The recipe Beef Tamales can be made in roughly 45 minutes. One portion of this dish contains around 21g of protein, 9g of fat, and a total of 309 calories. For 77 cents per serving, you get a main course that serves 8. Head to the store and pick up beef stew meat, cornhusks, long strips cornhusk, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
To prepare filling, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add onion and garlic to pan; saut 4 minutes or until onion is tender.
Add beef; saut 5 minutes, turning to brown on all sides. Stir in 1 cup water and 1/2 teaspoon salt; bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender.
Transfer beef to a bowl with a slotted spoon.
Pour drippings into a glass measure.
Add enough water to drippings to equal 1 cup. Wipe pan with paper towels.
Shred beef into bite-sized pieces.
Heat pan over medium-high heat. Coat pan with cooking spray. Return beef to pan; sprinkle with flour. Cook 1 minute, stirring constantly. Stir in ground chile; stir in drippings mixture. Reduce heat, and cook 7 minutes or until liquid almost evaporates, stirring often.
Remove from heat; cool to room temperature.
Place whole cornhusks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.
To prepare dough, combine masa and 1 teaspoon salt in a large bowl.
Add butter and oil; stir well.
Add broth and 1 cup water; stir until a soft dough forms.
Working with one husk at a time, place about 1/4 cup masa dough in the center of the husk; press dough into a 4 x 3-inch rectangle. Spoon about 2 tablespoons beef mixture down one side of the dough. Using the corn husk as your guide, roll tamale up, jelly-roll style; fold bottom ends of the husk under. Tie 1 corn husk strip around tamale to secure; stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and corn husk strips. Steam tamales, covered, 50 minutes, or until the dough is firm.
Remove tamales from vegetable steamer; let stand 5 minutes.
Serve with Red Chile Sauce, if desired.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Francis Ford Coppola Oregon Pinot NoirGrown in an appellation that experiences cool summers and mild winters, this Pinot Noir offers an exciting contrast to Coppola's California bottling, expressing a more delicate tannin structure and higher acidity that makes it elegant and well-proportioned. This wine reflects the essence of the appellation and flavors that make Oregon Pinot Noir so desirable.Light and stylish, the palate presents a freshly pickedquality, lively acidity, and well-balanced oak sweetness.This vintage is fruit forward with a satiny supple textureand ripe tannins. Thanks to careful barrel selection, notesof grilled almonds and toasted bread are beautifullyintegrated into the flavor matrix.