTE: This can be split up into two different days: Cook the beef and make the sauce on one day and refrigerate, then make the masa on the second day and fill and wrap the tamales).

  1. Place roast in InstantPot® along with the salt, onion, garlic, peppercorns, beef bouillon cubes, and enough water to reach the MAX line on the pot.

  2. Place lid on, set valve to sealing, select Meat/Stew setting, and pressure cook for 1 hour 45 minutes. When complete, carefully do a quick release of all the steam.

  3. Remove meat to a bowl and using either tongs or a pair of forks, shred all the beef and set aside.

  4. Reserve 5 ½ C of the beef broth (cooking liquid from the instant pot); 1 ½ C for the sauce and 4 C for the masa.

  5. Place tomatillos, guajillos, and anchos into the still hot cooking liquid and let soften for 5 minutes.

  6. Remove tomatillos, guajillos, and anchos to a blender cup. Add ¼ onion, 4 garlic cloves, cumin, oregano, salt, and 1 ½ C beef broth and blend until smooth. Pour through a strainer to remove all the pepper impurities.

  7. Clean out the InstantPot® and place back inside pressure cooker. Add 1 t vegetable oil and set to Saute setting. Once oil has heated up, pour the sauce in and let it begin to bubble. Add meat and stir will to combine and cook for approximately 3 - 5 minutes. Remove to a bowl to cool.

  8. Place the corn husks in a large pot or Dutch oven filled with very hot water and allow to soak and soften for at least 30 minutes.

  9. In a large mixing bowl, place lard and using a hand mixer, whip until smooth and creamy - about 5 minutes. Then add baking powder, salt, 1 C of Maseca®, and 1 C of beef broth. Blend again for about 1 - 2 minutes or until everything is fully incorporated. Stop and add another 1 C of Maseca® and 1 C of beef broth and blend for 1 - 2 minutes until smooth. Repeat this 2 more times, adding the ½ C water on the last time. (NOTE: Depending on your climate, you may need to add a full 1 C of water instead of ½ C). The consistency should be slightly thicker and drier than hummus.

  10. Using either a spoon or a pastry spreader, spread a thin layer of masa over the upper half of the corn husk, leaving about 1" on either side of going all the way to end. Place about 2 T of the filling in a line down the very middle of the masa. Bring both sides together and roll up, then fold upwards from the smaller side to form a package. Bind with corn shuck strings (take 2 of the corn husks and tear them into strips) and tie a knot to keep filling from escaping during cooking.

  11. Pour 2 C of water into the bottom of the InstantPot® and place a metal trivet inside. Stand all the tamales up in a circular fashion and fill up.

  12. Place lid on, set valve to sealing, and use Pressure Cook button on High setting - cook for 45 minutes. Let it natural release for 15 minutes, then quick release the remainder of the steam.

  13. Remove all tamales to a cookie sheet to cool for at least 30 minutes, flipping halfway through. (NOTE: This time is required to allow the masa to completely set).

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