Tamales, eggs, and salsa molcajeteada

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For the  Red Beef Tamales :

( 25 Tamales )
Soak corn husks in hot water. Couple hours. While you do all the preps.
Cooking your meat :
3 lbs Beef Sirloin Tri Tip Roast
Cut your meat into 6 chunks. Rinse. Put to boil with plenty of water along with 3 Laurel Leafs, 1/2 white onion, 6 large garlic cloves and 3 Tbs salt. Cook till it comes apart with fork. Mine took 2 1/2 hours. Take out meat and shredd with a forks help. Save 5 cups of your beef broth strained for Masa prep.
Masa Prep : ( I have the smallest Tamalera they sale i believe. Capacity of 25 tamales )
5 cups Maseca
2 Tbs Backing Powder
3 cups softened Lard
5 cups of your beef broth strained
Mix all your 4 ingredients together. Cover with plastic bag and let sit minimum 30 minutes.
Red Mole prep :
6 large Guajillo chili pods
4 California chili pods
12 chiles de Arbol

Direction :

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